LEMONY CHICKEN CAESAR SALAD

LEMONY CHICKEN CAESAR SALAD
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INGREDIENTS /

8 chicken thigh fillets, trimmed
1/3 cup (80ml) lemon juice
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
1/2 loaf day-old sourdough, crusts removed, torn into bite-sized pieces
4 thin slices prosciutto
2 tsp sesame seeds
2 tsp chopped tarragon
2 baby cos lettuces, leaves separated
4 eggs, poached

CAESAR DRESSING

2 egg yolks
1 tbsp lemon juice
200ml sunflower oil
3 tsp white wine vinegar
4 anchovy fillets in oil, drained, plus extra to serve
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
1/3 cup (25g) finely grated parmesan, plus extra to serve

METHOD /

Place chicken, lemon juice, oil and a pinch of pepper in a large bowl. Combine well using your hands. Cover with plastic wrap and chill for 1-2 hours to marinate.

For the dressing, place the yolks, juice and a pinch of salt in a food processor and whiz to combine. With the motor running, add the oil in a slow, steady stream until you have a thick, glossy mayonnaise. Add vinegar, anchovies, Worcestershire sauce, mustard and cheese, then whiz to combine. Season with pepper. Set aside.

Preheat oven to 180°C. Line 2 trays with baking paper. Place bread on one tray, drizzle with extra oil and toss to combine. Place prosciutto on remaining tray, then bake for 10-12 minutes until bread is golden and prosciutto is crisp. Cool. Break prosciutto in half length-ways.

Heat a large frying pan over high heat until smoking. Sprinkle sesame seeds over both sides of chicken, then cook for 5 minutes each side or until cooked through. Sprinkle with tarragon, rest for 10 minutes, then slice into 1.5cm strips.

Divide lettuce, chicken, croutons, prosciutto and extra anchovy, if using, among plates. Drizzle with dressing, sprinkle with extra cheese and top with poached eggs, to serve.

Place a dollop of creme fraiche and 3 orange segments on one-quarter of each crepe. Fold crepe in half to cover filling, then in half again to form a parcel. Repeat with remaining crepes and filling. Divide crepes among plates and top with remaining creme fraiche and compote. Scatter with hazelnuts, then serve.

NOTES /

Feel free to use shop-bought Caesar dressing if you prefer.