- 4 free range eggs
- 150g (5oz) sourdough bread, torn into chunks
- 2tbsp olive oil, or leftover chicken fat
- 4 little gem lettuces, torn
- 15g (1/2oz) bunch chives, chopped into thirds
- ½ roast chicken (we used the breasts), around 350-400g (12-14oz), sliced
- for the dressing
- 2tbsp Dijon mustard
- 2tbsp white wine vinegar
- 1tsp caster sugar
- 5tbsp light olive oil
- 2tbsp finely chopped tarragon
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Toss the bread in the oil or chicken fat, season and place in a roasting tray for 8-10 minutes until dark golden and crisp, but still chewy on the inside. Place the eggs in a pan with cold water, bring to a simmer and cook for 4-5 minutes for medium to hard boiled. Drain, cool under running water and shell. This will be easier if your eggs aren’t too fresh.
Toss the little gems together with the chives and the chicken. Make the dressing by whisking the mustard, vinegar and sugar together with a generous pinch of sea salt. When well combined, drizzle the oil in slowly, whisking all the time until you have a thick emulsion. Stir the tarragon through and check the seasoning.
When the croutons are cooked, toss them through the salad, then slice the eggs into quarters and add those. Drizzle with the dressing and serve. You can cook the croutons and eggs in advance, and make up the dressing, but leave assembling the salad to the last minute.