Try our chef's wonderful, home-made smoked chicken Caesar salad, with a lemon, olive oil and tarragon marinade.
5 chicken breast; 25g Salt; 3 tsp maple syrup; squeeze of lemon; 3 tsp of extra virgin olive oil; 1 tsp of dried tarragon (or 20g fresh tarragon)
Place the salt, maple syrup, squeeze of lemon, olive oil and tarragon together in a dish to marinade chicken breasts for 5 hours.
Prepare the smoker – use an old metal tray or large metal dish. You will need 50g of beech chippings, 50g of oak chippings and 50g of ash chippings. Mix all chippings together and place a cooling rack above, place chicken on cooling rack, seal with tin foil and leave to smoke on a low light for 15-20 minutes. You will need open all windows and doors! Take out and cook in the oven on 180 degrees C until done.
100g quality mayonnaise; 2 cloves of garlic; 6 anchovies; 20g grated parmesan; 1 tsp Dijon mustard; 1 tsp white wine vinegar – blitz in a blender until smooth.
To prepare serve your salad you will need – one smoked chicken breast; one baby gem lettuce; handful of parmesan shavings; croutons; anchovies (optional).
Use a few outside lettuce leaves to decorate the plate. Slice lettuce and add to a bowl, add croutons, parmesan, Caesar dressing and anchovies (optional) – toss lightly. Arrange on top of the lettuce. Slice cold or warm smoked cooked chicken over the salad and ready to serve.