Chicken, anchovy and Parmesan salad

servings4
45 minutes

Ingredients

Poached chicken

  • 2 chicken breasts, each weighing 170g
  • milk

Treacle bread

  • 100g of black treacle
  • 250g of white bread flour
  • 250g of wholemeal flour
  • 30g of fresh yeast
  • 30g of butter
  • 220ml of warm water
  • 15g of salt

Marinade

  • 1 bunch of flat-leaf parsley, finely chopped
  • 1 bunch of mint, finely chopped
  • 20g of capers, chopped
  • 40g of anchovies, blitzed to a paste
  • 400ml of rapeseed oil

Herb mayonnaise

  • 25g of parsley
  • 25g of rocket
  • 15g of Parmesan
  • 15ml of white wine vinegar
  • 5g of Dijon mustard
  • 5g of salt
  • 2 egg yolks
  • 250g of vegetable oil

To finish the salad

  • 100g of Parmesan, grated
  • 16 anchovy fillets, chopped
  • 100g of rocket
  • 100g of watercress
  • 2 baby gem lettuces

Method

1
To start the dish, make the treacle bread. Add all of the ingredients (except the salt) to the bowl of an upright food mixer and mix for 6 minutes. Add the salt and mix for a further 2 minutes
  • 250g of white bread flour
  • 250g of wholemeal flour
  • 30g of fresh yeast
  • 30g of butter
  • 100g of black treacle
  • 220ml of warm water
  • 15g of salt
2
Transfer the dough to a bowl, cover with cling film and set aside to prove for 1 hour
3
After 1 hour (the mix should have doubled in size) roll out the dough and place into a loaf tin. Set aside for a second prove for a further 30 minutes
4
Preheat the oven to 220°C/gas mark 8
5
Add a bowl of water to the oven to produce steam and cook the loaf for 15 minutes. After this time, spray with water and cook for a further 3 minutes
6
Leave the bread to cool completely before placing in the freezer. Once semi-frozen, slice the bread thinly on a meat slicer or with a sharp serrated knife. Once the bread is sliced, dehydrate in a warm, dry place for 2 hours or until it is crispy
7
Add the chicken breasts to a pan and pour in enough milk to cover. Poach the breasts over a low heat until the internal temperature of the meat reaches 60°C
  • 2 chicken breasts, each weighing 170g
  • milk
8
Mix all of the marinade ingredients together in a large bowl. Slice the chicken breasts into thick strips and add to the bowl with the marinade, mixing to coat. Set aside to marinate for 30 minutes
  • 1 bunch of flat-leaf parsley, finely chopped
  • 1 bunch of mint, finely chopped
  • 20g of capers, chopped
  • 40g of anchovies, blitzed to a paste
  • 400ml of rapeseed oil
9
To make the herb mayonnaise, add all of the ingredients to a blender, blitz to a paste then gradually add the oil in a thin, slow stream until emulsified
  • 25g of parsley
  • 25g of rocket
  • 15g of Parmesan
  • 15ml of white wine vinegar
  • 5g of Dijon mustard
  • 5g of salt
  • 2 egg yolks
  • 250g of vegetable oil
10
To serve, add the marinated chicken to a bowl with the remaining salad ingredients, stirring to incorporate all of the ingredients evenly. Divide the salad between four serving bowls and top with 3 pieces of treacle bread per portion. Drizzle over the herb mayonnaise and serve
  • 100g of Parmesan, grated
  • 16 anchovy fillets, chopped
  • 100g of rocket
  • 100g of watercress
  • 2 baby gem lettuces