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Baby beetroot and bitter lettuce with prosciutto chicken
Baby beetroot and bitter lettuce with prosciutto chicken
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Transform ordinary lettuce into a vibrant and flavorful masterpiece with this recipe.
Ingredients:
  • 2 bunches baby beetroots, trimmed
  • 8 slices prosciutto
  • 4 (about 800g) chicken breast fillets
  • 1 bunch asparagus, trimmed, cut into 5cm lengths
  • 1/2 purple oak leaf lettuce, leaves separated
  • 1 green witlof, leaves coarsely torn
  • 1 purple witlof, leaves coarsely torn
  • 1 orange
  • 40.00 ml finely chopped chives
  • 60ml olive
  • 20.00 ml white wine vinegar
  • 11.80 gm wholegrain mustard
Instructions:
  • Preheat your oven to 180°C. Individually wrap each beetroot in foil, then arrange them in a roasting pan. Roast in the preheated oven for about 30 minutes, or until they are tender. Take them out of the oven and allow them to cool for a bit. Using rubber gloves, peel the beetroots and set them aside.
  • For the dressing, zest the orange using a zester or vegetable peeler. Remove the white pith from the zest with a small sharp knife and cut into thin strips. Juice the orange. In a jar, combine the zest, 1 tablespoon of orange juice, chives, oil, vinegar, and mustard. Shake well to combine, season with salt and pepper to taste.
  • Take two slices of prosciutto and wrap them around each chicken breast. Sprinkle some pepper on top. Heat a frying pan over medium heat and cook the chicken for 1-2 minutes on each side until golden. Transfer the chicken to an oven tray and bake in the oven for 8 minutes until cooked through. Remove from the oven and place on a plate, then cover with foil. Let it rest for 5 minutes. Finally, slice the chicken thickly across the grain before serving.
  • Boil asparagus in salted water for 1-2 minutes until vibrant green and tender-crisp. Quickly cool in cold water, then drain thoroughly.
  • Place the oak leaf lettuce, witlof, asparagus, and beetroot elegantly on plates. Layer with slices of chicken and generously drizzle with dressing before serving promptly.

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