You know how everyone is always outraged at how the salads in McDonalds have more calories and fat in than a Big Mac? This would be one of those salads. Which is probably why I love it so much.
Ingredients serves 2
2 chicken breasts
6 rashers of bacon
1 large bag of salad leaves, or a decent sized head of lettuce
1/2 red onion, or some spring onions
For the dressing
1 egg yolk, at room temperature
1 tsp white wine or cider vinegar
1 anchovy fillet
1 tsp mustard
1 clove garlic, crushed
About 150ml olive oil (not extra virgin – the flavour will be too strong)
Grill or shallow fry the meats. While they’re cooking, cut up your veggies as desired and chuck them in a big serving dish. When the meats are cooked, let them cool a bit while you make the dressing.
To make the dressing, put all ingredients into a small blender, or jug suitable for your stick blender, and whizz until combined. Then drop by drop (like making mayonnaise), add in your oil. It should thicken quite quickly, and as it does you can start adding more oil. Add a tsp of water at the end if it looks a it too thick.
Slice up your meats and place them on top of your salad. Cover generously with the dressing, then serve!