Recipes
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

Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.83 per serving

Nutritional Information

Each 198g serving contains

Energy
1733kj
414kcal
21%
Fat
27.7g
High
40%
Saturates
6.7g
High
34%
Sugars
1.4g
Low
2%
Salt
1.58g
Med
26%
of your reference intake.
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

For the dressing

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.