First salad: Start with the chicken. Place the fillets, juice of one lime, olive oil, chopped rosemary and thyme, salt, and pepper in a resealable bag. Marinate in the refrigerator for 2 hours. For the gelatin: Bring a small pot of water to a boil, add the tomatoes, and blanch for 1 minute. Drain and peel the tomatoes. Puree the tomatoes with an immersion blender, then strain through a sieve. Add a pinch of salt and the instant gelatin. Refrigerate until set.

After marinating, heat a grill pan. In a bowl, mix chopped thyme and rosemary. Brush the bread with olive oil and grill for 1 minute per side. Remove the bread, then grill the chicken fillets.

Clean the endive and separate the leaves—they will look like little boats. Finely slice the remaining endive and place in a bowl. In a glass, whisk together 2 teaspoons apple cider vinegar, a pinch of salt, and 2 tablespoons mustard. After mixing well, add 6 tablespoons olive oil and blend until emulsified (using an immersion blender works best).

Add the diced chicken, cubed bread, cucumber slices, radish slices, and cubed tomato gelatin to the sliced endive. Mix well. Spoon the salad into the endive leaves and drizzle with the mustard dressing.

Second version: Finely slice the endive and place in a bowl. Add cubed tomato gelatin, coarsely chopped mixed nuts, Taggiasca olives, and a drizzle of olive oil.

Transfer to individual serving bowls and place the stracciatella cheese in the center. In a glass, mix 2 tablespoons olive oil, a pinch of salt, 1 teaspoon apple cider vinegar, and anchovy extract to taste. Drizzle the dressing over the salad and serve.

First salad: Start with the chicken.