Deconstructed Caesar Salad
Salads can be boring right? Who would order one when out at a restaurant? Perhaps not... after all they aren't always that imaginative... until now. We take all the usual elements of a caesar salad and perfect each one or give them one of our usual twists.
- 200 ml olive oil
- 2 cloves garlic
- 4 small chicken breasts
- 2 sprigs rosemary
- 6 slices parma ham
- 2 slices stale sourdough bread
- 150 g Parmesan, finely grated
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 lemon
- 14 anchovy fillets
- 300 ml ice cold sparkling water
Infuse The Garlic Oil
Crush the garlic cloves and add to the oil.
Warm gently then leave to infuse for an hour or more.
Preheat The Oven
Bring a pan of boiling water to a simmer and preheat the oven to 180ºC.
Add Chicken To Ziplock Bag
Cut any sinew or fat from the chicken and season with salt and pepper.
Pour a tablespoon of the garlic oil into each of two zip lock bags sandwich.
Chuck 2 chicken breasts and a sprig of rosemary into each bag, then seal shut.
Poach The Chicken
Add the zip locked bags to the simmering water to poach for 20 minutes, covering with a smaller pan to keep the chicken submerged if required.
Cook The Ham & Bread
Lay the parma ham on a baking tray and bake for 10 minutes, until very crisp.
Rip the bread into small chunks and drizzle with the garlic oil.
Season with salt and pepper and chuck them onto a baking tray to bake alongside the bacon for 5 minutes, until golden brown.
Make The Parmesan Crisps
Line another baking tray and scatter the grated Parmesan into circles.
bake the Parmesan circles for 5 minutes, until the cheese has melted and turned golden.
Allow to cool a little before carefully scraping them off the tray with a palette knife and setting aside for later.
Grill The Chicken
Heat a griddle pan and blacken the poached chicken, then allow to cool a little before tearing it up to serve.
Make The Dressing
Add the egg yolk to a small food processor with the mustard, Worcestershire sauce, lemon zest and 2 of the anchovy fillets and blitz to a paste.
Drizzle in the oil slowly whilst the processor is still running, until the sauce comes together and thickens slightly.
Preheat A Fryer
Preheat a deep fat fryer or a deep pan of oil to 180ºC. Never leave it unattended.
Fry The Anchovies
Whisk the sparkling water into the flour to form a smooth batter.
Dip the anchovies into a little extra flour, then into the batter.
Deep fry for 2 minutes, until golden and crisp.
Prep The Lettuce & Serve!
Trim the lettuce and separate the leaves, but keeping them whole and wash.
Serve the leaves on a large board and scatter over all the garnishes before drizzling the sauce over right at the end.
Hungry for more? Try one of these!