- 1 large chicken breast, with the skin on
- 1 tsp Dijon mustard
- 1 garlic clove
- 60 g mayonnaise
- 1 white wine vinegar
- 30 g fresh anchovies
- 1/2 lemon
- 1 small romaine lettuce, washed and ripped into chunks
- 2 slices of bread
- sunflower oil
Step 1: Trim the Chicken and Fry the Chicken
Cut any gristle or fatty bits off the chicken breast. Sprinkle salt and pepper on the skin of the chicken. Heat 2 tbsp of sunflower oil in a frying pan and put your chicken breast in skin side down. When the chicken skin has browned, put it in a roasting tin and bake it for about 15-20 minutes.
Step 2: Make the Dressing
Put the mayonnaise, the mustard, the white wine vinegar, half the anchovies, the juice of half a lemon and the garlic into a food processor. Blend until smooth. Taste to check the balance of flavours. Put the lettuce leaves in a bowl and mix well with the dressing.
Step 3: Make the Croutons
Cut the crust off the bread and chop it into cubes. Heat up about 1 cm on sunflower oil in a pan until it is very hot, then fry the bread cubes in it, mixing them around until they are golden brown.
Step 4: Put it all Together
Mix the croutons with the lettuce, then plate it up. Leave the meat to rest for 5 minutes once it is cooked, then slice it and place half of it on each plate. Add the remaining anchovies to the plates, then shave over some parmesan cheese using a vegetable peeler.