Sunday, 2 June 2013



For the Salad                        
1 head Cos (Romaine) Lettuce
Handful of cherry tomatoes
Leftover Chicken
2-3 slices of Sourdough bread cut into small cubes
2 tbsp Olive Oil

For the Dressing
25g Anchovy Fillets, drained and finely chopped
1 Egg yolk
1 Small clove of minced garlic
1 tbsp Lemon juice
1/4 tsp Mustard
1/2 tsp Worcestershire sauce
1 tsp Tabasco sauce
75ml Sunflower Oil
25ml Olive Oil
25ml Water
Salt and Black Pepper

To Serve
25-50g grated Parmesan


Preheat the oven to 220°C/Gas Mark 7 for the croutons. To make the croutons toss the bread cubes in olive oil, place on a baking tray and toast in the oven for 4-5 minutes. Place on kitchen paper to drain.

Wash and dry the lettuce and tomatoes, you can half the tomatoes or leave them whole, place in a bowl in the fridge.

To make the dressing, place the chopped anchovies in a bowl, add the egg yolk, garlic, lemon juice, mustard, salt, Worcestershire and Tabasco sauce. Whisk everything together, then add the sunflower and olive oil very slowly, whisking all the time until the mixture is emulsified. Whisk in the water and season to taste with Salt and Black Pepper.

Take the bowl of lettuce and tomatoes from the fridge, add dressing and mix so the leaves are nicely coated. Serve in individual bowls, add the croutons, leftover chicken and then the grated Parmesan.

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