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Charred Broccoli Chicken or Turkey and Cos Salad

Serves 4-6
Prep time:
Cooking time:

Turn leftover chicken or turkey into an easy but substantial Boxing Day lunch. The dressing is also delicious as a dip for crudités.

Ingredients

Method

  • 400 grams broccolini or 1 large head broccoli
  • olive oil
  • sea salt and freshly ground pepper
  • 2 cups shredded cooked chicken or turkey
  • 1 cos lettuce, sliced thinly
  • 1 avocado, sliced
  • 4 eggs, boiled with softish yolks
  • extra anchovies for garnish (optional)
  • Dressing:
  • 1 egg
  • 1 egg yolk
  • 4 anchovies
  • 1 clove garlic, crushed
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • ¼ cup vegetable oil
  • ¼ cup olive oil
View the method

Preheat the oven to 190°C.

If using a head of broccoli, cut into medium-sized pieces. Place the broccoli on a lined baking tray and drizzle each piece with a little olive oil and season with salt and pepper. Roast for about 15 minutes until crisp tender and lightly charred in places. Cool.

Dressing:
Place all the ingredients, except the oils, in a food processor and blend until smooth. With the motor running gradually drizzle in the combined oils until it forms a thick, smooth dressing. Season with pepper and a little salt if needed. 

To assemble: 
Toss the chicken with enough dressing to coat. Add the cos lettuce and broccoli and gently toss again. 

Transfer to a large serving platter. Halve the boiled eggs and nestle into the salad along with the sliced avocado and anchovies if using. Top with a grind of pepper. Serve the remaining dressing separately.

 

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