Bitter greens with warm roast chicken and bagna cauda

Name: Bitter greens with warm roast chicken and bagna cauda
Cook time: 30 min
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

Jill Dupleix

October 19, 2011

Bitter greens with chicken, egg and spicy bagna cauda dressing.Marina Oliphant

Time:< 30 mins

Warm roast chicken and hard-boiled eggs are tucked into lightly bitter greens wilting under a "hot bath" of garlicky, anchovy-based bagna cauda, in the sort of winter salad that demands a glass of red wine.

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.