Caesar salad is a classic, although here I've added tomatoes just because I had them. For me a runny poached - not boiled - egg on top is a must. Take a little time to make this dressing rather than buying one - it's so much better and the flavours just make the salad. You'll often find me in the kitchen dipping croutons into the dressing, it's so delicious. The key to a caesar salad is to use the freshest of ingredients - do that and you can't go wrong.
Ingredients
| 2 | Chicken breasts, cut into thin strips (Main) |
| 3 Tbsp | Oil |
| 1 tsp | Tuscan seasoning |
| ½ | Baguettes, cut into 2cm cubes |
| 2 | Baby cos lettuce, leaves, washed |
| 10 | Cherry tomatoes, halved |
| 4 | Eggs, poached |
| ¼ cup | Fresh parsley, leaves |
| 1 to serve | Shaved parmesan |
Dressing
| 1 | Egg |
| 1 clove | Crushed garlic |
| 1 tsp | Dijon mustard |
| 2 | Anchovies (Main) |
| 150 ml | Grapeseed oil |
| ½ | Limes, juice |
| ½ cup | Parmesan cheese, grated |
| 1 to taste | Salt & freshly ground pepper |
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Directions
- Heat oven to 170C.
- In a small bowl mix 1 Tbsp oil with the chicken and herbs.
- Heat a frying pan to a medium heat, fry the chicken for 4 or 5 minutes or until cooked. Set aside.
- Mix the remaining oil with the baguette cubes and bake in the oven for 8-10 minutes until crisp and golden.
- To make the dressing, put the egg in a blender. Add garlic, mustard and anchovies. Slowly add oil while the blender is running.
- Add lime juice and parmesan, and blitz until well combined.
- Season with salt and pepper.
- Place the chicken, cos leaves and tomatoes into four bowls. Toss through the dressing.
- Place croutons, a poached egg, parsley and shaved parmesan on top. Serve immediately.
