Who doesn't love a good chicken salad? Although rather plain, the secret is all in the dressing with the key ingredient being the anchovy and good olive oil.
Did you know that anchovies are usually classified as an oily fish? Always use salted anchovies that are in oil rather, to get maximum flavour rather than those that are pickled in vinegar - which is more common in Spanish dishes - and are mild in flavour.
Now talking olive oil ... you have 2 choices.
- Extra-Virgin Olive Oil - which comes from the virgin oil production only and is of the higher quality giving you a superior taste with some fruitiness to it.
- Virgin Olive Oil - comes from virgin oil production as well but with has slightly lower quantities of free acidity but also offers a good taste
RECIPE:
6 chicken legs
Salt & pepper to taste
Olive oil
3 cloves garlic, finely chopped
1 pkt bacon, smoked
Fresh rosemary
Cos (Romaine) lettuce
Croutons (store-bought)
Parmesan, shaved
Turn oven on to 200'C
Rub chicken legs with salt, pepper and your favourite spice
Place on a baking sheet
Drizzle generously with olive oil and sprinkle with garlic
Drape bacon strips over the legs (this allows the bacon fat to drip into the legs and keeps them moist)
Place rosemary on top and drizzle again with some olive oil
Bake one shelf up from the middle for 20 min or until chicken is tender and bacon is crispy.
Pull lettuce roughly apart and place in a bowl with lots of croutons
Tear bacon strips and pieces of chicken (keep them chunky) and add on top of the salad.
Dressing made in a bottle:
Mix 1/2 clove minced garlic, 1/2 cup grated Parmesan, 1 tbsp natural yoghurt and 4 anchovies minced (essential) with a 3:1 ratio olive oil to fresh lemon juice in a bottle. Add lid and shake it up like you have never shaken anything before.
Add dressing to the salad, mix through WITH YOUR HANDS to coat well
Add shaved Parmesan on top and serve immediately
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