A refreshing and very quick-to-make summer salad from South Africa, Nabobeep (nah-ber-beep) Salad tastes delicious served with hot, crisp Croquettes de Pommes de Terre, or hot rolls and butter. Accompany with a chilled sparkling rose or white wine.
5 fl. oz. mayonnaise
3 tablespoons double cream, whipped until thick but not stiff
2 teaspoons lemon juice
1 teaspoon salt
½ teaspoon black pepper
1½ teaspoons mild curry powder
1 X 2 lb. cooked chicken, boned and cut into -½ inch cubes
6 oz. small button mushrooms, stalks removed, wiped clean and sliced
2 medium-sized red eating apples, cored and diced
2 oz. walnuts, chopped
6 large, flat lettuce leaves, washed and shaken dry
In a medium-sized mixing bowl, beat the mayonnaise, cream, lemon juice, salt, pepper and curry powder together with a wooden spoon until the mixture is well blended. Add the chicken cubes, mush- rooms, apples and walnuts. Toss the mix-ture well with two large spoons. Place the bowl in the refrigerator and chill for 1 hour.
Meanwhile, lay the lettuce leaves on the bottom of a medium-sized chilled serving dish. Set aside.
Remove the salad from the refrigerator and toss it well. Pile the salad on the lettuce leaves and serve immediately.