Caesar salad with smoked chicken
For the croutons
For the dressing
- 1 free-range egg yolk
- ½ lemon, juice only
- 50ml/2fl oz double cream
- 50ml/2fl oz Greek yoghurt
- 2 tbsp chopped anchovy
- 25g/1oz parmesan, grated
- salt and freshly ground black pepper
For the salad
To make the croutons, in a large bowl toss the bread with the oil until absorbed and season well with salt and freshly ground black pepper.
Fry the bread cubes until golden and crisp, then drain on kitchen towel.
To make the dressing, in a large bowl whisk together all the dressing ingredients then season with salt and freshly ground black pepper.
To make the salad, toss the lettuce and chicken in the dressing, then arrange on a large serving dish.
To serve, sprinkle over the parmesan, croutons and mint then season with salt and freshly ground black pepper to taste.