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• A classic salad with an egg yolk dressing, this must be made using cos lettuce.

Serves Four

Ingredients:

• 1 garlic clove crushed, 60-75 ml olive oil, 75gm stale white bread cut into cubes, 1 cos lettuce, 8 anchovies chopped and 40gm shavings of Parmesan cheese.
• For the dressing: 2 egg yolks, 2.5 ml French mustard, 50 ml olive oil, 50 ml sunflower oil, 15 ml white wine vinegar and a pinch of salt.

Cooking Method:

• Place the garlic in the oil and set aside for about 30 minutes for the garlic flavor to infuse into the oil.
• To make the dressing, place the egg yolks, French mustard, olive oil, sunflower oil, vinegar and salt in a screw-top jar and shake well.
• To make the croutons, strain the garlic oil into a frying pan and discard the garlic. When hot, fry the bread until golden and then drain on kitchen paper.
• Arrange the lettuce leaves in a salad bowl. Pour over the dressing and gently fold in he anchovies and croutons. Scatter with Parmesan shavings.

Serves Four

Ingredients:

• A selection of fresh and salad leaves, 4 spring onions finely sliced, 15 ml roughly chopped flat leaf parsley, 115 gm unsmoked streaky bacon copped, 450 gm chicken livers, seasoned plain flour for dusting, 15 ml sunflower oil, 25 gm butter or margarine, salt and freshly ground black pepper.
• For the dressing – 100 ml sunflower oil, 30-45 ml lemon juice, 5 ml French mustard, 1 small garlic clove, crushed salt and freshly ground black pepper.

Cooking Method:

• To make the dressing, place the oil, lemon juice, mustard, garlic and seasoning in a screw-top jar and shake vigorously to mix.
• Place the salad leaves in a large bowl with the spring onions and parsley. Pour over the dressing, toss briefly and then arrange on four individual serving plates.



• Dry-fry the bacon in a frying pan until it becomes golden brown. Transfer to a plate using a slotted spoon and keep warm.
• Trim the chicken livers, pat dry on kitchen paper and then dust them thoroughly with the seasoned flour.
• Heat the oil and butter in a frying pan and fry the livers over a fairly high heat for about 8 minutes, turning occasionally until cooked to your preference, either cooked through or slightly pink inside.
• Arrange the chicken livers on the salad leaves and scatter the crisp bacon pieces over the top.

Serves Four

Ingredients:

• 4 small brioches, Olive oil for glazing, 20 ml lemon juice, sprigs of parsley to garnish.
• For the mushroom filling- 25g butter, 2 shallots, 1 garlic clove crushed, 175-225 gm assorted wild mushrooms. 45 ml white wine, 45 ml double cream, 5 ml chopped fresh basil and 5 ml chopped fresh parsley, salt and freshly ground black pepper.

Cooking Method:

• Preheat the over to 180º C. Using a serrated or grapefruit knife, cut a circle out of the top of each brioche and reserve. Scoop out the bread inside to make a small cavity.
• Place the brioches and the tops on a baking sheet and brush inside and out with olive oil. Bake for 7-10 minutes until golden and crisp. Squeeze 5 ml of lemon juice inside each brioche.



• To make the filling, melt the butter in a frying pan and fry the shallots and garlic for 2-3 minutes until softened.
• Add the mushrooms and cook gently for about 4-5 minutes, stirring.
• When the juices begin to run, reduce the heat and continue cooking for about 3-4 minutes, stirring occasionally, until the pan is fairly dry.
• Stir in the wine. Cook for a few more minutes and then stir in the cream, basil, parsley and seasoning to taste.
• Pile the mushroom mixture into the brioche shells and return to the oven and reheat for about 5-6 minutes. Serve as a starter, garnished with a sprig of parsley.

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• Carbs in each serving of this dish: The count is not provided
• Level of difficulty of this dish: Easy
• The Ingredients needed for a delicious chicken taco salad are given below:
• Chicken breast 4 in number – boiled, then minced with fork
• Olive Oil
• Cumin
• Chili Powder

Directions to Prepare:
Pour about 2 tablespoons of olive oil in a skillet. The heat should be medium or high. Sautee ¼ of the onions. Now, add the shredded chicken, cumin and the chili powder and Rotel. Heat it gently for 20 minutes and stir it occasionally. Shred the lettuce and place it in a bowl. Place a heaping on top of the lettuce and cover with cheese, olives, sour cream, the remaining onions, when the chicken mixture is ready. Combine all the salsa ingredients in the blender. After blending it, add it to the salad, this will be used as dressing.