Confit chicken and griddled vegetable salad with anchovy and caper vinaigrette

Name: Confit chicken and griddled vegetable salad with anchovy and caper vinaigrette
Ingredients: Sea salt and freshly ground black pepper; 8 anchovy fillets in oil, rinsed, drained and coarsely chopped; Juice of ½ lemon; 5 tbsp olive oil; 50 g (1¾ oz) Parmesan cheese, thinly shaved; 100 g (3½ oz) continental salad leaves; 2 tbsp toasted pine nuts; Sea salt and freshly ground black pepper; 1 small red pepper (bell pepper), halved, deseeded and cut into 2.5cm (1in) cubes; 1 small red pepper (bell pepper), halved, deseeded and cut into 2.5cm (1in) cubes; 6 tbsp olive oil; 4 confit chicken legs (homemade - or bought); 1 courgette (zucchini), sliced lengthways into 15mm (½in) slices; 1 butternut squash, peeled and cut into 15mm (½in) wedges; 1 small aubergine (eggplant), cut into 15mm (½in) slices; 1 small aubergine (eggplant), cut into 15mm (½in) slices; 1 courgette (zucchini), sliced lengthways into 15mm (½in) slices; 2 tbsp superfine capers, rinsed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

The salad accompanying the confit chicken legs in this dish has all the hallmarks of summer. It is packed full of gutsy flavours and has interesting, slightly smoky overtones. I have used chicken legs, but you could use any other confit poultry.

Ingredients

1 courgette (zucchini), sliced lengthways into 15mm (½in) slices
1 butternut squash, peeled and cut into 15mm (½in) wedges
1

Gluten-free
Summer

Method

Preheat a large ridged griddle pan.

Place the courgette (zucchini), squash, aubergine (eggplant) and red pepper (bell pepper) in a large bowl. Add the oil and season with salt and pepper.

Cook the vegetables for 5-6 minutes on each side, or until cooked through and golden. Remove to a plate and cover with foil to keep warm.

Meanwhile, heat a large dry frying pan (skillet