Chicken and Anchovy Salad Recipe - Great British Chefs

Ingredients

• 2 chicken breasts, each weighing 170g
• milk
• 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
• 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
• 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
• 100g of Parmesan, grated
• 16 anchovy fillets, chopped
• 100g of rocket
• 100g of watercress
• 2 baby gem lettuces