(Serves 2-3)
Main Ingredients:
- 250g poached chicken
- 2 cups cos lettuce, roughly chopped
- 1 cup peas, cooked and plunged into cold water
- 1/2 cup snap peas, roughly chopped on diagonal
- 1/2 cup radishes, finely sliced
- 1/3 cup green olives, pitted
- 1/3 cup grated parmigiano reggiano
Pistachio Pine Nut Pangrattato:
- 1.5 cups of torn stale sourdough bread
- 1/4 cup pine nuts
- 1/3 cup pistachios
- 1 clove garlic, crushed
- 1/2 tsp dried oregano
- Pinch Salt
- Pepper
- 1 tbsp extra virgin olive oil
Green Goddess Buttermilk Dressing:
- 1 clove garlic, crushed
- 1/2 cup parsley
- 1/2 cup dill
- 1 tsp grainy mustard
- 1/2 avocado, seed removed
- 3 anchovy fillets
- 1 tbsp honey
- Juice of half a lemon
- 1 tbsp white wine vinegar
- 1/2 cup @pepesaya buttermilk
- Pinch salt
- Pepper
Method:
- Make the pistachio pine nut pangrattato - Preheat the oven to 180 degrees celsius and line a baking tray with greaseproof paper. Add the bread to a food processor and pulse briefly until you form breadcrumbs. Transfer onto the lined tray. Repeat this step by adding the pine nuts and pistachios to the food processor, adding the crushed nuts to the breadcrumbs. Season the breadcrumb mixture with crushed garlic, salt, pepper, dried oregano and olive oil before tossing well. Spread out evenly over the base of the tray and bake for approximately 7-10 minutes until golden and crunchy, ensuring you toss halfway. Set aside to cool.
- Make the green goddess buttermilk dressing - Place all ingredients into a food processor and blend on high until smooth and creamy.
- Assemble the salad - Add poached chicken, cos, peas, snap peas, radishes, green olives and grated parmigiano reggiano to a large mixing bowl. Pour at least half of the dressing over the salad and toss well. Serve onto a large platter, topping with the pistachio pine nut pangrattato and an extra grating of parmigiano reggiano
Recipe by Brooke Kelly