Caesar Salad

Caesar Salad Recipe

Recipe by Sparky - Peas & Figs Resident Chef

This is a really tasty salad that can be served as a side dish, a main course or a BBQ accompaniment. It is traditionally served with chicken breast but can be eaten without or as a way to use up leftover roast chicken or grilled thighs / legs.

Making croutons is a good way to use up old or stale bread and once crisped can be stored in an air-tight container.

To make a really fine garlic paste, chop roughly and sprinkle with a pinch of salt. Carefully using the side of the knife squash the garlic into the chopping board using the salt to grind it up.

Method

1. If cooking fresh chicken grill or roast it until the juices run clear or reaches a minimum core temp of 65c.

2. If making fresh croutons cut bread into 1cm squares and drizzle with olive oil and toast or bake until crispy and golden brown.

3. Chop and wash the lettuce and shake to remove excess water and place in a large bowl.

4. Crush the garlic and anchovies to a fine paste and add to the mayonnaise in a small bowl.

5. Add the lemon juice, grated parmesan and salt and pepper and mix well.

6. Add croutons to lettuce along with the dressing and mix well.

Food Tags

Information

Preparation Time: 15mins

Cook Time: 15mins

Serves: 2 people

Ingredients

Salad:

Chicken (optional)

1 medium cos lettuce (or 2 little gems)

A handful of croutons or 2 thick slices of bread

A drizzle of olive oil

Some parmesan shavings

 

Dressing:

1 garlic clove

4 tbls mayonnaise

25g grated parmesan 

2 anchovy fillets

A squeeze of fresh lemon juice

Salt (if using) and pepper