Ingredients
Chicken
2 Chicken Breasts, Skinless
1 Tbsp (15ml) Olive Oil
Salt & Cracked Black Pepper
Caesar Dressing
1 Garlic Clove, Finely Grated
5 Anchovy Fillets, Finely Minced
1 Whole Egg or 2 Yolks
1 tsp (7g) Dijon Mustard
2 Tbsp (30ml) Olive Oil
100ml Vegetable Oil
1½ Tbsp (22ml) Lemon Juice
30g (1oz) Parmigiano Reggiano, Finely Grated
Cracked Black Pepper
Salad
2 Baby Romaine Lettuce, Sliced
150g (5.2oz) Streaky Bacon
Croutons
5 slices Sourdough or Crusty Bread
1½ Tbsp (22ml) Extra Virgin Olive Oil
Salt & Cracked Black Pepper
Optional Finish
2 Whole Eggs (Poached)
Parmigiano Reggiano, Shaved
Extra Cracked Black Pepper
Method
1
Preheat oven to 190°C (375°F). Tear sourdough into rough bite-size pieces, place on a lined tray and drizzle with olive oil. Season with salt and pepper and toss well. Lay streaky bacon on a separate tray. Roast both for about 12 minutes until croutons are golden and crisp and bacon is cooked. Set aside.
2
For the dressing, add garlic, anchovies, egg, dijon mustard and grated parmesan to a bowl or blender. Mix to form a paste. Slowly stream in olive oil then vegetable oil while whisking continuously until thick and emulsified. Stir through lemon juice and cracked black pepper. Chill until ready to use.
3
Season chicken breasts well with salt and cracked black pepper. Heat a pan over medium-high heat with olive oil. Cook for 5–6 minutes per side until golden and cooked through. Rest for a few minutes then slice into thick strips.
4
Slice the cooked bacon. Add the chopped romaine lettuce to a large bowl with the croutons and bacon. Spoon over the caesar dressing and toss gently until evenly coated.
5
If using, poach the eggs in gently simmering water for about 2½ minutes for a soft yolk.
6
Serve the caesar salad into bowls, top with sliced chicken, shaved parmesan and extra cracked black pepper. Finish with the poached egg if using.
Storage & Reheating
Store dressing separately in the fridge for up to 3 days.
Best served fresh. Keep croutons in an airtight container to stay crisp.
