The Ultimate Caesar Salad
This dish goes so much further than just a bowl of greenery. Juicy roast chicken, crackling shards of bacon, crisp romaine lettuce, perhaps a few creamy slivers of ripe avocado and a sharp Parmesan cheese are all brought together with an addictively salty anchovy dressing is the stuff lovers of bistro-style fare dream of.
1 Free Range Chicken
1 handful Fresh Parsley
to taste Rosemary
6 clove Garlic
to taste Extra-Virgin Olive Oil
to taste Coarse Ground Salt and Pepper
100 ml Soy Sauce
150 ml Dry White Wine
6 slice Bacon
2 head Romaine
1 Large Ripe Avocado
to taste Parmesan Cheese
to taste Ciabatta bread
4 Anchovy fillets
1 clove Garlic
200 ml Crème Fraîche
to taste Fresh Black Pepper
Preheat the oven to 200 degrees C.
Using sharp kitchen scissors, snip through the Free Range Chicken and push down to flatten.
To make the marinade, chop the Rosemary. Finely chop the Fresh Parsley, and add to a mixing bowl along with the rosemary, crushed Garlic and the juice and zest of the Lemon. Season with Coarse Ground Salt and Pepper and add a good amount of the Extra-Virgin Olive Oil. Stir to combine.
Rub the mixture into the chicken, making sure to get it under the skin of the breast and between the leg and wing joints. Place the chicken in a roasting dish and pour the Soy Sauce and Dry White Wine into the bottom.
Roast at 200 degrees C for 30 minutes before turning down the heat to 180 degrees C for the final half hour. In the final 15 minutes, remove the chicken from the oven and the slices of bacon over the top of the roast. Pop the chicken back into the oven and continue cooking until the bacon is crisp.
Remove the roast from the oven, and allow the chicken to cool slightly before dividing it up and shredding the breast meat.
For the dressing, put the Anchovy fillets, Garlic, Crème Fraîche and Fresh Black Pepper into a liquidizer and blitz until smooth. Chill until needed.
To assemble the Caesar Salad, layer the romaine leaves in a large, flattish dish. Top with some roughly shredded roast chicken and the Large Ripe Avocado slices. Using your fingers, crumble the Bacon over the salad and grate or shave some Parmesan Cheese over the top. Drizzle over the anchovy dressing and serve.