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Ingredients
Shred roast chicken
Cut and shred iceberg lettuce. Put chicken and lettuce to the side for now
How to make the dressing
Grate a 50g block of parmesan cheese for 10 seconds on speed 9
Add 1 garlic clove and blitz for 3 seconds on speed 7
Scrape the sides of the bowl and leave the garlic inside
Add a jug on top of the mixing bowl lid and tip 80g of grapeseed oil into the jug. Put jug to the side for now
Insert butterfly whisk and add 3 anchovies
Add 50g of mayonnaise
Add 20g of lemon juice
Add 2 tablespoons of Dijon mustard
Add the previously grated parmesan cheese. Put lid back on
Slowly tip the grapeseed oil that was put aside for around 1 minute
Mix the lettuce, chicken, croutons and dressing in a big bowl
Nutritional information