Chicory salad with anchovy dressing

Alright,

Sauce

I used 1 anchovy fillet as my family prefers it less fishy.

Whisk salt, garlic, anchovy fillets, some of their oil and some olive oil to make it easier.

When the anchovy has melted or broken down.

Add all the ingredients of the sauce.

Dijon, Mayo, Worchestire, lemon juice from one lemon, more olive oil.

Mix and taste, then adjust salt and pepper, if you want it runnier add more olive oil

If you want it leaner, add more lemon juice or water drops.

Salad.

The key here is the items you pick must be strong.

So Radicchio is strong, frisee is strong.

Since a US head size is huge while a Euro one is small. I suggest weighing like the recipe says.

Croutons and Parmesan.

If you add these, it will have more of a Caesar's salad.

I switched the Croutons with chicken breast.

I used the "tenders" which are juicier. Simply cut to bite size, season freely and fry for a minute in a non stick.

I also used corn, since we have fresh corn here. Simply throw it in the frying pan after you remove the chicken for 30 seconds.

Let the chicken and corn cool a little and add it.

P.S.

Side note.

This is how to remove the tendon in chicken tenders.

Simply press on the thick tendon that is protruding from the chicken.

Use a paper towel or rag to press hard.

Then run the back of the knife against the meat.

You can go back and forth till you get it .

This will give you a nice piece of chicken breast tender.

Bon appetit