Chicken Caesar Salad

Why order this popular salad in a cafe, when you can make a great version at home? I know lots of people don’t like anchovies, but I love the way they add depth of flavour to the dressing. Of course, if you’re really anti-anchovy, simply leave them out. 

Take note that the dressing includes raw egg, so make sure you use the freshest, best quality eggs available. 

I serve this with toasted ciabatta on the side instead of making traditional croutons. Try scratching the toast with a clove of garlic and drizzle with olive oil.

(Serves 4)

Ingredients:

• 3 chicken breast fillets
• 1-2 Tablespoons extra virgin olive oil
• 4 rashers rindless bacon
• 2 thick slices sourdough bread - if making croutons
• 2 cos lettuce
• Shaved parmesan (to taste)
• 1 punnet cherry tomatoes
• 1 avocado, sliced

Dressing:

• 1 egg yolk
• 2 garlic cloves, peeled
• 2 anchovy fillets (optional)
• 1 teaspoon Dijon mustard
• 2 Tablespoons white wine vinegar
• 1 Tablespoon white wine
• sea salt
• freshly ground black pepper
• 125ml light olive oil

Method:

1. To make the dressing, whiz the egg yolk, garlic, anchovy fillets (if using), mustard, wine vinegar, white wine, salt and pepper in a blender until smooth
2. With the motor still running, gradually add the olive oil
3. Heat the grill. Brush the chicken with olive oil and grill gently for 15 minutes, turning once, or until cooked through
4. Season the chicken with salt and pepper and slice thickly
5. Grill or fry the bacon until crisp, then crumble into shards
6. Grill or toast the bread, then brush with a little olive oil and cut into cubes to make croutons
7. Prepare the lettuce - tear it into sections, discarding the coarse centre of outer leaves
8. Combine the lettuce with the croutons (if using), chicken and half the dressing in a large bowl. Toss gently, then arrange on serving plates
9. Scatter with the bacon, parmesan, avocado and cherry tomatoes
10. Drizzle with the remaining dressing

Recipe inspired by Jill Dupleix

Buy the book here:

• Totally Simple Food by Jill Dupeix 

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