- For the dressing:
- 1 organic egg
- 2 t Dijon mustard
- 2–3 anchovy fillets, chopped (optional)
- 1 clove garlic, crushed
- 2/3 cup olive oil
- Freshly ground black pepper
- Handful of finely grated Italian Parmesan
- 400–500 g small potatoes
- 3–4 cos lettuces
- 1 still-warm roasted chicken (just out of the oven or off the spit)
To make the dressing: Blend together the egg, lemon juice, mustard, anchovies (if using), garlic, olive oil and pepper. Stir in the Parmesan.
To make the salad: Wash, scrub and halve the potatoes. Boil until tender, drain and while still warm, mix with half the dressing. Tear the lettuce leaves and mix with half of the remaining dressing.
Turn the lettuce into a serving bowl and spoon the potatoes on top. Tear the still-warm chicken into large pieces and add to the salad.
Drizzle with the rest of the dressing. Check seasoning and adjust if necessary.
Per serving: 3122.4kJ, 38.6g protein, 57.9g fat, 15.0g carbs