Though most people buy Caesar salad dressing in a bottle, the homemade version is incredibly easy to make and tastes much better than store-bought. Taking you from starters to mains with the addition of succulent chicken breast, this creamy classic will become a regular request at barbecues in the summer.
Prep time: 0:30 hours / Cooking time: 0:15 hours / Serves 4
- 4 rashers bacon, rind removed, cut into 2cm pieces
- 2 slices white bread, cut into 1cm cubes
- 4 chicken breast fillets
- Leaves from 2 baby cos lettuce or
1 large cos lettuce
- 4 hardboiled eggs, hard-boiled, cut into wedges
- 1 cup whole-egg mayonnaise
- 2 tbsp lemon juice
- 2 tbsp grated parmesan cheese
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 4 anchovy fillets
- 1 garlic clove
- Cook bacon in a non-stick frying pan over medium-high until crisp. Remove and drain on a paper towel. Add bread to frying pan. Cook for 3 minutes or until golden and crisp. Remove to a plate with bacon.
- Reduce heat to medium. Add chicken to pan. Cook for 4 minutes each side or until cooked through. Stand, covered, for 10 minutes. Slice chicken diagonally.
- To make dressing: Place all ingredients into the bowl of a food processor. Process until smooth. Transfer to a bowl. Cover and refrigerate.
- Wash and dry cos lettuce leaves. Arrange in a serving bowl. Top with chicken, bacon, bread and egg. Drizzle with dressing. Season with salt and pepper and serve.
Recipe courtesy of taste.com.au.