Chicken caesar salad

INGREDIENTS

80g butter

2 garlic cloves, crushed

3 slices sourdough bread, cut into 2 cm cubes

8 slices prosciutto

2 skinless chicken breast

olive oil

sea salt and freshly ground black pepper

3 baby cos lettuces, leaves separated

2 tablespoons white vinegar

4 large eggs

40g shaved parmesan, to serve

4 anchovy fillets, cut into thin strips

ANCHOVY DRESSING

2 large egg yolks

2 tablespoons white wine vinegar

1 tablespoon finely grated parmesan

2 tablespoons worcestershire sauce

3 anchovy fillets

1 teaspoon dijon mustard

1 garlic clove, coarsely chopped

250ml olive oil

sea salt and ground white pepper

METHOD

Preheat the oven to 180°C.

Melt the butter in a small saucepan. Pour into a small bowl, leaving the white sediment behind in the pan. Add the garlic and stir to combine. Place the cubed bread in a baking tray, drizzle with the garlic butter and toss to coat. Bake, tossing occasionally, for 10 minutes or until golden-brown. Drain on paper towel.

Lay the prosciutto on a baking tray and cook for 5–10 minutes, until crisp and golden-brown. Break into smaller pieces and transfer to paper towel, to drain. To make the dressing, place all the ingredients except the oil and salt and pepper in a small food processor and blend until smooth. Gradually add the oil in a thin, steady stream, blending until thick and creamy. Transfer to a small bowl and season with salt and white pepper.

Preheat a char-grill plate or large frying pan over medium–high heat. Drizzle the chicken with oil and season with salt and pepper. Grill for 4–5 minutes on each side, or until golden-brown and cooked through. Transfer to a plate, cover and set aside for 5 minutes, to rest. Roughly tear the large outer cos leaves, trim the small inner leaves and combine in a large bowl. Cut the chicken into bite-sized pieces. Add the chicken and parmesan to the salad.

Bring a saucepan of water to a gentle simmer. Add the vinegar and using a spoon, create a whirlpool in the water. Crack the eggs, one at a time, into the whirlpool. Cook for 2 minutes for a soft centre, or until poached to your liking. Using a slotted spoon, remove the eggs, straining off excess water, and transfer to paper towel, to drain.

Pour enough dressing over the salad to coat and toss to combine. Arrange the salad on serving plates. Sprinkle with prosciutto, croutons and extra parmesan. Top with poached egg, anchovies and freshly ground black pepper. Serve immediately.

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