Griddled Chicken and Thyme Salad
with Cornish Yarg Dressing
Ingredients
1 chicken breast, cut into 6 strips and marinated with 1 clove of chopped garlic,
olive oil and chopped fresh thyme
1 egg yolk
1 lemon, juice only
1 anchovy
splash of cider vinegar
110g/4oz Cornish Yarg, crumbled
olive oil
8 cherry tomatoes, brushed with the olive oil, thyme and garlic marinade
mixed leaves (eg: watercress, rocket, radicchio, and pousse)
flat-leaf parsley, chopped
Method
- Sear the strips of chicken on a griddle pan. Then pan-fry the cherry tomatoes in the juices.
- In a mixing bowl place the egg, lemon juice, anchovy, Yarg and vinegar.
- Using a hand blender, slowly add enough olive oil to form a thick dressing.
- Pile up the leaves, lay the chicken on top, scatter the cherry tomatoes and pour on the dressing.
- Garnish with the parsley.
