Time: 20 mins
"This is a lovely well-balanced light meal, supplying a variety of nutrients and protein." – Heidi du Preez
- 4 anchovy fillets (preferably in olive oil or fresh marinated), drained and chopped
- 2 cloves garlic, crushed
- 1 organic or free-range egg yolk
- 1 tbsp (15 ml) apple cider vinegar (unsulphured)
- 1 tbsp (15 ml) organic Dijon mustard or 1 tsp (5 ml) mustard powder
- zest and juice of 2 organic lemons
- a pinch of freshly ground black pepper (non-irradiated)
- 2/3 cup (160 ml) extra virgin olive oil
- 180 g mixed salad leaves
- a small handful watercress or rocket (optional)
- 2 slices sourdough gluten-free bread
- 4 free-range ready-cooked chicken fillets (or smoked chicken fillets), cut into strips
- 1/3 cup (80 ml) freshly grated parmesan cheese
- 4 small handfuls cherry or mini rosa tomatoes (optional)
- Place all the dressing ingredients (except the olive oil) into a tall, narrow container.
- Blitz with a hand held blender and while the blender is still on, gradually add the oil until you have a thick, mayonnaise-like dressing.
- Toast the bread until crispy, but do not let it burn. Cut into small squares and set aside to cool.
- Tear the lettuce leaves into smaller pieces and arrange them equally between 4 plates or bowls.
- Arrange the croutons, chicken and tomatoes on top and then sprinkle with parmesan.
- Drizzle with the dressing and serve immediately.
- Bread may contain these ingredients: soya, dairy and sugar
- Wheat-, gluten- and sugar-free, if you opt for mustard powder, as ready-made mustard may contain some form of wheat or gluten-related ingredients and sugar. Malt might be added to some apple cider vinegars, thus not gluten-free. When in doubt, contact the manufacturer.
- Dairy-free, if you leave out the parmesan
- Smoked chicken may contain these ingredients: sugar, phosphates or vinegar
- If you can’t find organic produce, use a fruit and vegetable wash to remove any pesticide residues