A healthy dish inspired by a love of chicken wings …
Winter salad leaves come into their own at this time of year: radicchio, little gem, frisée, endive, even a handful of rocket, are all a bit more robust and more filling than a summer butterhead. I will serve a salad with almost anything, whatever the season. A creamy dish is always better with something sharp and crunchy alongside it, like this pickle-dressed salad with hot sauce breadcrumbs to cut through the richness.
Ingredients
200g gherkins
1 tsp sugar or honey
6 tbsp extra virgin olive oil
Small handful parsley or chives
2-3 slices of stale bread (sourdough works well)
1-2 tbsp of Frank’s Hot Sauce (or any hot sauce you like)
1 cucumber
2 celery sticks
Seasonal salad leaves of your choice
A pinch flaky salt
Shredded chicken (optional)
Method
1. Tear the stale bread into rough chunks and blitz in a food processor until you have coarse crumbs – not too fine, you want plenty of texture. Warm the olive oil in a wide frying pan over medium heat, then add the crumbs and stir to coat. Cook for about four minutes until pale golden, then add the hot sauce and toss to combine. Continue cooking for another minute, stirring often until the crumbs are evenly coated and crisp. Season with flaky salt and spread on a plate to cool, where they will continue to crisp.
2. Tip the gherkins into a blender with half of their pickling liquid, sugar or honey, extra virgin olive oil and herbs, then blitz until creamy. Season well with black pepper and, if using, add the shredded chicken.
3. Slice the cucumber and celery into thin half-moons to add to a large bowl with your chosen salad leaves. Spoon over a few tablespoons of the dressing and toss well to coat. Transfer to plates and finish with a generous scattering of the hot sauce breadcrumbs.