Chicken Ceaser Salad
Ben O'DonoghueIngredients:
Serves 4
- 2 heads of baby gem or cos lettuce
- 100gm crisp pancetta or bacon
- 1 cup of sour dough bread cut into cubes tossed in olive oil and toasted in a hot oven until golden and runchy
- 250gm roasted chicken
- 50gm parmesan cheese
Dressing
- 1 cup extra virgin olive oil plus extra for croutons
- Juice of one lemon
- 4 eggs coddled (place into boiling water for 3 minute then into cold water)
- 4 fillets of anchovies
- 1lg tbsp of Dijon mustard
- 1 cup of picked flat leaf parsley
- 1 clove garlic
Method:
- To make the dressing, coddle the eggs by placing them into boiling water for 3 minutes then into cold water to chill.
- Crack the eggs and scoop out the yolk and white into a bowl
- Chop the garlic and anchovy fillets and add to the eggs along with a large tbsp of Dijon mustard.
- Add the lemon juice and whisk in a cup of olive oil. This will create an emulsion with chunks of egg white in it. Adjust the seasoning with salt and cracked black pepper. Chop the parsley and add half to the dressing
- Make the croutons, toss the cubes of bread in olive oil and season with salt and pepper placed on a tray and toast in a hot oven until golden and crunchy. Allow them to cool before using.
- Roughly cut the lettuce or break the leaves into a large serving plate. Generously dress the lettuce leaves with some dressing and lift it through the leaves then add the remaining dressing, scatter with the chicken, croutons and pancetta.
- Add the remaining parsley and shave the parmesan over the top.
Similar Recipes
Gabby’s Pantry Pasta Soup
Ingredients: 4 Spicy Italian Sausages Packet of Farfalle Pasta 1 Leek 1 Carrot 1 Onion 2 Garlic 2 cups Shredded Cabbage 1 Chopped Silver Beet 1 400gm Tinned Beans 1 tsp Cumin powder 1 tsp Coriander powder 1tsp Paprika powder 2 tbsp Tomato Paste Stock of your choice...
Vietnamese Rice Paper Rolls
This recipe is brought to you by our friends at Asian InspirationsIngredients:Serves: 8 Prep Time: 10 mins Cook Time: 15 mins Main Ingredients: 1 packet rice paper 150g rice vermicelli noodles 1 bunch coriander 1 bunch Thai basil 1 bunch mint 1 bunch garlic chives 1⁄4...
Vegemite and Cheese Scrolls
Ingredients: 2 puff pastry sheets 2 Tbsp vegemite 2 cups cheddar cheese grated Method: Spread vegemite over pastry sheets and top with cheese. Lightly roll each pastry up into a log and cut each log into 8 slices. Place 4 slices (sliced side up) in each Sunbeam Pie...
Laura’s Mum’s Meatball Pasta
Ingredients: Chicken Thigh mince 1 egg Bread soaked in milk Grated parmesan Chopped parsely Spaghetti Breadcrumbs Salt & Pepper Sauce Celery Carrot Onion Olive oil Bay lead 2 tins of whole or chopped tomatoes Method: In a mixing bowl add in your chicken thigh...
Crispy Chilli Oil
Ingredients: 1 cup vegetable oil 1 cinnamon stick 3 star anise 2 tbs schizuan peppercorns 2 bay leaves 1/4 cup crushed red chilli/pepper flakes Method: In a small pot, heat the oil with the all the spices, bar the chilli flakes, on a low to medium heat for about 20...
Mango Ceviche
Ingredients: 500g of kingfish or snapper fillets, skin off Juice from 6 limes 1 ripped mango 1 medium Lebanese cucumber 1/4 red onion Juice from 1 orange 1 jalapeño chilli 1 small yellow capsicum 10 mint leaves Salt and pepper to taste 200g corn tortillas chips...
