Ingredients
| CHICKEN | |
| 600g new potatoes | |
| 1 tablespoon white wine vinegar | |
| 1 tablespoon extra virgin olive oil | |
| 1 bunch radishes, cut into small wedges | |
| 1 roasted chicken (rotisserie or pre-poached, roughly torn) | |
| TARRAGON BREAD SALSA | |
| 1 cup day-old bread, torn into small pieces | |
| 1-2 tablespoons white wine vinegar | |
| 1⁄2 cup tarragon leaves, finely chopped | |
| 3 anchovy fillets, finely chopped | |
| 2 tablespoons capers, finely chopped | |
| 1⁄4-1⁄3 cup extra virgin olive oil | |
| yolks of 2 hard-boiled eggs |
Instructions
| 1. | CHICKEN |
| 2. | Boil the potatoes in salted water until just tender. |
| 3. | Drain and sprinkle with the vinegar and extra virgin olive oil and allow to cool down to room temperature. |
| 4. | Combine with the radishes, cucumber and chicken and then dress with the salsa to serve. |
| 5. | TARRAGON BREAD SALSA |
| 6. | Sprinkle the bread with water and leave to soften for 15 minutes. |
| 7. | Squeeze out the water, roughly chop the bread, put into a bowl and sprinkle with half the vinegar. |
| 8. | Add the tarragon, anchovy and capers. |
| 9. | Add 1⁄4 cup olive oil and add extra vinegar and oil if necessary to keep the salsa loose in consistency. |
| 10. | Crumble the egg yolks into the mix and fold them through. |
| 11. | Adjust the seasoning to taste. |
Recipes & food styling Ginny Grant / Photography & styling Greta van der Star
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