Chicken Caesar Salad

Name: Chicken Caesar Salad
Yield: Serves 4 as a lunch or light main course
Ingredients: 8 freshly marinated anchovies; 1 thyme sprig; 2 chicken breasts, with skin on; 375 ml pomace or light olive oil; 500 g unsalted butter; Parmesan shavings; 4 garlic cloves, peeled; 8 crispy pancetta slices; 2 tbsp white wine vinegar; 100 g Parmesan, freshly grated; 2 baby gem lettuce, trimmed; 4 anchovy fillets in oil, drained; 8 quail’s eggs; sea salt and black pepper; ½ small white loaf, crusts removed; 2 small garlic cloves, peeled and roughly chopped; 1–2 tbsp warm water (if required); 3 medium egg yolks

Preparation info

Serves
4
as a lunch or light main course

Difficulty
Medium

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

2 chicken breasts, with skin on
500 g unsalted butter
4 garlic cloves, peeled

Lunch
Main course

Method

First, wrap the loaf of bread for the salad in a freezer bag and freeze for an hour until firm.

Remove the skins from the chicken breasts (save for crispy chicken skins). Melt the butter in a pan and add the garlic, thyme and seasoning. Turn off the heat and allow to infuse for 30 minutes. Spoon out 3

Part of

Savoury

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