The dressing defines the flavor of this salad. For 2p mix 1 egg yolk, 1 garlic clove, 1 teaspoon of mustard of Dijon, 20 ml of olive oil and 5 ml of white wine vinegar.
Mix a green salad and add some radishes for a bit of color. Cut 250 grams of chicken filet. Mix with 2 teaspoons of chicken herbs. Bake the chicken in a drizzle of olive oil. Add some pine nuts. Serve with or without some grated parmigiano.