Chicken caesar salad, croutons, baby gem, parmesan, anchovy.
Ingredients
1x 1.5 pack of gem lettuce (separate all leaves)
50g Sourdough croutons
40g Caesar dressing
1g Maldon sea salt
1g Black pepper, freshly ground
130g Pulled roasted chicken (no bones!!)
10g Parmesan, grated to order
2g Anchovy fillets (3 x fillets, broken in half each)
MOP
- Mix the first set of ingredients together ensuring all ingredients are dressed and seasoned, you want to ensure all of the leaves and croutons have taken on the dressing
- Place the first set of ingredients into a large bowl and finish with the microplaned parmesan and anchovy fillets
- Top with the freshly microplaned parmesan, croutons & finish with cracked black pepper and chopped chives
Caesar dressing.
Ingredients
258g house made mayonnaise
7g garlic
15g lemon juice
15g anchovy, finely chopped
MOP
- Mix all ingredients together thoroughly and store in the fridge for service
Roast Whole Chicken.
Ingredients
1x 2 - 3kg chicken
1/2 lemon
10 springs of thyme
3x garlic cloves
Seasoning
Vegetable oil
MOP
- Stuff the chicken with the half lemon, thyme and garlic cloves and then rub the skin with vegetable oil and season with with fine salt and fresh cracked black pepper
- Roast in the rational at 220c for 20 minutes and then drop the temp to 160c for 25 minutes. The internal temp of the chicken needs to be 75c before removing from the oven
- Once cooled, remove the meat and skin from the bone ensuring all of the meat has been picked off
Waiters Notes
Chicken Caesar salad with sourdough croutons, parmesan, Caesar dressing, roast chicken and anchovies
Allergies Gluten, Fish, Dairy, Sulphites, Egg, Mustard