Ingredients
- 1 cup (250mL) Black River - 3 Year Aged Cheddar, 2-inch julienne ¼ inch thick
- 1 cups mL Boston Bib lettuce
- 2 head (500) mixed greens
- 1 cup (250mL) English cucumber, ¼ inch pieces
- 1 cup (250mL) cherry tomatoes, halved
- ¼ cup (60mL) green onions
- 4 hard boiled eggs, quartered
- 1 ½ lb (0.7Kg) half chicken
- ¼ cup (60mL) butter, softened
- 3 garlic cloves
- 1 tbsp (15mL) thyme
- ¼ tsp (1mL) sea salt
- ¼ tsp (1mL) black pepper
- 2 ½ cups (625mL) ripe avocado, chopped
- ¼ cup (60mL) sour cream
- 2 whole canned anchovies
- 2 tbsp (30mL) olive oil
- 2 tbsp (30mL) fresh parsley, chopped
- 1 tbsp (15mL) chives, chopped
- 2 tbsp (30mL) fresh lemon juice
- ¼ cup (60mL) water
- 1 cup (250mL) double smoked bacon, ¼-inch (.6 cm) thick strips
- 1 tbsp (15mL) capers, drained
- ⅓ cup (80mL) toasted walnuts
- ½ tsp (5mL) cumin seed
- ⅓ cup (80mL) sugar
- 1 tbsp (15mL) water
Directions
- In a small food processor puree 3/4 cup (180 mL) of avocado, sour cream, anchovies, olive oil, parsley, chives, lemon juice, ¼ cup (60 mL) water and 2 garlic cloves until smooth. Season with salt and pepper to taste and set aside.
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper and spread out walnuts on the tray, roast for 10 minutes. Remove from oven and set aside.
- In a small pan on medium heat and toast cumin seeds until fragrant, 2 minutes. Stir in sugar. Allow sugar to caramelize, 4 minutes. Brush the inside edge with water to help prevent the sugar from burning. Remove from heat and stir in toasted walnuts. Transfer candied walnuts to a piece of parchment paper to cool.
- In a small bowl stir together butter, 1 tsp. (5 mL) minced garlic, thyme and ¼ tsp. (.25 mL) each salt and pepper. Rub herb butter over chicken. Transfer chicken to a roasting pan and cook for 45 minutes, basting every 15 minutes.
- In a medium fry pan over medium heat, cook bacon for 6 minutes or until browned. Stir in capers and cook for 2 minutes. Remove from pan and strain from fat. Set aside.
- To serve salad family style; place lettuce greens onto a serving platter. Arrange ingredients on top. Garnish with green onions. Serve with dressing.
- Individual portions: Divide lettuce greens and ingredients onto four serving plates. Garnish with green onions. Serve with dressing.
- Plan ahead. All components can be made the day before.
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