- 2 garlic heads
- 2 T extra virgin olive oil
- 2 free-range egg yolks
- 2 t Dijon mustard
- 250 ml canola oil
- ½ lemon, juiced
- Salt, to taste
- 2 celery stalks, thinly sliced
- 1 Woolworths rotisserie chicken, shredded
- 2 Woolworths Heat-and-Eat ciabatta loaves
- Microleaves, to garnish
Preheat the oven to 180°C.
Place the garlic in the centre of a large sheet of foil, drizzle with the olive oil and wrap up. Roast for 40 minutes, then allow to cool.
Place the egg yolks and Dijon mustard in a mixing bowl. Squeeze the roast garlic into the bowl and mix with the egg and mustard.
Slowly pour in the oil, whisking continually, until the mayonnaise is pale and thick. Add the lemon juice and season to taste with salt. Add the celery and chicken and mix to combine.
Slice the warmed ciabatta and toast. Top with spoonfuls of the chicken mayonnaise and garnish with microherbs before serving.
Cook's note: Roasting garlic is worth it for the flavour it adds, but you could grate in a fresh garlic clove instead.