RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS:

• 300g leftover Coles Hot Roast Family BBQ chicken meat, sliced
• 4 curly kale stems, stalks removed, leaves finely sliced
• 180g Smoked bacon, rind removed
• 2 thick slices sourdough bread, crust removed
• 1Tb Cobram Estate Robust Extra Virgin Olive Oil
• 2 cups celeriac, peeled, sliced into matchsticks
• 2 stalks celery, finely sliced
• 1 green pear, core removed, thinly sliced
• 100g parmesan cheese, shaved

DRESSING:

• ½ clove garlic, finely grated
• ½ cup buttermilk
• 2 Tbsp. ZoOSh whole egg mayonnaise
• lemon juice
• finely grated lemon zest
• maple syrup
• 2tsp Dijon mustard
• 1 anchovy fillet, drained, finely chopped

METHOD:

• Heat a non-stick frypan over a medium/high heat. Add the bacon and cook for 2-minutes each side, or until golden and crisp. Remove from the heat and set aside to drain on paper towel to cool. Place the same pan back onto a medium heat with the olive oil. Place the sourdough bread into a small food processor and blitz into crumbs. Place the breadcrumbs into the pan and cook, stirring for 4-5 minutes, or until golden and crisp. Season with a pinch of sea salt and take off the heat and set aside.
• Whisk together all the dressing ingredients until smooth.
• In a large bowl combine the sliced BBQ chicken, celeriac, celery, kale, pear and parmesan cheese. Pour the dressing over the salad and toss well to coat.
• Place the salad into serving bowls and break over pieces of the bacon and scatter on the breadcrumbs.
• Cut celeriac can easily oxidize, so place it into a bowl of cold water with a squeeze of lemon in it once prepared to stop it going brown!