Ed creates a luxurious version of this classic American dish, flavoured with chicken, pancetta and a rich dressing. If you?d rather save time, use a sho-bought Caesar dressing instead of making your own.
Slice the chicken breasts in half horizontally and then lengthways. Mix the chicken pieces with the lemon zest, thyme and garlic. Season with salt and freshly ground pepper. Cover and marinate in the refrigerator for 2 hours.
Meanwhile, hard-boil the eggs for 6 minutes, then plunge at once into cold water. Heat a griddle pan until hot. Griddle the marinated chicken until cooked through, cooking on each side. Slice the griddled chicken into strips. Cook the pancetta cubes in a frying for approx 8 minutes until cooked through and crispy.
To make the croutons, heat the olive oil in a frying pan. Add the cubed bread and fry until crisp and golden brown. To make the dressing, place the garlic, anchovy fillets and lemon juice in a food processor. After one minute, with the machine still running, add the egg yolks.
Gradually add the vegetable oil in a slow trickle. When two-thirds of the oil has been incorporated add the warm water, still with the blender running. Add the Worcestershire sauce, Tabasco and tomato ketchup. Gradually add the remaining olive oil, with the blender still running. Pour the Caesar salad dressing into a large bowl. Mix in the chopped parsley and grated
Parmesan and season generously with freshly ground black pepper. Add the lettuce and croutons and toss well. Add the hard-boiled eggs, sliced chicken and pancetta. Garnish with parmesan shavings and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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