- For the mayonnaise:
- 1 free-range egg yolk
- 1 t Dijon mustard
- 2 cloves garlic, smashed
- 2 cups canola oil
- Sea salt and freshly ground black pepper, to taste
- Lemon juice, to taste
- For the salad:
- 3 T chicken fat
- 1⁄2 loaf ciabatta, broken into chunks
- 3 baby gem lettuces, halved
- 1⁄2 cup Parmesan, finely grated
To make the mayonnaise, place the egg yolk, mustard and garlic in a bowl and whisk until foamy.
Gradually add the oil to the egg mixture, while whisking.
Once you have added a quarter of the oil, you can start adding it in slightly larger amounts.
After all the oil has been incorporated and the mixture has thickened, season and add the lemon juice.
Heat the chicken fat in a pan and toast the bread until golden brown.
Arrange the lettuce on a serving platter, then scatter over the toasted bread. Add dollops of mayonnaise and finish with a dusting of Parmesan.
Cook's note: This is my version of 'chicken mayo'. I love the creamy mayo with the crispy bread and succulent chicken. Serve this salad with a perfect roast chicken.