Ingredients

Steps

• Sear the marinated chicken strips on a hot griddle pan.
• Pan-fry the cherry tomatoes in the remaining juices.
• Combine the egg yolk, lemon juice, anchovy, yarg cheese, and vinegar in a bowl.
• Emulsify the mixture with a hand blender while slowly adding olive oil to thicken.
• Arrange the leaves on a plate and top with the chicken and tomatoes.
• Drizzle the dressing over the salad and garnish with chopped parsley.