Out of stock
DESCRIPTION: Italian pickled. Five freshly picked vegetables, crisp, versatile, can be used to prepare special dishes, like rice salad, pink pig, salad chicken (see our recipe on suggestions) or as side. Without citric acid and preservatives .
Ingredients: Carrots, peppers, broccoli, onions, vinegar, salt, sugar, lemon juice
Storage information: After opening keep refrigerated and use within 5 days
Quantity: 280 gr
Great for dressing quickly, even at the last moment, tasty pasta and rice salad, or as side.
Chicken salad
Mustard condiment (1 or 2 tbspoon)
Chicken breast (600 g) – fillets
Green olives (30 g) – pitted
Giardiniera (or fresh veg) (200g)
Peppers (200 g)
Chia seeds (to taste)
Gruyere cheese (100 g) – (or Edam cheese)
Fine salt and pepper to taste
To prepare the chicken salad, start by beating the chicken slices with a meat tenderizer, between two sheets of baking paper to break down the fibres of the meat without tearing it. Then cook on a hot grill and turn only when the meat is completely white and has the typical grill marks. Then turn and add a pinch of salt to the cooked part. Meanwhile, cook the other side for the same amount of time. It will take about two minutes, but the time may vary depending on the thickness of the chicken fillets, so avoid poking the meat with a fork or the juices will come out and the chicken will be too dry. When the meat is well cooked, remove it from the grill and season it with salt immediately, to allow the heat to melt the salt. Place the chicken breasts on a plate and let them cool.
In the meantime, in a big bowls, prepare the vegetables: take the peppers from the jar and julienne it, pour the giardiniera in too, add the pitted green olives crosswise. And finally cut the cheese (Gruyere or Edam cheese) into sticks.
In the meantime the meat will have cooled down, cut it into strips and prepare the dressing: put the mayonnaise in a bowl, add the mustard condiment, salt and pepper.
Finally, pour in gran cru evoo, mix the ingredients and set aside. Now take a large bowl, add the chicken and all the previously cut ingredients: peppers, giardiniera, cheese, olives and stir it. Then add the dressing, stir again and cover with plastic wrap; let it rest in the fridge for at least an hour. After this time the flavours will have blended thoroughly and you can enjoy your tasty chicken salad.
Shipping and Handling
Delivery charges are: £5 for orders of up to £25, £3.95 for orders up to £35, £2.95 for orders up to £45. Delivery is FREE for orders over £45 before transport and any Vat where applicable (for UK customers only excluding Islands, please contact us if you don’t live in this area). We do not Ship outside the UK.
UK Remote areas and offshores where extra fees apply
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Delivery Schedule
We deliver Tuesday to Friday. Orders placed by 1pm will be dispatched the same day and will be delivered by our approved courier to arrive within 48 hours. Please be aware that all packages MUST be signed for, checked first and cannot simply be left in a garage or porch.
Orders placed after 1pm will be dispatched the following day.
Back Orders
Because we use small suppliers and sell a lot of seasonal products, all goods featured on our website are subject to availability. We endeavour to keep the website updated but if a product you order should be unavailable you will be notified of this by phone or email and given the chance to choose an alternative item, cancel your order completely, or put it on back order to wait until it is in stock (we will ship your other items to you if you wish).
If we are unable to contact you we will go ahead and dispatch the rest of your order without the said item.
It all started in my early days thanks to my grandfather.
He loves olive tree like it was a “family member”.
I remember once when I was a kid and harvest arrived I used a wooden stick to get the olives off the branches as it was quicker with the result of him going mad at me and when asking the question “why?” the answer was simpler than I could think of, “now imagine that I will do the same on you, how would you feel?”
Very true “Nonno”, you never did that to me but what you have done is giving the passion that you had for the wonderful and ancient product. Today I still look at the olives flowers during spring and at the actual olives during harvesting with the same emotion and little grin that I vividly remember your expression did.
Thank you “Nonno Pasqualino”
Danilo Manco
