Salad of Asparagus Spears and smoked chicken breasts


Author of Michael Olivier a restaurateur remembers, and his excellent food and wine website, offers us his recipe for his Salad of Asparagus Spears and smoked chicken breasts.

You’ll need

200g asparagus
4 smoked chicken breasts – thinly sliced at an angle
1 large ripe red pepper – cut into julienne strips
1 large mild red or green chilli – cut into slices, and seeds removed
6 anchovy fillets
juice of 1 lemon [use 2 if not juicy]
60ml olive oil
3 sprigs of thyme leaves pulled from stalks
rocket leaves for service
few sprigs of mint


Cut the tough bottom ends off the asparagus spears. Slice the spears very thinly at an angle and toss into a bowl with cold water and ice.

Cut the chili in half lengthways, remove the seeds and slice into wafer-thin slices. Crush the anchovies in a pestle and mortar with the thyme leaves until you have a fine paste. Then add the lemon juice and olive oil. Pound together well.

Remove the asparagus from the iced water and pat dry on kitchen paper. Place the rocket leaves, dressed with some salad dressing onto a large plate, place the asparagus spears on top, add the sliced chicken, red pepper, the chili slices, and torn mint leaves. Sprinkle the dressing over the top and serve.

Serves 4

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