Caesar Salad



  • 50g crustless white bread, 10 mm cubes
  • 2 tbspn olive oil
  • 2 tbspn parmesan, finely grated
  • 1 clove garlic, crushed or fine grated


  • 400g chicken tenderloins, gristle removed
  • 1 mild fresh chilli, fine chopped
  • 2 tblsn olive oil


  • 5-6 slices of prosciutto


  • 1 good size egg
  • 1 clove garlic
  • Juice of 1 lime
  • 1 heaped tspn mustard powder
  • ½ tspn Worcestershire sauce
  • 3 anchovy fillets
  • 150 ml EV olive oil (including oil drained from anchovies)
  • Salt & pepper to taste


  • 1 cos lettuce, leaves separated, washed and dried
  • 1 tin anchovies
  • 50g parmesan, fine sliced using potato peeler 



  • Pre-heat over 180 degrees.
  • Mix the oil, parmesan & garlic in a bowl – add the bread cubes – stir to ensure the cubes are coated
  • Bake on a steel tray for 10 minutes or so until golden brown – check & turn regularly


  • Mix the chicken, oil & chilli in a bowl – make sure chicken is coated
  • Fry until just cooked – turn only once. Keep warm (room temperature-ish)


  • Grill to make crispy


  • In a food processor put the egg, garlic (whole), lime juice, mustard, Worcestershire sauce & 3 anchovy fillets – blend until smooth (garlic broken down).
  • With the motor running very slowly pour the EV olive oil (with anchovy oil combined) thru the funnel
  • Season with salt & pepper to taste

Salad Assembly

  • “Paint” the larger cos leaves with dressing – arrange on large plate
  • Layer up with anchovies, croutons, chicken, pancetta and some small cos leaves


  • Serves 2 as meal or 4 as side/entree


  • Reduce whole anchovies for the “squemish” – DO NOT remove anchovies from the dressing
  • Take care not to over chilli the chicken – it will over power the rest

“Stolen” from Delia Smith

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