- 3 free-range eggs
- 2 cos lettuce medium-sized heads
- 1 Woolworths rotisserie chicken, torn
- Freshly ground white pepper, to taste
- For the dressing, mix:
- 250 ml good-quality mayonnaise
- 8 anchovy fillets, finely chopped
- 50 g Parmesan, finely grated
- ½ lemon, juiced
Boil the eggs for 6 minutes.
Quarter the lettuces lengthways and place on plates. Top with the chicken and the peeled and halved eggs. Drizzle over the dressing and season.