SMOKED CHICKEN CAESAR SALAD
SERVES 4-6
You don’t have to smoke the chicken thighs... but there is nothing complicated about smoking chicken thighs or whole chickens on a barbecue or in a fire pit, and it’s a very approachable introduction to smoking for any novice. The crispy cheese element negates the need to use croutons in this salad, but if you’re a traditionalist, fry a few chunks of decent bread or leftover flatbread and throw them in. Crispy cheese is a nice addition to any salad or soup – I especially like it on butternut squash soup. The cheese will keep for a few days in an airtight container.
sunflower oil, for frying
100 g/3½ oz Gubbeen or Parmesan cheese,
very finely grated
8–10 chicken thighs, skin on, smoked
2 Cos lettuce, leaves separated and roughly torn 2 tablespoons lemon oil (see recipe)
1 teaspoon grape must mustard or wholegrain mustard 1 x quantity anchovy dressing (see recipe)
Preheat the oven to 80°C/175°F/GAS Mark ¼.
Secure a sheet of baking (parchment) paper to a baking sheet with a touch of oil. Scatter the cheese over every available space on the sheet – try not to clump the cheese together as it won’t crisp up. Bake until crispy with a hint of colour, about 8–10 minutes. Allow to cool.
Debone the chicken thighs and chop each into 6–8 pieces. If you have opted to smoke the chicken ahead of time, and so chilled it in the refrigerator, fry the thigh meat in a little oil in a non-stick frying pan over a medium–low heat, skin-side down. Once the skin is crispy, around 10–12 minutes, flip and finish cooking. Remove from the heat and let the chicken rest under foil while you prepare the rest of the salad, whether it’s just out of the pan or just finished smoking.
Toss the lettuce with the lemon oil and mustard in a large bowl. Fold in the chicken and toss with the anchovy dressing. Spoon the salad onto a serving platter, crumble the crisp cheese over the top and serve.
FOR THE LEMON OIL MAKES 500 ML
100ml lemon juice 400ml good-quality light olive oil
Mix the juice and oil together in a bottle. Shake well before applying. This will work as a light, stand-alone dressing in addition to lubricating dishes. Store in the refrigerator for up to 1 week.
FOR THE ANCHOVY DRESSING MAKES 120 ML
1 clove garlic
1 x 50g can of the best quality anchovies
you can find, chilled
1½ tablespoons rapeseed oil juice of ½ lemon, plus extra to taste
Grate the garlic into a small bowl or the cup attachment of your hand-held (immersion) blender. Add the chilled anchovies with a little of the oil from the can and blitz until smooth. Emulsify the oil into the anchovies in one gentle, constant, steady stream. If you add it too fast you run the risk of splitting the dressing. Add 2 tablespoons water and the lemon juice and whizz once more on a lower setting just to incorporate. Taste again. Feel free to give it another squeeze of lemon if you like it zesty. When you’re happy with the acidity, decant into an airtight container or squeeze bottle and chill until needed. It will keep for up to 5 days.