Chicken with Verjuice Aioli, Iceberg Lettuce, Eggs, Capers and Olives

Chicken with Verjuice Aioli, Iceberg Lettuce, Eggs, Capers and Olives

The renaissance of verjuice as a serious ingredient is synonymous with the Barossa, as this is where Maggie Beer first made and used it. This dish is a fabulous combination of crisp iceberg lettuce, creamy aioli and tart olives, anchovies and capers. Serve it without the chicken as a great salad accompaniment. It is inspired by a dish on the menu at The Pot, an excellent French bistro in Adelaide.

Serves 4–6

Photography by Aaron McLean
From issue #26
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