Chicken and Anchovy Salad Recipe
Pete Biggs' glorious chicken salad recipe is packed with flavour from anchovy and Parmesan, and served with a heavenly herb mayonnaise.
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Cooking tools:
- Stand mixer
- Meat slicer
- Blender
- Loaf pan
- Rolling pin
- Oven
- Freezer
- Stove
- Pan
- Bread knife
- Mixing bowl
- Serving bowl
- Plastic wrap
- Spray bottle
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
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