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
- 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
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
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