Chicken, anchovy and Parmesan salad
Ingredients
Fresh Meat
- 2 chicken breasts, each weighing 170g
Dairy
- milk
- 30g of butter
Store Cupboard
- 100g of black treacle
- 250g of white bread flour
- 250g of wholemeal flour
- 30g of fresh yeast
- 15g of salt
- 20g of capers, chopped
- 40g of anchovies, blitzed to a paste
- 5g of Dijon mustard
- 5g of salt
- 2 egg yolks
- 16 anchovy fillets, chopped
Beverages
- 220ml of warm water
Salad & Fresh Herbs
- 1 bunch of flat-leaf parsley, finely chopped
- 1 bunch of mint, finely chopped
- 25g of parsley
- 25g of rocket
- 100g of rocket
- 100g of watercress
- 2 baby gem lettuces
Oils & Vinegars
- 400ml of rapeseed oil
- 15ml of white wine vinegar
- 250g of vegetable oil
Cheese
- 15g of Parmesan
- 100g of Parmesan, grated