Air Fryer Caesar Salad

Rinse the Chicken (1) under cold running water and pat dry with a kitchen towel. Rub the chicken all over with Olive Oil (as needed) and season with Sea Salt (to taste) and Ground Black Pepper (to taste).

Place the bird breast-side down in the air fryer and set it to 350 degrees F (180 degrees C) for 40 minutes.

Once the time has passed, flip the chicken and cook for a further 20 minutes. Set the chicken aside and let it reach room temperature.

Arrange the Streaky Bacon (1 pckg) in the air fryer and cook for 15-20 minutes at 350 degrees F (180 degrees C) or until crispy. Set the bacon aside until cool.

For the dressing, place the Mayonnaise (4 Tbsp) and Anchovy Fillets in Oil (4) into a blender. Add in about a tsp of the anchovy oil and 1 Tbsp of freshly squeezed Lemon Juice (1). Grind in a little Ground Black Pepper (to taste) and blitz until smooth.

For the croutons, tear the Ciabatta Bread (4 slices) into a bowl and crush in the Garlic (1 clove). Drizzle over some Olive Oil (as needed), scatter over the leaves of Fresh Rosemary (1 sprig), and season the bread with Sea Salt (to taste).

Toss to combine and transfer the bread into the air fryer. Cook for 10-15 minutes or until golden and crisp.

Quarter the chicken and roughly chop the breast, thigh meat, and skin.

Set a pot of water to boil over high heat. Once boiling, add in the Eggs (4) and cook for 7-8 minutes. Once cooked, run cold water over the eggs and peel.

To assemble the salad, roughly chop the Romaine Lettuce (1 head) and add it to a large bowl. Use a sharp knife or mandolin to finely slice the Fennel Bulb (1) and add the slices to the lettuce.

Tear the bacon into bite-sized pieces and scatter over the salad, followed by the croutons and chopped chicken. Sprinkle over the Parmesan Cheese (1/2 cup) and the anchovy dressing and use two spoons to lightly combine the ingredients. Plate the salad into individual bowls and top each with half a jammy egg.