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Ingredients
- 1 chicken, roasted
- 4 hard-boiled eggs, still warm
- 4 tbsp extra virgin olive oil
- 2 garlic cloves, grated or minced
- 6 anchovy fillets
- 2 tbsp finely chopped parsley,
- plus 1 tbsp picked leaves
- 1 tsp grated lemon zest
- 1 tbsp lemon juice
- Sea salt and pepper
- 20 radicchio leaves, torn into
- small pieces
- Good handful of frisee leaves
- 2 tbsp walnut kernels
Method
Method
Heat the oven to 160C. Loosely cover the chicken with foil and bake for 15 minutes to knock the fridge-chill off it. Cut the chicken into bite-sized pieces.
Peel the eggs and cut in halves or quarters. To make the bagna cauda dressing, heat the olive oil, garlic and anchovy fillets over low heat, breaking up the anchovy fillets with a wooden spoon until they dissolve (the oil should just flutter, not sizzle). Remove from the heat and add the chopped parsley, lemon zest, lemon juice, salt and pepper, stirring well.
Place the radicchio and frisee in a bowl and pour on half the hot dressing, tossing well. Arrange on warm plates, tuck in the chicken and egg and spoon over the remaining dressing. Scatter with parsley and walnuts.
