Ingreadient :

• 1 large chicken smoked chicken, shredded
• 12 slices bacon
• splash of vegetable oil
• 3 slices thick cut bread

To serve

• Selection of winter salad leaves
• 50g grated Parmesan

Dressing

• 1 clove garlic, poached in milk or water for 3 mins and drained
• 2 egg yolks
• 1 tbsp Dijon mustard
• 1 lemon, juice only
• 200ml vegetable oil
• 2 anchovies
• 1 tbsp vinegar of choice
• 50-75g grated Parmesan, to taste

Direction :

1. Preheat the oven to 220°C.
2. Pan fry the bacon in a splash of vegetable oil until crisp drain onto a tray.
3. Char the bread.
4. To make the dressing, blitz the egg yolks and Dijon mustard in a food processor. Add the garlic, lemon juice and anchovies, then slowly drizzle in the oil until thick. Add the bacon fat. If you prefer a thinner dressing, add a splash of water. Finish with the vinegar and Parmesan.
5. Chop up the bread for croutons with the chicken and bacon mix with the lettuce drizzle over dressing, sprinkle over the Parmesan.