International Chef's Day | Sibaya

Ingredients

Salad

• Lettuce 45g
• Parmesan cheese 30g
• Panko crumbs 45g
• Bacon 30g
• Egg 1
• Chicken breast fillet 30g
• White bread 1 slice
• Garlic crushed 10g
• Salted butter 15g
• Thyme 3g
• Anchovy fillet 20g
• Salt 5g
• Pepper 5g
• 1g Sesame Seeds
• 45g Flour

DRESSING

• 1 Egg
• Oil 200g
• Honey 5g
• Parmesan cheese 15g
• Worcestershire 2g
• Garlic crushed 2g
• Lemon juice 10g
• Salt 2g
• Pepper 2g
• Dijon mustard 20g

Method

1. In a bowl wash the mixed lettuce and set aside to dry, in a sauce pot boil and egg in cold water and bring to the boil and leave in the water aside for 5 mins remove from the hot water and place in ice bath for 5 mins and peel and set aside.
2. Place the bacon on the open flame grill and cook for 2 mins each side for a smokey undertone.
3. Take bread and deep fry for 1 minute in hot oil till crispy and set on kitchen towel to remove excess oil.
4. Slice the chicken strips and season with garlic and thyme coat with flour, egg and panko crumbs fry for 5 mins in hot oil till light golden brown.
5. Grate the parmesan cheese and lightly place in a round cutter on wax paper and bake for 2 mins at 180C set out to cool in the kitchen counter.

DRESSING

1. In a blender add oil, egg, honey garlic, lemon juice, Dijon mustard, parmesan cheese, honey and Worcestershire sauce. Blend for 2 minutes till emulsified and pour into a sauce bowl.
2. Plate the lettuce, eggs, bacon croutons, chicken strips and dressing on the side finishing with the parmesan crisp and shavings.