4 tablespoons olive oil, plus extra for drizzling
400 g/14 oz skinless chicken breast fillets
200 g/7 oz lamb's lettuce
1 small black truffle, thinly shaved
salt and pepper
1 tablespoon anchovy paste
olive oil, for drizzling
juice of 1 lemon, strained


1.Heat the olive oil in a frying pan. Add the chicken and cook ouer a medium heat, turning occasionally, for 15 minutes until golden brown all over. Remove from the pan and cut into thin strips
2.Make a bed of lamb's lettuce on a serving platter. Drizzle with olive oil season with salt and pepper and toss gently.
3. Place the chicken strips on the lettuce and sprinkle with the truffle shavíngs. For the dressing, place the anchovy paste in a bowl, mash with a fork and gradually drizzle olive oil in to make a smooth paste.
4.Stir in the lemon juice. Drizzle the dressing over the chicken and truffles and serve without tossing.

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