Cooking Instructions
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Step 1
Rinse the
Chicken (1)
under cold running water and pat dry with a kitchen towel. Rub the chicken all over with
Olive Oil (as needed)
and season with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 2
Place the bird breast-side down in the air fryer and set it to 350 degrees F (180 degrees C) for 40 minutes.
Step 3
Once the time has passed, flip the chicken and cook for a further 20 minutes. Set the chicken aside and let it reach room temperature.
Step 4
Arrange the
Streaky Bacon (1 pckg)
in the air fryer and cook for 15-20 minutes at 350 degrees F (180 degrees C) or until crispy. Set the bacon aside until cool.
Step 5
For the dressing, place the
Mayonnaise (55 g)
and
Anchovy Fillets in Oil (4)
into a blender. Add in about a tsp of the anchovy oil and 1 Tbsp of freshly squeezed
Lemon Juice (1)
. Grind in a little
Ground Black Pepper (to taste)
and blitz until smooth.
Step 6
For the croutons, tear the
Ciabatta Bread (4 slices)
into a bowl and crush in the
Garlic (1 clove)
. Drizzle over some
Olive Oil (as needed)
, scatter over the leaves of
Fresh Rosemary (1 sprig)
, and season the bread with
Sea Salt (to taste)
.
Step 7
Toss to combine and transfer the bread into the air fryer. Cook for 10-15 minutes or until golden and crisp.
Step 8
Quarter the chicken and roughly chop the breast, thigh meat, and skin.
Step 9
Set a pot of water to boil over high heat. Once boiling, add in the
Eggs (4)
and cook for 7-8 minutes. Once cooked, run cold water over the eggs and peel.
Step 10
To assemble the salad, roughly chop the
Romaine Lettuce (1 head)
and add it to a large bowl. Use a sharp knife or mandolin to finely slice the
Fennel Bulb (1)
and add the slices to the lettuce.
Step 11
Tear the bacon into bite-sized pieces and scatter over the salad, followed by the croutons and chopped chicken. Sprinkle over the
Parmesan Cheese (50 g)
and the anchovy dressing and use two spoons to lightly combine the ingredients. Plate the salad into individual bowls and top each with half a jammy egg.
