Recipes
Caesar salad
Chicken makes this classic salad into a meal, while bacon, anchovies and Parmesan add punchy flavour
Chicken makes this classic salad into a meal, while bacon, anchovies and Parmesan add punchy flavour
Cook: 30 Mins
Serves: 4
Price: £1.83 per serving
Nutritional Information
Each 198g serving contains
Energy
1733kj
414kcal
1733kj
414kcal
21%
Fat
27.7g
27.7g
High
40%
40%
Saturates
6.7g
6.7g
Med
34%
34%
Sugars
1.4g
1.4g
Low
2%
2%
Salt
1.58g
1.58g
High
26%
26%
of your reference intake.
Typical energy values per 100g:
875kj/209kcal
Typical energy values per 100g:
875kj/209kcal
Ingredients
2 chicken breast fillets
2 tbsp olive oil
4 rashers Extra Special Oak Smoked Dry Cured Streaky Bacon Rashers
75g ciabatta bread, cubed
1 pack Asda Hearts of Romaine Lettuce (2 small heads of lettuce)
15g Parmesan, shaved
1 clove garlic, crushed
1 egg yolk
2 anchovy fillets, chopped
15g Parmesan, grated
2 tsp Dijon mustard
4 tbsp olive oil
1 tbsp white wine (or water)
Method
1
Put the chicken breast fillets between 2 pieces of cling film. Bash with a rolling pin to flatten to 5mm thick. Remove the cling film and brush the chicken with 1 tbsp olive oil.
2
Pre-heat a griddle pan and cook the chicken for 3-5 minutes on each side, until cooked through. Cool and slice.
3
Dry-fry the bacon until crisp, then remove from the pan and dry on kitchen roll. Crumble when cool.
4
Put the ciabatta cubes in the pan with 1 tbsp of the olive oil. Fry until golden, tossing the bread as it fries. Remove and set aside.
5
Make the dressing by whisking together the garlic, egg yolk, anchovies, Parmesan and mustard, until well mixed. Slowly drizzle in the oil, a few drops at a time, whisking constantly, so the mixture thickens slightly. Whisk in the wine or water.
6
Separate the leaves of lettuce, then wash and dry. Tear into bite-sized pieces. Put in a large serving bowl and toss with the bacon and fried bread. Add the chicken and drizzle over the dressing. Top with shaved Parmesan and cracked black pepper.