Griddled Baby Gem Salad with Manchego Mustard Dressing and Manchego and Anchovy Spiced Chicken Escal

Name: Griddled Baby Gem Salad with Manchego Mustard Dressing and Manchego and Anchovy Spiced Chicken Escal
Ingredients: 3 tbsp capers; 75ml olive oil; 2 tbsp sherry vinegar; 1 tsp Dijon mustard; 40g Manchego, grated, plus extra to serve; 5 tbsp extra virgin olive oil; 4 baby gem lettuce, halved; Small handful of chives, snipped; 4 small (or 2 large) chicken breasts; 8 salted anchovy fillets; 4 sprigs oregano, leaves stripped; 2 tbsp plain flour; 2 large free range egg, beaten; 75g panko breadcrumbs; 60g manchego, grated; 4 tbsp olive oil; Rinse the capers and pat them as dry as you can with kitchen roll. Heat the oil in the pan and fry the capers until deeply crispy. Drain onto paper.; Blend the vinegar and mustard with plenty of seasoning and add the extra virgin olive oil to form a thick dressing and stir in the Manchego.; Brush the lettuce with oil and griddle on a high heat until lightly charred. Arrange on a plate, drizzle over the dressing and scatter with a little extra cheese and chives before serving.

www.jamesmartinchef.co.uk

José Pizarro's charred baby gem in a sharp, cheesy mustard vinaigrette with capers paired with golden Manchego and anchovy chicken escalop

View Original

Share this recipe:

Ingredients

3 tbsp capers
75ml olive oil
2 tbsp sherry vinegar
1 tsp Dijon mustard
40g Manchego, grated, plus extra to serve
5 tbsp extra virgin olive oil
4 baby gem lettuce, halved
Small handful of chives, snipped
4 small (or 2 large) chicken breasts
8 salted anchovy fillets
4 sprigs oregano, leaves stripped
2 tbsp plain flour
2 large free range egg, beaten
75g panko breadcrumbs
60g manchego, grated
4 tbsp olive oil
Rinse the capers and pat them as dry as you can with kitchen roll. Heat the oil in the pan and fry the capers until deeply crispy. Drain onto paper.
Blend the vinegar and mustard with plenty of seasoning and add the extra virgin olive oil to form a thick dressing and stir in the Manchego.
Brush the lettuce with oil and griddle on a high heat until lightly charred. Arrange on a plate, drizzle over the dressing and scatter with a little extra cheese and chives before serving.