This fabulous salad is perfect for a quick lunch or a speedy supper, and comes with its own home-made dressing that you’ll want to make again and again.
For the caesar salad:
4 slices pancetta
2 chicken breasts, bone and skin removed
2 thick slices white bread, cubed
2 cos lettuces
butter, for frying
For the dressing:
2 garlic cloves
75ml white wine
2 eggs, yolks only
1 anchovy fillet
75g parmesan cheese, grated
150ml extra virgin olive oil
2 tsp Dijon mustard
salt and pepper
Preheat the grill to high.
Place the pancetta onto a baking sheet and place under the grill for 3-4 minutes, or until crisp. Remove and place on a plate lined with kitchen paper to drain.
Cut both chicken breasts through the middle, without cutting through, to form one large flat piece. Season, to taste, with salt and black pepper and brush with olive oil.
Heat a griddle pan until hot then place the chicken breasts on it and cook for 2-3 minutes on each side, or until just cooked through.
Heat a frying pan until hot and add the butter and then the cubed bread. Fry until golden brown, then remove.
Separate the leaves from the lettuce and cut into chunky pieces.
For the dressing, in a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the garlic has softened. Leave to cool.
Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a hand blender or food processor until smooth. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste.
Add the crisp-fried pancetta, croutons and lettuce to the dressing and toss to combine. To serve, place salad on a plate, top with chicken and pour the dressing over.
Photography by Sean Elliott Photography