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Lemon chicken caesar salad
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Upgrade your Caesar salad with zesty lemon, crunchy sesame seeds, and pan-fried chicken. Top it off with extra dressing and freshly grated parmesan for a winning meal.
Ingredients:
  • 8 chicken thigh fillets, trimmed
  • 80ml lemon juice
  • 80ml olive oil
  • 1/2 loaf day-old sourdough bread, crusts removed, torn into bite-sized pieces
  • 4 slices prosciutto
  • 6.00 gm sesame seeds
  • 2 tsp chopped tarragon
  • 2 baby cos lettuces, leaves separated
  • 4 eggs, poached
  • 2 egg yolks
  • 21.00 gm lemon juice
  • 200ml sunflower oil
  • 3 tsp white wine vinegar
  • 4 anchovy fillets, plus extra to serve
  • 24.40 gm Worcestershire sauce
  • 11.80 gm Dijon mustard
  • 25g parmesan
Instructions:
  • In a large bowl, toss together chicken, juice, oil, and a pinch of pepper until well combined. Cover with plastic wrap and refrigerate for 1-2 hours to let the flavors meld.
  • To make the dressing, simply combine yolks, juice, and a pinch of salt in a food processor until smooth. Gradually pour in the oil while processing until a thick, glossy mayonnaise forms. Then, add vinegar, anchovies, Worcestershire sauce, mustard, and cheese, and blend until mixed. Season with pepper and set aside.
  • Preheat your oven to 180C and line two trays with baking paper. Arrange the bread on one tray, drizzle with extra oil, and toss to combine. Lay out the prosciutto on the other tray and bake for 10-12 minutes until the bread is golden and the prosciutto is crisp. Allow it to cool before breaking the prosciutto in half lengthways.
  • 1. Preheat a large frypan over high heat until it smokes. Coat chicken with sesame seeds on both sides and cook each side for 5 minutes or until fully cooked. Sprinkle with tarragon, let it rest for 10 minutes, then slice into 1.5cm strips.
  • On individual plates, arrange lettuce, chicken, croutons, prosciutto, and extra anchovy (if desired). Generously drizzle with dressing, sprinkle with extra cheese, and crown with poached eggs for a delightful presentation.

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