Classic Chicken Caesar Salad

Name: Classic Chicken Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-4

Ingredients

For the Salad
Cold pressed Olive oil
2 x free-range chicken breasts
2 x free-range hens eggs (boiled for 6 minutes then plunged into iced water & peeled)
1 small baguette thinly sliced
8 sliced F&Co pancetta
2 romaine lettuce, leaves separated
Grana Padano or Parmesan for shaving
For the Dressing
8 anchovy fillets in oil, drained
1 garlic clove, crushed
1 free-range egg yolk
Juice 1 lemon
1 tsp. smooth Dijon mustard
100ml light olive oil
4-5 tbsp. grated parmesan

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Heat the oven to 200°C/180°C fan
Heat a griddle or frying pan over a medium heat
Add a drizzle of oil and, when hot, season the chicken breasts and put them in the pan
Fry for 3-4 minutes each side until golden then transfer to the oven for another 15 minutes or until fully cooked through
Whilst the chicken is cooking, toss the sliced bread with another drizzle of olive oil in a large baking tray, then spread out in a single layer alongside the pancetta slices & bake in the oven until both the bread & pancetta is crisp & golden
Remove and set aside
Meanwhile, make the dressing
Put the anchovies, garlic, egg yolks, lemon and mustard in a pestle and mortar or small food processor & blend to a thick paste. While blending, or with the motor running, slowly drizzle in the olive oil, so the sauce thickens to the consistency of runny mayonnaise. If it starts to look greasy at any point, add a splash of warm water
Once you've added all the oil, stir through the grated Parmesan, taste and season with extra lemon juice if required
To assemble, slice the chicken breasts. Arrange the lettuce leaves between 4 serving bowls, then scatter with the croutons & bacon. Use a vegetable peeler to shave Parmesan over the top, then drizzle over half the dressing and top with the sliced chicken. Drizzle over the remaining dressing