Caesar Salad

• portions: 1
• temps actif: 10mins
• temps total: 20 minutes

Ingrédients

2 rashers bacon, chopped

1/2 cup torn or cubed pieces of bread

3 Tbsp olive oil

Pinch salt

1 chicken breast (optional)

1 Better Egg

Few handfuls cos or gem lettuce leaves

30g parmesan cheese

Easy creamy dressing

2-3 Tbsp mayonnaise

1-2 Tbsps lemon juice

1/4 - 1/2 anchovy, crushed to a paste

1/2 tsp wholegrain mustard

1/4 tsp grated or crushed garlic

2 Tbsp finely grated parmesan

Grind of black pepper

Instructions

Whisk together dressing ingredients, taste and season with more lemon juice and/or black pepper as needed

Fry bacon in a pan until crispy. Remove from pan. Add bread to the pan and add olive oil and fry until golden brown and crisped. Drain on paper towels, salt the croutons well and set aside. Wipe pan clean and cook chicken breast (if using) – pan on medium, 5 minutes on each side then rest before slicing.

To make a perfectly poached egg, bring a pot of water, with a dash of vinegar added to it, to a simmer. Swirl water with a spoon to a whirlpool and break the egg into it. Cook for 4 minutes. Remove with a slotted spoon.

To serve: In a large bowl toss lettuce leaves in half the dressing until coated. Set out on a serving plate. Top with crispy bacon, croutons, sliced chicken if using and the egg on top. Serve remaining dressing on the side. Use a vegetable peeler to grate the parmesan over.