I’m not usually one to opt for a Caesar salad, as the few café versions I’ve seen really did nothing for me, however after having enjoyed one last year (made by my brother) and more recently enjoyed another, I’ve decided I am indeed a fan of this delicious salad.
A few weeks ago I helped - or more stood around chatting and collecting ingredients for a lovely friend and guest as she made this amazing salad.
I’ve since made it a few times and love, love, love it!
You will need:
1 sourdough baguette, cut into cubes
2 sprigs of rosemary
2 – 3 chicken breast fillets
4 baby cos lettuce
6 free range eggs
2 egg yolks
2 teaspoons Dijon mustard
1 large garlic clove, chopped
4 anchovies, chopped
1 tablespoon red wine vinegar
3/4 cup olive oil
Slice chicken and place in a bowl with the juice and rind of 1 lemon. Add a splash of olive oil and salt and pepper to taste. Cover and set aside until needed.
For the dressing, place egg yolks, mustard, garlic, anchovy, vinegar and oil in a food processor and process until smooth. Season with salt and pepper. Cover and refrigerate until ready to serve.
Preheat oven to 180°C. Arrange bread on a large baking tray. Drizzle with olive oil and season with salt and pepper and sprinkle with as much rosemary as you’d like. Bake for 10 to 15 minutes or until lightly golden. Set aside to cool.
Boil the eggs until just how you like them. With all the eggs in a saucepan of cold water, I boil mine for 8-10 minutes from the time that tiny bubbles start appearing on the bottom of the pan. Quarter the eggs and set a side.
On a medium to hot BBQ, preferably the griddle plate, cook the chicken and the bacon until golden.
Chop lettuce and place in a large bowl or serving platter. Add chicken, eggs, bacon and croutons. Pour dressing over the salad, or let your guests add their own.
Delicious! A great meal for lunch or dinner.
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