Serves 4
For the chicken
·
1½ tbsp lemon juice
·
1 tbsp olive oil
·
2 tsp fresh thyme leaves, plus a few sprigs
·
1 garlic clove, bashed to bruise
·
4 organic/free-range skinless boneless chicken breast fillets ,
about 140g/5oz each
For the croutons
·
4 oz Baguette
·
2 tbsp olive oil
For the
dressing-and-salad
·
1 garlic clove, finely chopped
·
1 tsp Dijon mustard
·
½ tsp Worcestershire sauce
·
1 tbsp lemon juice, plus extra for squeezing
·
good pinch chilli flakes
·
4 anchovy fillets, finely chopped
·
3 tbsp good-quality mayonnaise
·
4 tbsp fat-free yogurt
·
1 head romaine or Cos lettuce, leaves separated, washed and
dried
·
1 bag lolo roso lettuce
·
1 oz piece Parmesan, shaved with a potato peeler
Method
1.
juice, oil, thyme and garlic
in a shallow dish. Add the chicken and turn it over in the marinade to coat
well. Season with freshly ground pepper and leave for up to 2 hrs.
2.
Heat the oven to 200C/fan
180C/gas 6. Slice, then cut the bread into big, rough cubes for the croutons.
Spread them in a single layer on a baking sheet, then brush all over with the 2
tbsp oil. Bake for about 10 mins until golden and crisp.
3.
Meanwhile, put the garlic
into a mini blender with the mustard, Worcestershire sauce, lemon juice, chilli
and anchovies. Blend until smooth, add the mayonnaise and yogurt, then blend
again - it should be the consistency of double cream. Adjust the taste with
lemon juice and pepper. If necessary, thin with a couple of tsps of cold water
to get the consistency right so it will coat the leaves.
4.
Heat a griddle pan until very
hot. Lay the chicken on the griddle, on the side that had the skin on. Cook for
15-16 mins, turning once or twice, until cooked through. Remove, then let the
meat sit for 5 mins before slicing.
5.
Keep any small inner lettuce
leaves whole, tear the larger outer leaves into 2-3 pieces, then put them all
into a large bowl with the rocket or watercress. Pour just under half the
dressing over the leaves and carefully toss to coat - it's gentler to use your
hands. Either assemble in the bowl, or pile the leaves onto individual plates,
tucking in the croutons, chicken and Parmesan. Drizzle the rest of the dressing
over and around, then finish with an extra squeeze of lemon.