"my spin on the all-time classic"
The ultimate caesar
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Prep time 20mins
Serves or Makes: 5
Recipe Card
ingredients
- 4 head fresh ruby gem/romaine lettuces
- 4 whole raw chicken breasts
- 160 gram sliced parma ham
- 4 slices fresh sourdough bread
- 250 gram fresh buffalo mozzarella
- 100 gram Roasted pine nuts
- 150 gram unsalted butter
- pinch salt
- olive oil
- balsamic
- Handful toasted, or walnuts pine nuts
Method
Step 1
Begin by slicing the up the chicken breasts finely, you then pan fry them on low heat with 50g butter. Too much heat will seize the meat up causing the strips to become rubbery! Season with salt & pepper then set aside
Step 2
Rip up the mozzarella, using your hands - to create more organic, natural-looking shapes as opposed to rigid, cubes. You then submerge them in a glug of olive oil, salt, and a dash of white balsamic vinegar (if you only have the usual dark one that's absolutely fine, I just use white for aesthetic purposes!) then set aside
Step 3
For the croutons, you simply slice the sourdough slices in cubes, keeping them big and don't worry too much about ensuring they're all identical - gives the salad character! You then put 100g butter (if you're wishing to indulge, you can go wild with a whole lot more) into a frying pan and heat it up until it begins to sizzle. You then throw the bread into the butter and keep stirring them until they've sponged up the butter and go a gorgeous brown. Immediately transfer onto some kitchen towel and sprinkle with a very generous pinch of salt.
Step 4
The salad leaves must just be broken up and rinsed before plating! Usually, I ensure all the leaves are bite-sized before making it into the plate, however, I love the way these hold all the ingredients when left whole.
Step 5
To assemble, you lay out all the leaves on your plate. You then sprinkle over the ripped up mozzarella, followed by the chicken strips. Next up is the parma ham, which I folded up into what look a little bit like roses. The croutons you can just scatter around, filling up the bowl but not overcrowding it. Then, lastly to finish it all off is a spray of toasted pine nuts!
Step 6
The dressing: I blend up around 125ml yoghurt & 125ml mayonnaise with a tbsp olive oil, one garlic clove, 3 anchovies, pepper and a squeeze of lemon juice. These quantities you can play around with to your preference!