Our most popular Aqua Lounge dish. Don’t you just love the deconstructed presentation?
- 1 Ciabatta, a day old
- 5ml Olive oil x 2
- 170g Chicken breast fillets
- 100g Cos lettuce, trimmed, cut in half
- 1 Egg, boiled to desired doneness, finely diced
- 20g Parmesan shavings
- 3g Anchovy fillets, chopped
- Sea salt and freshly ground pepper to taste
- 50g Parmesan wedge, grated
- 1 Egg yolk
- 3g Garlic clove, peeled
- 3g Anchovy
- 3ml Lemon juice
- 10ml White wine vinegar
- 200ml Sunflower oil
Preheat the oven to 180°C.
Heat a griddle pan to smoking hot. Slice the ciabatta lengthways and brush with olive oil on both sides. Toast in the hot pan.
Rub the chicken breast with olive oil and seasoning. Roast in the pre-heated oven until golden. Cool and slice.
For the dressing: In a food processor or with a hand blender, blend the yolk, garlic, anchovy, lemon juice and vinegar until well blended. In a thin stream, with the motor still running, pour all the oil in slowly un-til blended well with the egg mixture. It should be thick and white. Add the grated parmesan and blend until well mixed. Adjust the sea-soning to taste.
To serve, arrange the sliced chicken, ciabatta toast, cos, boiled egg, parmesan shavings and anchovy fillets on a plate. Drizzle with enough dressing and enjoy.
Preparation time: 45 minutes