Chicken breast (approx. 100 gr per adult portion), juice of half a lemon, tarragon (optional), anchovies (tinned or fresh), 4 eggs, olive oil or cold-pressed linseed oil, 1 cos/romaine lettuce, salt & pepper, seasonal fresh herbs
Cut the chicken breasts into long strips of around two centimetres. Marinate the chicken, for at least one hour (longer if possible), in the juice of half a lemon, a splash of olive oil, chopped tarragon, salt and pepper. When you are happy that the chicken has marinated long enough fry it in olive oil on a medium heat until the chicken strips have turned a caramelised brown. Set to one side.
For the sauce:
Blend one whole egg plus the yoke of an egg with 3-4 fresh (or tinned) anchovies. I have a preference for tinned anchovies but both work well. Season with salt & pepper. Next, dribble either the olive oil or the linseed oil over the mixture whilst continuing to blend. The sauce does not need to emulsify like a mayonnaise. It’s preferable if its runny. Add any fresh seasonal herbs to the sauce – chives, parsley, tarragon, dill, verbena …
For the salad
Wash and cut the Cos salad into ribbon-like strips. Place the salad into a deep bowl and mix the sauce into the salad.. Arrange the fried chicken on top of the bowl. Sprinkle with some grated parmesan cheese (or any cheese you have to hand) over the whole and add two hard boiled eggs cut into quarters.
Enjoy the final result ….