Chicken Dill And Potato Salad With Anchovy Dressing And Rye Bread Croutons Recipes

CHICKEN, DILL AND POTATO SALAD WITH ANCHOVY DRESSING AND RYE BREAD CROUTONS

Steps:

• Heat the oven to 200°C/ 180°C fan/gas 6. Cook the new potatoes in a large pan of salted boiling water for 15-20 minutes until tender. Drain and set aside.
• Meanwhile, put the bread on a baking sheet and cook for 15 minutes until crisp, turning after 10 minutes.
• Put most of the dill, the anchovies, olive oil, vinegar and garlic in a mini food processor with 2 tbsp water and whizz to a fine purée.
• Halve the still-warm potatoes, then put in a large mixing bowl with the watercress, radicchio and torn chicken. Drizzle over the dressing, then stir well to combine. Add the rye bread croutons, then gently stir in with the rest of the chopped dill to serve.

POTATO SALAD WITH CAPERS AND ANCHOVIES

Steps:

• Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
• While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
• When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
• Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.

POTATO AND ANCHOVY SALAD

Steps:

• Put potatoes in a large saucepan, and cover generously with cold water. Add salt, and bring to a boil. Simmer until tender when pierced with a knife, about 20 minutes. Drain, and leave to cool.
• In a large bowl, whisk together the yolk of the hard-boiled egg and vinegar until smooth. Whisk in the sour cream and oil.
• Finely chop egg white, finely chop anchovies and finely slice 4 scallions. Whisk all into egg yolk mixture.
• Quarter potatoes; add to bowl of dressing. Fold to mix. Transfer to serving dish. Finely chop 2 remaining scallions, and scatter on top. Season with salt and pepper, and serve.