I love this salad – the combination of soft, juicy chicken, crisp leaves and anchovy croutons is so delicious. We serve it on the terrace at my restaurant and, when the sun is shining, it is the biggest seller by a country mile. But, first, an unusual frittata, which is essentially a risotto base with asparagus: it’s not difficult to make and is perfect for lunch, and even better as part of a picnic.Insalata di pollo (poached chicken salad with anchovy croutons; pictured top)A good salad is one of the simplest things to make, but as I always tell my chefs, it’s also one of the hardest, because it takes care and attention. All the elements have to be just right: the salad leaves and vegetables have to be really fresh, dry and crisp – a salad spinner is one of the greatest inventions, because it takes away all the moisture but keeps the salad crisp. The dressing is a lovely combination of sweet and tangy and goes so well with a fine grating of parmesan on top. Lovely as a main course for a lazy lunch.Prep 15 min
Cook 45 min
Serves 42 x 180g boneless, skin-on chicken breasts1 leek, washed and cut into 5cm pieces2 carrots, peeled and cut into 5cm pieces2 celery sticks, cut into 5cm pieces1 bunch each thyme and parsley stalks, tied togetherSea salt and black pepperGrated parmesan, to serveFor the anchovy croutons1 garlic clove
