Chicken-and-biltong Caesar salad with bokkom dressing

Prep time
45min
Cook time
40min
Serves
2

Celebrate our South African heritage with this tasty salad.

Ingredients:

Chicken wings:
  • 3 Tbsp (45ml) olive oil
  • 2 Tbsp (30ml) lemon juice
  • 1/2 Tbsp (7.5ml) lemon zest
  • 2 garlic cloves, minced
  • 1 tsp (5ml) salt
  • pepper
  • 8 chicken wings
  • 2 Tbsp (30ml) corn starch
  • ¼ cup (60ml) parmesan, finely grated
Bokkom dressing:
  • ¼ cup (60ml) olive oil
  • 35ml lemon juice
  • 1/2 Tbsp (7.5ml) Dijon mustard
  • 1 garlic clove, minced
  • 1 Tbsp (15ml) bokkoms, chopped
  • pinch paprika
  • pinch pepper
Salad ingredients:
  • 2 baby cos lettuce leaves trimmed and washed
  • 2 eggs, boiled and halved
  • 4 baby cucumbers, sliced into ribbons
Croutons:
  • 80g biltong slices
  • parmesan shavings

Method:

Chicken wings:
  • Preheat the oven to 180°C.
  • Mix the olive oil, lemon juice, zest, garlic, salt and pepper. Toss the chicken wings through the mixture.
  • Spread the chicken wings out and evenly sprinkle them with cornstarch.
  • Toss the chicken wings in the dressing once again.
  • Lay them out on a baking tray lined with baking paper.
  • Sprinkle the cheese over the wings and bake for approximately 30 minutes, or until the wings are cooked through and golden.
Bokkom dressing:
  • Blend all the ingredients together until smooth.
  • Season to taste.
To assemble:
  • Divide the lettuce between two bowls.
  • Place four chicken wings in each bowl.
  • Top with the boiled eggs, cucumber ribbons and croutons.
  • Drizzle with the dressing and sprinkle with the biltong slices and parmesan shavings. Serve.