Serves: 4
INGREDIENTS
Salad
1⁄2 a whole smoked chicken or 1 smoked double chicken breast
1⁄2 small red onion, thinly sliced
2-3 nectarines, thinly sliced
1/3 cup whole, skin on, roasted almonds
2 small cos lettuces, leaves separated
handful rocket
Parmesan or pecorino for grating
Dressing
1⁄2 cup crème fraîche
small handful basil
1 clove garlic, crushed
1 tablespoon lemon juice
1 teaspoon honey
2 tablespoons milk
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
Shred the chicken into long pieces, discarding the skin and bones. Soak the onion in cold water for 10 minutes. Drain and squeeze dry in a clean kitchen towel.
To assemble: Layer half the salad ingredients on a platter, shave over some Parmesan and drizzle with some of the dressing. Repeat with the remaining ingredients and drizzle with more dressing. Serve the remaining dressing separately in a small bowl.
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latest issue:
Issue 128
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.