Chargrilled caesar salad

Babiche Martens

When it comes to a caesar salad, nothing beats a homemade, punchy dressing. You will never want to buy it again. This recipe is so delicious I even use it as a dip for vegetables or prawns. Slightly charred lettuce brings a distinct flavour to the salad and transforms it into something more special.

Dressing

2 Tbsp	Olive oil
3	Anchovies, chopped finely
2 cloves	Garlic, crushed
1	Spring onion, chopped
1 serving	Freshly ground black pepper
2	Egg yolks
1 tsp	Dijon mustard
¼ cup	Grated parmesan cheese
250 ml	Oil, flavourless
1	Lemon, juiced

Salad

2	Baby cos lettuce, cut into quarters (Main)
¼	French stick, toasted to make croutons
2	Chicken breasts, cooked, cut into chunks (Main)
½ cup	Grated parmesan cheese
4	Eggs (Main)

Directions

1. To make the dressing, heat the oil in a small frying pan along with the anchovies, garlic, spring onion and freshly ground pepper. Cook for 3 or 4 minutes until softened and aromatic. Remove and cool slightly.
2. Into a kitchen processor place the egg yolks, mustard and anchovy mix. Blitz, then slowly add the oil until your dressing is thick. Add the parmesan and lemon juice. If a little thick, add a dash of warm water.
3. To make the salad, heat a griddle pan or frying pan to a high heat. Char-grill the sides of the lettuce. Remove and cool.
4. On a serving platter place the lettuce, chicken, croutons and parmesan cheese.
5. Place the eggs into boiling water for 5 minutes. Remove, split in half and place among the salad. Drizzle over the dressing and serve.

See more of Angela's summer recipes

• Pumpkin and quinoa cakes with chilli yoghurt
• Quick mango and strawberry parfait