Chicken, anchovy and Parmesan salad
Item 1 of 1
- medium
- 4
- 45 minutes
Pete Biggs, head chef of Outlaw's at The Capital, serves up a particularly gourmet take on chicken salad, making treacle bread croutons from scratch to compliment the punchy flavours of anchovy and Parmesan. If you are short on time, feel free to make slightly more low-key croutons, as the rest of the salad is relatively straightforward and makes a flavour-packed lunch recipe.
First published in 2015
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Ingredients
Metric
Imperial
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
To finish the salad
- 100g of Parmesan, grated
- 16 anchovy fillets, chopped
- 100g of rocket
- 100g of watercress
- 2 baby gem lettuces
SAVE RECIPE
Equipment
- Food mixer
- Blender
- Loaf tin
- Temperature probe
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
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
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