Total time: Less than 1 hour.
This chicken caesar board is great way to share a meal with friends and family. Not only is it thoroughly delicious, it also makes a great centre piece. If you are worried about the cheese, bacon and chicken, just remember, it is technically a salad!
2 skin-on chicken breasts
Place cling film down on a solid surface, such as a chopping board. Lay your chicken down and place a further layer of cling film on top of that. Gently tenderise the chicken with a tenderiser, until about 2cm thick. Heat a griddle pan on a medium-high heat. Using a fork, place your chicken in a bowl & season with salt and olive oil.
Ensure the chicken is well oiled. Do not oil the griddle. Use the same fork to then place the chicken on the griddle, skin side down. Do not touch the chicken as the idea is to allow the skin to crisp up. Remember to wash your hands. The chicken is ready to flip over once the edges start to cook and the middle of the top remains translucent. Once flipped over, cook for a further 3-4 minutes, then turn the heat off, but do not remove the chicken. This will ensure the chicken is cooked all the way through. Finally season with pepper and slice on a diagonal.
Hard Boiled Eggs
Soft boiled eggs
3 eggs (Burford Browns if possible, if not, a premium, organic egg)
Take your eggs from the fridge and place in a cereal bowl. Run the bowl under a hot water tap to allow the eggs to come up to room temperature. At the same time, boil a kettle. The time it takes for the kettle to boil, will be the time needed for the eggs in the bowl. Place the boiled water into a small saucepan & bring up again to a rolling boil. Carefully place your eggs in the saucepan, as to not break the shells. As soon as the eggs hit the water, allow them to cook for 4 minutes and 30 seconds. Once the time is up, add the eggs to the cereal bowl, wait 1 minute, then run under a cold tap to allow them completely cool down. The eggs should now be cool enough to handle. Hit the shell all over with the back of a spoon. Pinch the shell away. Slice your soft-boiled eggs in half. Season with salt, pepper and then drizzle a few drops of truffle oil on the yolk.
½ Loaf of Ciabatta, torn into chunks
1/2 cup grated parmesan
Heat a frying pan and add some olive oil. Add your chunks of torn ciabatta and begin to gently toast. Once the chunks start to turn golden, add the grated parmesan until melted and fully incorporated. If the bread is toasting a little too quickly, or the pan is too dry, add more olive oil. Any parmesan that hits the pan & begins to fry, use a wooden spoon to move the bread into it and mop that delicious cheese up! Season with pepper and set aside.
1/2 cup grate Parmesan cheese
3 crushed garlic cloves
2 anchovy fillets, finely chopped
2 tsp dijon mustard
1 tbsp Lemon juice
2 tbsp mayonnaise
2 tbsp of sourced cream
Thoroughly combine all the respective ingredients in whatever order you please. Season to taste. Loosen with olive oil till you achieve your desired consistency.
2 rashers of bacon, grilled till crisp
Parmesan shavings, to taste
6 fresh anchovy fillets, halved
A handful of Cherry tomatoes, gently blistered in a frying pan
1 head of romaine lettuce
Handful of Watercress
Finally, decorate your board with all your elements in whatever way you please! The most important thing is to enjoy it. Goes great with a cold glass of white wine.