Am I even allowed to call this Caesar salad a salad? With the deliciously salty prosciutto, toasted to perfection crunchy sourdough crumbs, freshly shaved parmesan and the delightfully anchovey-ie dressing – it seems too good to be called a salad.
It’s a complete meal in itself, perfect for a weekend lunch or for a midweek dinner and you can easily up the ingredients if you’re cooking for a crowd.
If you really don’t want to make the dressing yourself, by all means, you can buy a jar of caesar dressing from the supermarket, but there’s something that little bit special about making your own dressing. It tastes so fresh, so good and is really easy to make!
This is a real show stopper. A massive crowd pleaser, pair this with a nice crisp dry white wine. Definitely give it a go.
chicken caesar salad (serves 2 adults)
1 x large chicken breast, cut in to strips
80 x grams of prosciutto
3 x eggs, hard boiled
1 x small cos lettuce, washed and roughly chopped
4 x slices of sourdough bread
Some shaved parmesan, for serving
Olive oil, for grilling the chicken
Salt and freshly cracked pepper, for seasoning the chicken
- Boil the eggs by bringing the water up to a boil, backing off to a simmer and cooking them for 7 minutes. Run them under cold water to cool them down. To peel them – squash the egg so that the shell breaks and if the egg is fresh, the shell should peel off easily. Set aside.
- Meanwhile, tear the bread in to chunks, placing them on a baking tray. Drizzle with olive oil and bake in a moderate oven for approximately 10 minutes, shaking the bread around half way through the cooking process to ensure they cook evenly. Whatever you do – don’t forget about these croutons – you don’t want them to burn.
- Add the prosciutto pieces to a fry pan and fry them on both sides for a minute or two. This won’t take long. You just want the prosciutto to crisp up a little bit. Set aside.
- Using the same fry pan that you cooked the prosciutto in, add some olive oil and fry the chicken pieces on both sides until nicely browned and cooked through, seasoning the chicken with salt and pepper here. Set aside.
- Make the dressing. (See recipe below).
- Just before you’re ready to serve – arrange the washed lettuce leaves (I wash the lettuce in my salad spinner, but you can simply run the leaves under the tap and dry them off using a clean dry tea towel) on a large, flat serving plate. Then arrange the halved boiled eggs, prosciutto pieces, chicken and croutons.
- Shave some parmesan over the top and finally, drizzle with the salad dressing.
delightfully anchovy-ie dressing
1 x garlic clove, crushed
1/2 teaspoon of Dijon mustard
1 x anchovy fillet
Juice of half a lemon (or a little more, to taste)
2 shakes of the Worcestershire sauce bottle
Freshly cracked pepper
1 x tablespoon of grated parmesan
1/3 cup of canola oil
- Place all ingredients bar the oil in a jar and using a stick blender, blitz together until combined.
- Whilst still blitzing, start gradually adding the oil in a single stream until emulsified (until the sauce comes together and has become nice and creamy).
- Please make sure that you wash the lettuce leaves. Cos lettuce is renowned for holding a lot of dirt between the leaves and using dirty lettuce could ruin the dish. I’m being picky here too, but also make sure that you don’t use wet lettuce in the dish either. Wet lettuce won’t hold on to the salad dressing as well.
If you make this caesar salad please leave your comments below, or post your pic on Insta, tagging #los_kitchen. xx