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Chicken, Spinach and Endive Salad with Lemon Savoury Dressing

Jeremy Carter of Mt.Scio Farm dropped me off some endives that he has apparently been growing in his basement this winter. I decided to use them in this chicken salad recipe that also uses the famous Mt.Scio Farm Savoury to flavour the dressing.

Makes a great chicken salad sandwich too, like this one pictured on ciabatta bread from Georgestown Bakery on the corner of Hayward Ave and Maxse Street.
Serves 4. Can be served either warm or cold.

2 endives
4 cups baby spinach
4 boneless skinless chicken breasts
1 clove minced garlic
3 tablespoons olive oil
Salt and pepper to season
Pan fry the chicken breasts over medium heat in the olive oil and garlic until fully cooked; about 5 minutes per side. Let rest for a few minutes, then chop in cubes. Toss with:

4 tablespoons chopped red onion
4 tablespoons chopped red pepper
¼ cup black olives

Add the lemon savoury dressing and combine well serve on individual endive leaves on a bed of spinach with garlic croutons. Garnish with toasted almonds if desired.

For the garlic croutons simply rub thin sliced French baguette with a freshly sliced garlic clove and brush with olive oil. Toast under the broiler for just a couple of minutes until golden brown.

Also makes a great chicken salad sandwich on ciabatta bread with endive and sliced tomatoes.

Lemon Savoury Dressing
1 egg yolk
1 clove minced garlic
½ teaspoon salt
1/2 teaspoon dry mustard powder
½ teaspoon sugar
Pinch cayenne pepper
Juice of one lemon
1 tablespoon finely grated lemon zest
2 tablespoon dry savoury
1/2 cups olive oil
2 tablespoons hot water

In a blender combine the egg yolk, garlic, salt, mustard powder, sugar, cayenne pepper, lemon zest, savoury and lemon juice. Blend for only a few seconds before adding the oil slowly in a very thin stream alternately with the hot water. If the dressing is too thick you can thin it with a little more hot water or for a thicker dressing use less water.
Note: As always raw eggs are not recommended for elderly, pregnant or very young diners. You can make this dressing with a base of 3 tbsp or more of a commercial mayonnaise instead of the egg yolks if you prefer or just omit them completely for a vinaigrette type dressing, using less oil as well.

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