A salad that can be made as a starter or as a main.


  • 2 chicken breasts
  • 1 head cos lettuce
  • anchovies
  • 2 cloves of garlic
  • 50 g parmesan
  • 100 ml olive oil
  • tsp sugar
  • salt
  • cayenne
  • 2 tblsp white wine vinegar
  • 1/2 baguette
  • herbs, chives, parsley
  • 3 egg yolks
  • 1 tblsp mustard
  • tempura
  • 200 g flour
  • 100 g cornflour
  • 1 egg white (whisked)
  • 400 ml beer
  • 2 breasts of chicken (poached)


  • For stock add a piece of onion, carrot, celery, leek, thyme, garlic, rosemary and pinch of salt.
  • Cook for 6-8 mins in simmered stock, leave to cool in the stock.
  • After cooled dice in small pieces of chicken. Place in a bowl.
  • Anchovy dressing:
  • Place an egg yolk, mustard, vinegar, sugar, salt and cayenne in a blender and liquidize. Gradually add your sunflower oil, add a little hot water intermittently so dressing doesn't get to thick.
  • Add 1/2 the anchovies and 50 mls olive oil, check seasoning, it may need a few drops of lemon juice.
  • When finished add some of the dressing to the chicken, make sure your mix is not to wet.
  • Place in small rings or make a quenelle with spoons.
  • Wash your cos lettuce and dry, shred half and keep 4-5 nice leaves in a glass with anchovy dressing and other leaves sticking out of a shot glass
  • Make tempura batter (combine all ingredients) and quickly cook remaining anchovy fillets in hot oil (180°c) after coating in tempura batter.
  • Drain and place on top of shot glass.
  • Cook the thinly sliced baguette in the oven 150°c-160°c with a little olive oil until crisp.
  • Most of these things can be done the day before, except deep fried anchovy.

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