SUMMER SALAD BY WOJTEK VAN PORTEK
this months recipe is shared from a wonderful customer of mine, who i had the pleasure to meet in person when he stopped by my studio to collect an artwork. wojteks warm and welcoming personality had me intrigued, so i followed up and we connected online. from there i discovered wojtek’s passion for cooking, sharing his beautiful creations over on the instagram account wojtek’s bistro. after purchasing a set of the mismatch servers, i wondered if wojtek would be interested in sharing a recipe that would be perfect to put the servers to work, and here we have a simple and delicious summer salad!
INGREDIENTS
3 gem lettuce heads (or romaine lettuce as an alternative)
One roasted/grilled chicken breast (optional)
A handful of cherry tomatoes
A handful of good quality olives (Halkidiki work well)
A handful of croutons
2 eggs
8 anchovies
Grated Comte or Parmigiano cheese to garnish
SALAD DRESSING
blitz together until creamy
1 tsp mustard
1 tsp lemon juice
4 tsp mayonnaise
2 anchovies
1 tsp rice wine vinegar
Salt, pepper
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Run the lettuce under cold water and keep in the fridge for about 30 mins - this will help to keep it crisp and tender when ready to be served.
Meanwhile, halve the tomatoes; drain and halve the olives. For the eggs, four to five minutes is a good boiling time for a jammy yolk, then place them immediately in icy cold water to prevent them from cooking further.
If adding chicken, shred the meat into a nice chunks.
Once the salad is cold and crunchy, cut off the bottom quarter and discard. Separate the leaves and place them on a platter. Add the halved olives and cherry tomatoes, followed by the croutons and the anchovies.
Quarter the eggs and place them across the platter along with the chicken, drizzle generously with the
dressing and garnish with the grated cheese. Serve immediately. Bon appetit!
