Description Edit

Ingredients Edit

• 1 romaine or cos lettuce
• 10 g Red Desert Dust
• ½ chicken breast (sliced)
• 5 g corn flour
• 5 g vegetable oil
• 2 anchovies or 2 teaspoons akudjura (if no anchovy available)
• 2 tablespoons of freshly grated Parmesan cheese
• 3 – 4 black olives
• ¼ cup of olive oil
• 2 teaspoons of butter
• croutons made from native flavoured breads
• 2 slices of emu prosciutto
• 20 ml Oz Lemon mayonnaise

Directions Edit

1. Wash the lettuce and chill.
2. In a bowl mix the Red Desert Dust, cornflour, vegetable oil and chicken breast.
3. Mix in well and chill.
4. In a frying pan heat the butter, olive oil and at low temperature, fry the bread till golden then drain onto paper towel.
5. Grill the chicken breast slices and add to a bowl with the lettuce, , emu prosciutto and Oz lemon mayonnaise.
6. toss and place in bowl.
7. Garnish with croutons and anchovies.