Ingredients Jump to Instructions ↓

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  12. 2 large organic free-range skin-on chicken breasts

  13. 12 rashers smoked streaky bacon

  14. 25g Parmesan, freshly grated, plus extra shavings to serve

  15. 4 baby gem lettuce, trimmed, leaves separated and washed

  16. 16 fresh anchovy fillets in oil, drained

Instructions Jump to Ingredients ↑

  1. Heat oven to Mark 6/200°C. Rub the chicken with 1tbsp oil and season. Cook in a hot griddle pan, 2 mins each side, then bake for 20 mins, until cooked through. Rest for 5 mins, then thickly slice. Toss the bread with 1tbsp oil, season and bake for 5-10 mins until golden. Put the eggs in a pan and cover with cold water. Bring to the boil and simmer for 4 mins for soft-boiled, longer for hard-boiled. Drain, run under cold water until the shells are cool. Peel and set aside. Meanwhile, grill or fry the bacon until crisp. Drain on kitchen paper. For the dressing, chop the tinned anchovies and pound to a paste in a pestle and mortar. Stir in the garlic, mustard, honey and lemon juice. Very gradually whisk in the remaining olive oil, then add 4-5tbsp water to thin down. Stir in the Parmesan and season. Divide the lettuce between 4 bowls, top each with the chicken, croutons, bacon strips, eggs, sliced in half, the fresh anchovies and some Parmesan shavings. Then drizzle with the dressing to serve.


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