Name: New Caesar salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2 lettuce baby cos; 2 chicken breast fillets halved; 8 bacon back or shoulder; 2 Tbs maple syrup; bread baguette; 1 tsp butter; 1 tsp garlic cloves, crushed; 5 anchovy fillets; 1 eggs; 1/3 vegetable oil; 1/4 cup parmesan cheese or pecorino cheese, grated; lemon halved, juice only

Recipe Disclaimer

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Ingredients (12)

2	lettuce — baby cos
2	chicken breast fillets — halved
8	bacon — back or shoulder
2 Tbs	maple syrup
	bread — baguette
1 tsp	butter

for the dressing:

1 tsp	garlic — cloves, crushed
5	anchovy fillets
1	eggs
1/3	vegetable oil
1/4 cup	parmesan cheese — or pecorino cheese, grated
	lemon — halved, juice only

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Method:

First make your dressing – place the garlic , anchovies and egg in a blender. Blitz for one minute, slowly add the oil in a thin stream, allowing the mixture to emulsify – become thick and creamy. Stir through grated Parmesan, lemon juice and zest, and season well.

Melt your butter in a frying pan, and fry your chicken breasts until just cooked through, and browned on the outside – about 2 minutes per side. Place on a board and allow to rest. I don’t season the chicken, as the dressing is quite salty – rather taste first, and season after you have dressed it.

In the same frying pan, toss your bacon in the maple syrup and fry until the bacon is cooked, a little crispy, and slightly caramelised from the maple syrup.

Cut your lettuce in half, lengthwise, and place on your plate – drizzle with your dressing, making sure it falls between the leaves. Cut your chicken into slices, and place on your plate with the bacon. Slice baguette if using, and serve alongside. Serve leftover dressing in a ramekin along side the plates.

Reprinted with permission of The Gorgeous Gourmet
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