I got this recipe from Kevin Dundon down at the Dunbrody Cookery School. I always wondered what went into it, so I asked and I received. Once you’ve tried making this, it’s so easy it’s almost a shame to revert to the bottle form.
I fried off some sliced chicken for a 4 minutes, added in some chopped bacon and sliced onion and fried for a further 3 minutes. Before they are browned add some fajita mix, it gives it a really nice smoky flavour. Cook for another few minutes until the flavours have married. Add the dressing to some gem lettuce leaves, you can work it through with clean hands, no need to go overboard on the dressing a light coating works best. Sprinkle over the other ingredients and mix through. Serve with some grated parmesan and some croutons if you have them handy.
1 teaspoon of capers
Juice of ½ lemon
1 egg yolk
75ml of olive oil
1 teaspoon of mustard
A few drops of Worchester sauce
- Mash the capers and the anchovies in a bowl until relatively smooth.
- Add in the egg, mustard and Worchester sauce and whisk.
- Slowly add the olive oil, while whisking constantly. Don’t panic if it looks too gloopy, the lemon juice will change the consistency.
- Add in the lemon juice and whisk.