New Caesar salad

Recipe from: 10 October 2011
caesars salad

Ingredients 15
Servings 1
Minutes 00:10


Serving Change
  • 2
    baby cos lettuces
  • 2
    chicken breasts - cut in half horizontally
  • 8
    pieces back or shoulder bacon
  • 2
    maple syrup
  • baguette - if desired
  • 1
    butter - for frying chicken
  • For the dressing:
  • 1
    crushed garlic
  • 5
    anchovy fillets
  • 1
  • 1/3
    cup vegetable oil
  • 1/4
    Parmesan or pecorino cheese, grated
  • Juice of 1/2 lemon


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
To visit The Gorgeous Gourmet’s blog, click here.



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