recipes

Classic Chicken Caesar Salad

July 21

Often the test of a good cook, the humble caesar salad, done well, remains one my favourite things to make in the summer months. If I’m going to put in the effort, the dressing must be the classic and include anchovies for their salty bite, from there it is open to interpretation. Purists may balk at the idea of soft boiled eggs and charred chicken but for me they make it a generous summer meal and are essential.

Serves 4
20 mins

Method

1. Heat the oven to 200°c/ Fan 180°c/ 400°f.
2. Remove the skin from the chicken breasts and place the skin on a baking sheet. Season and then place another baking sheet on top and roast for 15-20 minutes until golden and crisp. Set aside to cool then break into pieces.
3. Flatten the chicken breasts between two pieces of parchment paper with a rolling pin until 1cm thick.
4. Mix together some sea salt & the rosemary and sprinkle over the chicken alongside the smoked paprika.
5. Heat a non-stick frying pan to a high heat and add a tbsp of olive oil. Add the chicken breasts to the pan and season with black pepper. Turn halfway and add a small amount of lemon zest. Take off the heat when golden and slightly charred.
6. Meanwhile, heat up another pan with a tbsp of olive oil. Add in the breadcrumbs, season with salt and pepper and add a small amount zest of lemon. Take off the heat and set aside on a plate when golden brown.
7. Next up, make the dressing. In a bowl, add the anchovies and egg yolk. Grate in the garlic, add in the dijon mustard & worcestershire sauce and whisk. While you whisk, slowly add in the extra virgin olive oil. Add in a good squeeze of lemon juice. If you feel like the dressing is too thick for your liking, add in a splash of water. Finish off the dressing with the parmesan cheese & a pinch of black pepper and whisk.
8. Put the lettuce in a bowl and toss with the chicken, breadcrumbs, hard boiled eggs and extra parmesan shavings. Drizzle with the dressing and scatter with the chicken crackling/skin and serve!

2 large skin on chicken breasts

1 tsp flakey sea salt

1 sprig rosemary, leaves stripped & finely chopped

Pinch of smoked paprika

2 tbsp olive oil

1 ¼ cups breadcrumbs

Finely grated zest of a lemon

2 free range eggs, softly boiled

2 baby gem lettuce, quartered

Parmesan shavings to serve

Sea salt & freshly ground black pepper

For the dressing:

2-3 anchovies, chopped

1 free range egg yolk

1/2 clove of garlic

1 tsp dijon mustard

Dash of worcestershire sauce

5 fl oz extra virgin olive oil

Good squeeze lemon juice

1 tbsp finely grated parmesan cheese