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Poached chicken, spinach and radicchio salad
Poached chicken, spinach and radicchio salad
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Ingredients:
  • 4 (about 180g each) chicken breast fillets
  • 1 bay leaf
  • 4 black peppercorns
  • 6 slices prosciutto
  • 1 small baguette, thinly sliced
  • 40.00 ml finely grated parmesan
  • 1 small radicchio, leaves separated
  • 100g baby spinach leaves
  • Shaved parmesan, to serve
  • 4 anchovy fillets, drained on paper towel, chopped
  • 1 garlic clove, chopped
  • 124ml olive oil
Instructions:
  • Preheat your oven to 180°C. In a large frying pan, combine chicken, bay leaf, and peppercorns, then cover with cold water. Bring to a simmer over high heat and cook for 10 minutes until chicken is cooked through. Remove from heat, transfer to a plate, let it cool slightly, then chill in the fridge before shredding.
  • For crispy prosciutto, bake on a tray for 5 minutes. Brush baguette slices with oil, sprinkle with parmesan, and bake until golden and crisp, about 5-6 minutes.
  • For the anchovy dressing, blend egg yolk, mustard, lemon juice, anchovy, and garlic until smooth. Drizzle in oil slowly while blending until creamy. Season with salt and pepper to taste.
  • Assemble radicchio, baby spinach, chicken, prosciutto, and croutes on serving plates. Drizzle with dressing and top with shaved parmesan before serving.

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