This salad has so much to celebrate: salty cured ham, juicy chicken breasts, crunchy croûtons and a creamy dressing. Wow.
Ingredients
- For the salad
-
- 4 slices of speck (or
prosciutto) - 2 cornfed
chicken breasts, bone and skin removed - knob of
butter - 2 thick slices
white bread, cubed - 2
cos lettuces
- 4 slices of speck (or
- For the dressing
-
- 2
garlic cloves - 75ml/3fl oz
white wine - 2
eggs, yolks only - 1 anchovy fillet
- 75g/3oz
parmesan cheese, grated - 150ml/5fl oz extra virgin
olive oil - 2 tsp
Dijon mustard - salt and
pepper
- 2
Preparation method
-
Preheat the grill to high.
-
Place the speck or proscuitto onto a baking sheet and place under the grill for 3-4 minutes, or until crisp. Remove speck and place on a plate lined with kitchen paper to drain.
-
Cut both chicken breasts through the middle, without cutting through, to form one large flat piece. Season, to taste, with salt and black pepper and brush with olive oil.
-
Heat a griddle pan until hot then place the chicken breasts on it and cook for 2-3 minutes on each side, or until just cooked through.
-
Heat a frying pan until hot and add the butter and then the cubed bread. Fry until golden brown, then remove.
-
Separate the leaves from the lettuce and cut into chunky pieces.
-
For the dressing, in a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the garlic has softened. Leave to cool.
-
Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a hand blender or food processor until smooth. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste.
-
Add the crisp-fried speck, croutons and lettuce to the dressing and toss to combine. To serve, place salad on plate, top with chicken and pour the dressing over.