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 (1/4 cup)
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 (1/2 cup)
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.
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