Ingredients
- 150g crusty bread (better if one day old)
- Olive oil
- 50g Parmesan cheese
- 2 romaine lettuce or 4 baby gem lettuce, washed, dried and sliced
- 2 skinless, boneless chicken breasts, butterflied or flattened
- Sea salt and freshly ground black pepper
For the dressing
- 2 free-range egg yolks
- 1 tsp Dijon mustard
- 1 tbsp red wine or sherry vinegar
- Olive oil
- 50g tin of anchovies in olive oil
- 2 garlic cloves, peeled and finely crushed
- 75g Parmesan cheese, grated
- Juice of 1 lemon, or to taste
Recipe
1. Chop the bread into 2cm chunks. Lightly drizzle with olive oil and season with a pinch of salt and pepper, then toss to combine.
Place a large frying pan over a medium heat, add a dash of oil and fry the bread until golden and crisp. Grate three-quarters of the Parmesan over the croutons, toss together over the heat, then transfer to a plate.
3. To make the dressing, put the egg yolks, mustard and vinegar into a bowl and whisk together. Slowly pour in the olive oil, whisking as you do so, until the mixture emulsifies. Finely chop the anchovies and mix with the garlic to form a rough paste. Add to the dressing and mix well. Stir in the Parmesan, lemon juice to taste, and a little splash of water.
4. Slice the lettuce and put the into a serving bowl, add a squeeze of lemon juice and half the dressing. Sprinkle over half the croutons and mix. Top with the rest of the croutons and finish with the remaining Parmesan.
5. Place a griddle pan over a medium-high heat. Season the chicken breasts on both sides, drizzle with a little oil and cook on the hot pan for 3–4 minutes on either side, until cooked through.
Transfer to a plate, sprinkle over some of the remaining dressing and leave to rest for 5 minutes.
6. Slice the chicken into diagonal strips and serve warm, either mixed through or alongside the salad with a little extra dressing spooned over.
Recipe from Gordon Ramsey Ultimate Home Cooking
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