
Michael Van de Elzen & Grove Garlic Flavoured Avocado Oil ~ Salad to Go (serves 6)
Ingredients
1 Iceberg lettuce, shredded
2 baby Cos lettuces, quartered
100g Fresh parmesan, shaved
8 Slices thick wholemeal bread
2 Tbspn Grove Garlic Avocado Oil
500g Chicken thigh
½ Tsp salt
2 Egg yolks
Juice of 1 lemon
Pinch salt
Pinch sugar
1 Tbsp Dijon mustard
1/2 cup grated parmesan
1 Tbsp Worcestershire sauce
¾ cup Grove Garlic Avocado Oil
Method
Preheat the oven to 180*C.
Put the chicken thighs in a large frying pan and cover with water. Add the salt. Bring to the boil then reduce heat and poach for about 8-10 minutes or until tender and juices run clear. Drain and set aside.
Toast the slices of wholemeal bread then cut into small cubes. Toss in a little avocado oil then bake in the hot oven for about 5 minutes until crisp.
Wash the iceberg and the Cos lettuce and drain.
To Serve
Lightly dress the leaves with the garlic mayo. Slice the chicken breasts and begin to layer the leaves with the chicken and the shaved fresh parmesan in 3 large clean jars with lids. Pour the remainder of the garlic mayo evenly into the jars. Keep the croutons separate to keep them crisp until time to serve.





