Charred Broccoli, Chicken and Cos Salad with Caesar Dressing
Photography Aaron McLean.
Turn leftover chicken or turkey into an easy but substantial Boxing Day lunch. The dressing is also delicious as a dip for crudités.
Serves: 4–6
INGREDIENTS
400 grams broccolini or 1 large head broccoli
olive oil
sea salt and freshly ground pepper
2 cups shredded cooked chicken or turkey
1 cos lettuce, sliced thinly
1 avocado, sliced
4 eggs, boiled with softish yolks
extra anchovies for garnish (optional)
Dressing
1 egg
1 egg yolk
4 anchovies
1 clove garlic, crushed
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
¼ cup vegetable oil
¼ cup olive oil
METHOD
Preheat the oven to 190°C.
If using a head of broccoli, cut into medium-sized pieces. Place the broccoli on a lined baking tray and drizzle each piece with a little olive oil and season with salt and pepper. Roast for about 15 minutes until crisp tender and lightly charred in places. Cool.
Dressing: Place all the ingredients, except the oils, in a food processor and blend until smooth. With the motor running gradually drizzle in the combined oils until it forms a thick, smooth dressing. Season with pepper and a little salt if needed.
To assemble: Toss the chicken with enough dressing to coat. Add the cos lettuce and broccoli and gently toss again.
Transfer to a large serving platter. Halve the boiled eggs and nestle into the salad along with the sliced avocado and anchovies if using. Top with a grind of pepper. Serve the remaining dressing separately.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.