2 egg yolks
20g English mustard
2 anchovy fillets
3 finely chopped garlic cloves
8 turns of milled black pepper + 4g salt
30g white wine vinegar + little lemon juice
30g micro-planed parmesan
400ml vegetable oil
2 x Gem lettuce: whole leaves
1 X whole Cos lettuce cut in half and broken into leaves
20g Parmesan: micro-planed over the finished dish. Leave extra strips Parmesan strips
Anchovy fillets (you may or may not want to add )
The sour dough crisp croutons
PEANUT SAUCE MARINADE FOR THE CHICKEN
200g of peanut butter
50g light soya sauce
50g Tahini paste
50g rice vinegar or white
20g sesame oil
50g mirin (optional)
Whisk the above so that it emulsifies or blend well till smooth.
Blend in a Magi Mix machine the mustard, salt, pepper, vinegar, garlic, anchovies and egg yolk. Mix for 3-4 mins till emulsified, then slowly add the oil. (You may need to add a little water, if it gets too thick) Then add a little lemon juice and parmesan at the end.
SOURDOUGH BREAD CRISP
4 slices of sour dough cut into 1cm cubes and splash with olive oil. Add a few thyme sprigs and a generous sprinkling of Maldon sat before placing onto a tray in the oven at 180c until they are golden brown for approx 5 mins.