Caesar Salad

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Caesar Salad

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Caesar Salad – A classic salad that’s perfect for a light lunch or dinner. As a twist on the classic, you can also choose to serve the grilled chicken breast as whole sitting on a bed of the salad. This recipe is for two but can be easily multiplied to feed larger numbers.

Ingredients

  • For the dressing:
  • 1 clove garlic, crushed
  • 1 tsp heaped Dijon mustard
  • 1½ tsp cider or white wine vinegar
  • 1 tbsp mayonnaise
  • 60ml light olive oil
  • Pinch salt and pepper
  • Squeeze of lemon juice
  • ½ tinned anchovy, optional
  • For the salad:
  • 2 chicken breasts
  • Olive oil, for cooking
  • Salt
  • 2 rashers streaky bacon
  • 50g croutons
  • 2 baby gem lettuce, roughly torn
  • Handful shaved parmesan

Instructions

  1. For the dressing, combine all of the dressing ingredients in a small food processor or shaker bottle. Mix until combined. Set aside.
  2. For the salad, heat a pan on medium high heat with a drizzle of olive oil. Season the chicken breasts with a bit of salt, reduce the heat to medium and cook chicken for 5-6 minutes on either side. Remove chicken from heat and set aside.
  3. Combine the remaining salad ingredients in a large bowl, pour dressing over and toss lightly. Cut the chicken breasts into thick slices and add to the salad. Give one final toss. Garnish with a few more shavings of parmesan, serve immediately.
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