200 – 300g of left over roast chicken
500g of new potatoes
8 small beetroot
6 – 8 salted anchovy fillets torn
1 small handful of tender chives
For the dressing
2 Tsp of Dijon mustard
2 tsp of sugar
½ small garlic clove peeled and bashed
2 tsp of cider vinegar
50ml of sunflower oil
50ml of Olive oil
Salt and freshly ground black pepper
Small garlic clove peeled and bashed
First make the dressing. Place all the ingredients in a jar with a tight fitting lid. Shake vigorously to combine. Taste and adjust the seasoning, sweetness or acidity as required.
Scrub the new potatoes and cut them into bite-sized pieces. Place them in a pan full of salted water and bring to up to the simmer. Cook for 10 – 12 minutes or until tender. Drain and while still warm toss with 2 Tbls of the dressing, season and allow to cool.
Do the same with the beetroot, although they will need to simmer for 20 – 30 minutes or until they are tender when pierced with a knife.
Drain and allow to cool then peel. The skins will slip off quite easily.
Place a medium sized saucepan full of water on the heat. When boiling, add the eggs and cook for 6 – 7 minutes. Drain and allow to cool, then peel and halve.
Choose a large shallow salad bowl or platter. Scatter out the dressed potatoes and beetroot. Place the eggs in and around these then lay the pieces of anchovy fillet and roast chicken in and around the eggs.
Finish the salad with fresh chives, some flakey salt and freshly ground black pepper and a good trickle of the remaining dressing.