This is a very indulgent Friday night dinner for friends. A little bit of work (not to mention the work required afterwards to cancel out the calories), but finger licking good.
Cabbage is having a bit of a moment right now, and I feel as if I’ve been waiting for it all along. This Asian Cabbage Salad with peanut dressing is light and bright, filling, and has been adding a burst of life to my lunch routine.
I love Caesar salad but have a love-hate relationship with eggs, so I make mine without. There is enough egg in the mayonnaise, so no need to add more according to me! Do yourself a favour and make your own mayonnaise. It’s so quick and simple, you will never buy the (genetically modified, yes, you read right) stuff they call mayonnaise from the shop again! I use a sous vide for the first cook of the chicken but poaching it in liquid is just as good and ensures that the chicken doesn’t dry out before baking it in the oven.
