Step 1

Prepare homemade mayonnaise from 1 tbsp. Dijon mustard, 1 tbsp. white wine vinegar, two yolks and salt (to taste). Mix all ingredients in a blender, and then, without stopping stirring, pour in unrefined olive (or other vegetable) oil in a thin stream. Set aside 3 tbsp. of the sauce for the Lyonnaise sauce. Add finely chopped shallots, mustard seed and chopped parsley and stir to combine. Peel the green peas, removing the skin from each pea. Cut the potatoes, carrots, cucumber, eggs and chicken fillets into balls with a special knife or chop into 0.5 cm cubes.

Step 2

Place in a bowl, dress with Lyonnaise sauce to taste and mix. Rinse and dry the salad leaves thoroughly. Place the salad on a plate, garnish with the salad leaves and serve.