Salad of chicken, anchovies, jersey royals, asparagus, dill and chives

Salad of chicken, anchovies, jersey royals, asparagus, dill and chives

Spring and Summer

This late spring salad is full of new season asparagus, tender chicken and waxy new potatoes. A few anchovies bring a quiet depth and savouriness that works beautifully with the greens. Dill and chives, two of my favourite soft herbs, lift everything and give the whole thing a fresh, bright edge. It’s the sort of dish that sits somewhere between a salad and a proper meal, and one I often make when the days start to warm.

Serves 3 - 4

Ingredients

  • 4 free range chicken thighs, skin on
  • 2 tbsp olive oil
  • 2 slices lemon
  • 1/2 red onion, thinly sliced
  • 1 tsp fresh thyme leaves
  • Large pinch chilli flakes
  • Sea salt and freshly ground black pepper
  • 750g jersey royal potatoes, scrubbed and cut into bite size chunks
  • 12 asparagus spears, trimmed and cut into 3cm pieces
  • 12 anchovy fillets in oil, roughly chopped
  • Small bunch fresh chives, chopped
  • Small bunch fresh dill, chopped

For the dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp cider vinegar
  • 1/2 tsp sugar
  • 1 tsp dijon mustard

Method

Preheat the oven to 200C, 180C fan. Put the chicken thighs skin side up in a small roasting tin and drizzle with the olive oil. Tuck the lemon slices underneath along with the sliced onion, then scatter over the thyme and chilli flakes. Season well with salt and pepper and roast for about 45 minutes until the skin is crisp and the meat is cooked through. Set aside to cool a little.

Cook the potatoes in a pan of well salted water for about 15 minutes until just tender. Add the asparagus for the last 2 to 3 minutes of cooking, then drain and leave to cool slightly.

Pull the chicken from the bones in generous pieces. Tear up the crispy skin and add that too. Tip everything into a large bowl along with the potatoes, asparagus, anchovies, herbs and all the roasting juices, including the onions.

Mix the dressing ingredients together in a small bowl, then spoon over the salad while everything is still a little warm. Turn gently to coat and serve, or pack up and take with you.

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