AS SEEN ON THE SUMMER KITCHEN
Sam Goldsmith
Chicken‘ Peasar’ Salad
SERVES 4 – 6
INGREDIENTS
• 4 thick slices of white bread, cut into chunks
• 3-4 tbsp olive oil
• 2 skinless chicken breasts
• 2 romaine lettuces
• 250g frozen peas
FOR THE DRESSING
• 1 garlic clove, crushed or finely grated
• 4 anchovies from a tin
• 4 tbsp mayonnaise
• ½ tbsp extra virgin olive oil
• 1 lemon, zest and juice
• 15g parmesan, grated, plus extra shavings to serve( optional)
Peas bring another level to this gastropub favourite, with even the vibrant dressing made from them.
1 Heat the oven to 200 ° C / 180 ° C fan / gas 6. Scatter the bread chunks over a baking tray, drizzle with oil and season with salt and pepper. Bake for 10-15 minutes, tossing occasionally, until golden and crisp. Set aside.
2 Season the chicken with salt and pepper, then fry over medium heat for 10-15 minutes until cooked through and lightly browned. Alternatively, finish in the oven. Set aside.
3 Separate the lettuce leaves and place on a platter or in a salad bowl. Defrost the peas in a bowl of boiling water for a few minutes, then drain. Add 175g peas to the lettuce and put the rest in a food processor.
4 Add the garlic, anchovies, mayonnaise, olive oil, lemon zest and juice, and parmesan to the processor and blitz to a smooth dressing. Add water or more oil to thin, if needed. Adjust seasoning.
5 Pour the dressing over the lettuce and peas, then toss in the croutons. Slice or shred the chicken, add to the salad and toss. Serve with extra parmesan shavings, if desired.
125 goodfoodshow. com