You can’t beat a classic Caesar salad! Many of us including myself call this the King of Salads for its rich and creamy dressing with salty anchovies and parmesan. Yet this is such a quick and easy recipe that it is regular mid-week meal of mine. And while I love the Caesar salads at a regular haunt of mine, Spreegold, this recipe is a tasty and fresh alternative. Make sure to pack up any leftovers for lunch the next day!
I cook the chicken with plenty of lemon juice and bake the croutons with some garlic. I keep the salad simple with some cherry tomatoes and cucumber because the dressing has all the flavour!
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Ingredients: serves up to 4
1 round iceberg lettuce (roughly cut into strips)
Handful of cherry tomatoes (cut in half)
Half a cucumber (cut into chunks)
Ground black pepper
2 chicken breasts (sliced into thin strips)
Juice of 1 lemon
A few shavings of fresh parmesan
Half a ciabatta (cut into small cubes)
2 cloves garlic
For the dressing:
1 small tin/ jar of anchovies (drained and finely chopped)
Handful of small caper (out of a jar)
200g creme fraiche
Juice of half a lemon
75g grated fresh parmesan
Pre-heat the oven to gas mark 5 / 180 degrees. Add the ciabatta, garlic and 2 tbpsn olive oil to an oven dish. Mix well and place in the oven for around 10 minutes.
Heat a frying pan with a dash of olive oil. Once hot add the chicken. Once the chicken starts to brown add the lemon juice and cook for 10-15 minutes or until crispy and cooked through.
For the dressing: mix everything together in a small bowl and leave to one side until needed.
Plate up some lettuce, cucumber and cherry tomatoes.
Take the chicken off the heat and the croutons out of the oven. Add a bit of chicken and some croutons to each plan. Dollop a generous helping of the dressing into the middle of the salad and scatter some parmesan shavings on top. Season with black pepper and serve!
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