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| Lemon chicken Caesar salad |
Serves 4
Lemon chicken Caesar salad ingredients: 8 chicken thigh fillets, trimmed. 1/3 cup (80ml) lemon juice. 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle. 1/2 loaf day-old sourdough, crusts removed, torn into bite-sized pieces. 4 slices prosciutto. 2 tsp sesame seeds. 2 tsp chopped tarragon. 2 baby cos lettuces, leaves separated. 4 egg, poached
Caesar dressing ingredients: 2 egg yolks. 1 tbs lemon juice. 200ml sunflower oil. 3 tsp vinegar. 4 anchovy fillets, plus extra to serve. 1 tbs Dijon mustard. 1/3 cup (25g) finely grated Parmesan, plus extra to serve
Methods of cooking
To make lemon chicken caesar salad, Place chicken, juice,oil and a pinch of pepper in a large bowl. Combine well using your hands. Cover with plastic wrap and chill for 1-2 hours to marinate. For the dressing, place the yolks, juice and a pinch of salt in a food processor and whiz to combine. With the motor running, add the oil in a slow, steady stream until you have a thick, glossy mayonnaise. Add vinegar, anchovies, Worcestershire sauce, mustard and cheese, then whiz to combine. Season with pepper. Set aside. Preheat oven to 180C. Line 2 trays with baking paper. Place bread on one tray, drizzle with extra oil and toss to combine. Place prosciutto on remaining tray, then bake for 10-12 minutes until bread is golden and prosciutto is crisp. Cool. Break prosciutto in half lengthways. By then, the lemon chicken Caesar salad is ready
