Charred Broccoli, Chicken and Cos Salad with Caesar Dressing
Photography by Aaron McLean.
Turn leftover chicken or turkey into an easy but substantial Boxing Day lunch. The dressing is also delicious as a dip for crudités.
Serves: 4–6
INGREDIENTS
400 grams broccolini or 1 large head broccoli
olive oil
sea salt and freshly ground pepper
2 cups shredded cooked chicken or turkey
1 cos lettuce, sliced thinly
1 avocado, sliced
4 eggs, boiled with softish yolks
extra anchovies for garnish (optional)
Dressing
1 egg
1 egg yolk
4 anchovies
1 clove garlic, crushed
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
¼ cup vegetable oil
¼ cup olive oil
METHOD
Preheat the oven to 190°C.
If using a head of broccoli, cut into medium-sized pieces. Place the broccoli on a lined baking tray and drizzle each piece with a little olive oil and season with salt and pepper. Roast for about 15 minutes until crisp tender and lightly charred in places. Cool.
Dressing: Place all the ingredients, except the oils, in a food processor and blend until smooth. With the motor running gradually drizzle in the combined oils until it forms a thick, smooth dressing. Season with pepper and a little salt if needed.
To assemble: Toss the chicken with enough dressing to coat. Add the cos lettuce and broccoli and gently toss again.
Transfer to a large serving platter. Halve the boiled eggs and nestle into the salad along with the sliced avocado and anchovies if using. Top with a grind of pepper. Serve the remaining dressing separately.
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