Caesar salad
Prep
15-30 mins
Total
55 MIN
Servings
2 Servings
Ingredients
2
Large chicken breasts
5 tbsp
Of Lea & Perrins worcestershire sauce
2
Egg yolks
1 tbsp
Of dijon mustard
150-200 ml
Rapeseed oil
6
Small plum tomatoes on the vine
-
A glug of olive oil
3
Slices of stale white bread
1
Head of romaine lettuce
-
Few marinated fresh anchovies
-
A small block of parmesan
Instructions
Step 1
Preheat the oven to 180°C.
Step 2
Put a griddle pan over a high heat and get it really hot.
Step 3
Drizzle olive oil over the chicken breasts, then season with salt and pepper.
Step 4
Place the chicken onto the griddle pan and cook for a few minutes, then turn the breasts 90º to get a crosshatch effect.
Step 5
Turn the breasts over after a couple more minutes, then do the same on the other side.
Step 6
Transfer the chicken onto a baking tray and put them in the oven for 8-10 minutes to finish cooking. Check by slicing into the centre of the largest. Then leave to cool.
Step 7
Season the tomatoes with oil, salt and pepper. Place on a baking tray and cook for 5-10 minutes, until just softened.
Step 8
Whisk the egg yolks with the Dijon mustard, then starting drizzling in the rapeseed oil.
Step 9
Whisk until the mixture thickens to a spreadable consistency, then spoon in 3 tablespoons of Worcestershire sauce and season to taste with salt and pepper.
Step 10
Dice the cooled chicken and add to the mayonnaise, stirring to coat it.
Step 11
Cut the crusts off the bread and dice into cubes.
Step 12
Drizzle over olive oil and the 2 remaining tablespoons of Worcestershire sauce then season with salt and pepper.
Step 13
Bake the bread for 5 minutes, until crisp.
Step 14
Chop the lettuce roughly, wash, shake dry and toss with olive oil.
Step 15
Arrange the leaves over the plate, spoon the chicken in a circle and place the roasted tomatoes in the middle.
Step 16
Lay the anchovies around the plate and scatter over the croutons.
Step 17
Grate over the Parmesan and serve.
