Classic chicken caesar salad

No comments

Serves 4


For the croutons
8 tbsp olive oil
½ loaf of ciabatta or robust French sourdough, torn or cubed
1 garlic clove, crushed

For the dressing
6 anchovy fillets, finely chopped
1 garlic clove, crushed
Sea salt
Juice of ½ lemon
1 tsp white wine vinegar
1 tsp dijon mustard

For the salad
1 large cos lettuce, torn
Handful of frisee (optional)
2 cooked chicken breasts (roasted or poached), chopped
25g parmesan or Grana Padano, finely grated
Some crisp chicken skin (optional, though good if you have it)
1 egg

To make the croutons, drizzle 4 tbsp of olive oil over the bread. Put in a hot pan and fry, turning regularly, until the bread is crisp and brown. Add the garlic near the end and fry for 2 min.

2. For the dressing, mash the anchovy and garlic in a salad bowl with a large pinch of salt. Add the lemon juice, vinegar and mustard, then whisk in the remaining olive oil.

3. Put the lettuce, frisee, croutons and chicken in the salad bowl. Sprinkle over the parmesan and chicken skin, if using.

4. Wash an egg thoroughly and plunge it into boiling water for a few seconds. Break the egg. Save the white for something else, put the yolk in half the shell and balance on top of the salad.

5. To serve, tip the egg yolk over the salad and toss the salad until the dressing, parmesan and egg yolk combine to coat the remaining ingredients.

It's only fair to share...Share on Facebook
Tweet about this on Twitter
Share on LinkedIn