For company
The GREAT chicken Caesar salad
The salad that illuminates my summer — a full meal in a bowl, and the crowd pleaser at every ladies' lunch I've ever hosted.
Anchovies were jarring the first time. Now I can't imagine the dressing without them — they are the whole soul of it.
Method
- 01
Butterfly the chicken breasts so they cook evenly. Rub with olive oil, salt and pepper. Grill or pan-fry over medium-high heat, 4–5 minutes a side, until golden and just cooked through. Rest for 5 minutes, then slice on the diagonal.
- 02
For the croutons, heat 3 tbsp olive oil in a wide pan with the halved garlic clove. When fragrant, discard the garlic, add the torn bread and toss until deeply golden and crisp on all sides. Season lightly.
- 03
For the dressing — and this is important, the dressing is NOT cooked — pound the anchovies and garlic in a mortar to a rough paste (or blitz in a small processor). Whisk in the egg yolks, mustard, lemon juice and Worcestershire.
- 04
Slowly drizzle in the olive oil, whisking constantly, until you have a glossy, mayonnaise-thick dressing. Stir in the grated parmesan and a generous grind of black pepper. Taste — it should be salty, punchy, lemony. Adjust with more lemon or another anchovy if it needs it.
- 05
In your biggest bowl, toss the torn cos with enough dressing to coat every leaf. Pile onto a wide platter, scatter over the warm croutons, lay the sliced chicken across the top, and finish with a shower of shaved parmesan and one more grind of pepper.
- 06
Serve immediately, with cold white wine and warm company.
Keep cooking
