Elevate lovely lettuce leaves from standard salads and bring them to life with this delicious dish.
- 2 bunches baby beetroots, trimmed
- 8 slices prosciutto
- 4 (about 800g) chicken breast fillets
- 1 bunch asparagus, trimmed, cut into 5cm lengths
- 1/2 purple oak leaf lettuce, leaves separated
- 1 green witlof, leaves coarsely torn
- 1 purple witlof, leaves coarsely torn
- 1 orange
- 2 tablespoons finely chopped chives
- 1/4 cup (60ml) olive or walnut oil
- 1 tablespoon white wine vinegar
- 2 teaspoons wholegrain mustard
- Preheat oven to 180°C. Wrap each beetroot in foil and place in a roasting pan. Bake in preheated oven for 30 minutes or until tender. Remove from oven and set aside to cool slightly. Use rubber gloves to peel each beetroot and set aside.
- To make dressing, use a zester to remove rind from orange. (Alternatively, use a vegetable peeler to peel rind from orange. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips). Juice orange. Combine zest, 1 tablespoon of orange juice, chives, oil, vinegar and mustard in a jar; shake until well combined. Taste and season with salt and pepper.
- Wrap two slices of prosciutto around each chicken breast. Season with pepper. Heat a frying pan over medium heat. Add chicken and cook for 1-2 minutes each side or until golden. Transfer to oven tray; bake in oven for 8 minutes or until cooked through. Remove and transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thickly slice across the grain.
- Cook the asparagus in a large saucepan of salted boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
- Arrange the oak leaf lettuce, witlof, asparagus and beetroot on serving plates. Top with chicken slices. Drizzle with dressing and serve immediately.