Caesar Salad

A small portion of this classic salad is just what you need for a light supper or starter.  Ring the changes if you're feeling adventurous and use crispy bacon and avocado instead of chicken and call it a Roman Salad. 

Ingredients

1 medium ciabatta loaf

3 tbsp olive oil

2 skinless, boneless chicken breasts

1 large cos or romaine lettuce, leaves separated

For the dressing

1 garlic clove

2 anchovies from a tin

A wedge of parmesan cheese for grating and shaving (you won't use it all)

5 tbsp mayonnaise

1 tbsp white wine vinegar.

Method

Heat oven to 200C. Tear the bread into big croutons or, if you prefer slice it. Place on a large baking sheet or tray and sprinkle over 2 tbsp olive oil. Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 minutes, turning the croutons a few times during cooking so they brown evenly.

Rub the chicken breasts with remaining oil, season. Place pan over a medium heat for 1 minute, until hot, but not smoking. Lay the chicken on the pan and leave for 6 minutes. Turn the chicken, then cook for 6 minutes more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.

Bash the garlic with the flat of a knife and peel off the skin and crush into a smooth paste. Mash the anchovies with a fork against the side of a small bowl. Grate a handful of cheese and mix with the rest of the dressing ingredients. Season to taste. It should be the consistency of yogurt, if needed stir in a few teasp water to let it down.

Shave the cheese with a potato peeler. Tear lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons. Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the Parmesan on top and serve straight away.