First Make The Caesar dressing, by placing the mayonnaise in a food processor with
Wash the baby gems, pick off the leaves and allow to dry on a kitchen towel.
Place the bread and pancetta on a preheated baking tray and drizzle with the oil. Season and bake at 160°C/gas mark 3 for approximately 5 minutes, until crispy.
To assemble the salad, first place the baby gem leaves, with the sliced fowl breasts and croutons in a bowl. Gently mix in the dressing, until all of the leaves are coated, place into a serving dish and finish with the remaining anchovies and shavings of coolea, the pancetta sices and a few garden herbs.