Roast Chicken

Roast Chicken Caesar Salad

Ingredients

For the Dressing

1 Garlic clove
50g Anchovies
35g Capers
35g Black Olives
100g Egg yolks
30g Dijon Mustard
250ml Olive Oil
250ml Vegetable Oil
50g Parmesan Cheese
Juice of 1/3 lemon

 

For the Salad

Spare Trimmings from Roast Chicken
2 Large Cos (or Romaine) Lettuce
2 Slices Sourdough Bread, cut into cubes
1 Clove Garlic
20g Butter
50g Good Quality Parmesan Cheese
4 Fresh Free Range Eggs
2 Teaspoons White Wine Vinegar

 

Method

For the Dressing

 

                1. Place the garlic, anchovies, capers and olives, the egg yolk and the dijon mustard into a food processor and blend to a fine paste. Slowly add the oil to form an emulsion—as you are essentially making a mayonnaise, be careful to add the oil very slowly to allow for it to emulsify. Finish with lemon juice.
                2. If the mayonnaise is slightly too thick to coat the lettuce at the end, you can thin it down with a splash of water. No need to add salt, as the saltiness of the capers and the anchovies will naturally season it.

 

For the Salad

 

                1. Take the outer leaves off of the Cos lettuce and reserve for later.
                2. Finely chop the rest of the lettuce into centimetre wide pieces and wash thoroughly with ice cold water. Leave it to rest in the ice cold water for 10 minutes to crisp up, before draining, putting it through a salad spinner, and leaving it to dry on a cloth.
                3. Meanwhile, put the butter into a small frying pan with the garlic clove. Once the butter is foaming, add the bread cubes and toss them until they are golden brown all over—you will need to move them continuously. Now pour the croutons onto paper towels to drain; discard the garlic.
                4. To poach the eggs, bring a pot of water to the boil on the stove, add 2 teaspoons of white wine vinegar. Once the water has boiled, bring it down to a simmer, and swirl the water with a spoon to create a vortex in the centre. Crack the eggs one by one into a cup, and slowly pour the eggs into the vortex in the water as it is spinning to poach the eggs. This will take 3 minutes. The important thing here is not to add salt to the water, as it will break down the collagen in the egg and stop it from setting.
                5. After three minutes, lift the egg out onto a piece of kitchen towel, season with salt and pepper and reserve.
                6. To dress the salad, place the chopped leaves into a bowl and dress them well with the Caesar dressing.
                7. Lay the outer leaves of the Cos lettuce down in a wide bowl, and place the dressed salad leaves on top. Add the very fine flakes of chicken that you’ve picked down from your roast chicken, ideally these will be add room temperature—cold chicken is never as nice as it sounds.
                8. I like to shave the parmesan with a potato peeler to get nice crispy chunks of parmesan to add to the salad. Once done, place the parmesan over the chicken, and lay the poached egg on top. To finish the dish, I like to add a couple of anchovies at the end.