Serves: 4
INGREDIENTS
Salad
1⁄2 a whole smoked chicken or 1 smoked double chicken breast
1⁄2 small red onion, thinly sliced
2-3 nectarines, thinly sliced
1/3 cup whole, skin on, roasted almonds
2 small cos lettuces, leaves separated
handful rocket
Parmesan or pecorino for grating
Dressing
1⁄2 cup crème fraîche
small handful basil
1 clove garlic, crushed
1 tablespoon lemon juice
1 teaspoon honey
2 tablespoons milk
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
Shred the chicken into long pieces, discarding the skin and bones. Soak the onion in cold water for 10 minutes. Drain and squeeze dry in a clean kitchen towel.
To assemble: Layer half the salad ingredients on a platter, shave over some Parmesan and drizzle with some of the dressing. Repeat with the remaining ingredients and drizzle with more dressing. Serve the remaining dressing separately in a small bowl.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.