Chicken Caesar Salad

Chicken Caesar Salad

15 minutes

This is a classic café favourite, offering an ideal balance between lightness and flavour for customers who are looking for the best of both. Croutons made the traditional way add an attractive home-made and flavoursome element.

Yield: 250g of Caesar dressing

Prep time: 10 minutes

Cook time: 15 minutes

Expert tips: To add extra flavour, marinate your chicken in rosemary, garlic and olive oil overnight. Only use the freshest eggs you have available, to ensure you get the perfect poached egg.

Keep my screen awake

Ingredients

15g Tararua Butter

5 anchovies

1 tsp lemon juice

2 Cloves Garlic

2 Egg Yolks

25g Grated Ornelle Parmesan

1 tsp Mustard Powder

½ tsp Ground Black Pepper

3 tbsp White Vinegar

1 cup Simply Canola Oil

10g Baguette

100g Cos Lettuce

30g Caesar Dressing

1/2 Cooked Chicken Breast

5g Shaved Ornelle Parmesan

1 Egg, Poached

2 Pieces Hellers Streaky Bacon

Method

1. To prepare the Caesar dressing, blender together egg yolk, anchovies, grated parmesan, garlic, mustard powder, lemon, pepper and white vinegar until smooth. While blending, slowly pour in the canola oil until the dressing comes together. Season well with salt.

2. To poach the eggs, bring a pot of water to the boil and add white vinegar (for every 1L of water add 30ml white vinegar). Crack an egg directly into the water and lower the heat to just below boiling. Poach the egg for about 3mins.

3. Lay bacon on a flat tray and roast in the oven at 200°C until crispy. Drain on clean paper towels to absorb excess fat and roughly chop.

4. To assemble the salad, mix chopped cos lettuce with dressing and arrange on your serving dish, arrange sliced chicken, bacon, croutons and shaved parmesan. Finish with poached egg.