OVERVIEW
I love this salad. You’ve got all the punchy flavours of the Caesar dressing with the garlic and the anchovies. You’ve got the textures from the crispy croutons. With the moisture within the EGG and the smokiness of the charcoal, something magical happens to the chicken. It tastes like the best chef in the world has cooked it – but it was you! Everyone loves it. It’s never not appreciated.
MAKE YOUR MARINADE
To make the marinade, chop the garlic and herbs, then use a pestle and mortar or a food processor to blend them together with the chilli powder, sea salt and black pepper. Add the lemon juice and zest and the olive oil and stir to combine.
Rub the marinade all over the chicken, wrap in clingfilm and leave in the fridge for a few hours – overnight if possible.
SET UP YOUR EGG
Set up your EGG for indirect cooking with the ConvEGGtor in place, topped with a Stainless Steel Grid. Your target temperature is 200°C.
Place the chicken in the centre of the grid and cook for around 1 hour 15 minutes. You are looking for an internal temperature of 72°C.
Towards the end of its cooking time, make the croutons by giving your slices of sourdough a good coating of olive oil, then toasting them beside the chicken. Once golden and crispy on both sides, trim off the crusts and cut into squares.
Remove the chicken and leave to rest while you make the dressing.
CONSTRUCT YOUR SALAD
Put the egg yolk, anchovies, mustard, vinegar, parmesan, vinegar and lemon juice in a blender and blend until smooth. Slowly begin to add the oil, combining gently so that the dressing starts to emulsify. Once all the oil is incorporated, stir through the yoghurt and season to taste.
Carve the chicken by separating the legs, thighs and wings and portioning up the breasts. Place in a serving dish.
Place the lettuce in a large bowl, topped with the croutons and the shaved parmesan. Toss through the dressing, then add the halved eggs and the sliced pickled anchovies. Serve alongside the chicken.
