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Chicken and Truffle Salad with Anchovy Dressing

ingredients

1 black truffle (tinned in juice or preserved in oil)
7 oz (200 g) mixed salad leaves
2 boneless skinned chicken breasts, each weighing 4 1/2 - 5 oz (140 g)
1 tbsp fresh lemon juice
3 1/2 fl oz (200 ml) chicken stock
3 1/2 fl oz (200 ml) dry white wine
2 finely chopped shallots
2 sprigs thyme
salt and pepper

for the anchovy dressing:

2 tsp juice or oil from tinned or bottled truffle
2 tbsp lemon juice
2 tbsp white wine vinegar
4 fl oz (120 ml) olive oil
2 small tinned anchovy fillets
1 tbsp chopped chives
pepper

method

1. Season the chicken breasts lightly with salt and pepper and sprinkle with lemon juice on both sides. Arrange a bed of salad leaves on each plate.

2. Place the chicken breasts and any unabsorbed juice in a fairly small non-stick saucepan with the stock, wine, shallot and thyme. Heat to just below boiling point, cover, reduce the heat further and barely simmer for 6 minutes, turning after 3 minutes.

3. If the liquid boils, the chicken will be tough. Test by inserting a knife into the thickest part; if the juice runs out at all pink it is not cooked, continue the simmering process until done.

4. Make the anchovy dressing by placing all the ingredients in the blender and processing at high speed until smoothly blended.

5. Take the chicken breasts out of the liquid; place on the chopping board and cut across into thin slices. Fan some of these slices out, slightly overlapping, on each bed of salad greens, cover them with a thin coating of anchovy sauce and sprinkle with wafer-thin slivers of truffle.

6. Serve while the chicken is still slightly warm.

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