adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Caesar salad with buttermilk dressing
Caesar salad with buttermilk dressing
0 Likes
Prep Time:
10 minutes
Cook Time:
17 minutes
Total Time:
27 minutes
Elevate your Caesar salad with our delicious buttermilk dressing.
Ingredients:
  • 1 small baguette, thinly sliced
  • 100ml olive oil
  • 2 small chicken breasts, trimmed
  • 2 eggs
  • 8 slices pancetta
  • 125ml buttermilk
  • 21.00 gm lemon juice
  • 12.20 gm Worcestershire sauce
  • 4 anchovy fillets, rinsed, dried, mashed
  • 2 baby cos lettuce, leaves separated
  • 100g shaved parmesan
Instructions:
  • Preheat your oven to 180°C. Arrange bread slices on a large oven tray. Brush both sides with 50ml of oil. Bake for 6 minutes on each side until beautifully golden. Then, set them aside.
  • Heat 1 tablespoon of oil in a non-stick frying pan over medium-high heat. Cook chicken for 4-5 minutes on each side until fully cooked. Set aside.
  • In a saucepan, gently submerge the eggs in cold water and bring to a gentle boil over medium heat. Lower the heat and let them simmer for 4 minutes. Quickly cool the eggs in cold water and remove the shells. Set aside.
  • Lay pancetta on a non-stick baking tray and grill until crisp, about 5 minutes. Drain on paper towel, then tear into pieces. Set aside.
  • In a small bowl, whisk together buttermilk, lemon juice, Worcestershire sauce, mustard, anchovy, garlic, and the remaining oil until fully combined.
  • In a large serving bowl, artfully layer cos leaves with croutons, pancetta, sliced chicken, parmesan, and crumbled egg. Finish with a generous drizzle of dressing before serving.

Similar Recipes