Chicken Caesar Salad

Method

1. 01

   Step 1: Prep the chicken

   Lay the breasts between two sheets of cling film and gently pound the thick end until each is an even 2 cm thick. Pat dry with paper towels, rub with oil and season both sides with salt and pepper.

2. 02

   Step 2: Bake the croutons

   Heat the oven to 190°C (375°F). Toss the bread cubes with the oil and crushed garlic, spread in a single layer on a baking sheet and bake for 8–10 minutes, stirring once, until golden and dry all the way through. Discard the garlic.

3. 03

   Step 3: Sear the chicken

   Heat a frying pan over medium heat, add the chicken and leave it alone for 5–6 minutes until an even golden crust forms. Flip and cook another 5–6 minutes, until a thermometer in the thickest part reads 74°C (165°F) and the juices run clear.

4. 04

   Step 4: Rest and slice

   Move the chicken to a board and let it rest for 5 minutes so the juices settle back into the meat. Slice across the grain into 1 cm slices.

5. 05

   Step 5: Make the dressing

   Mash the anchovies and garlic into a paste with the flat of a knife or in a mortar. Whisk in the mayonnaise, mustard, lemon juice and grated parmesan. If it's very thick, loosen with a spoonful or two of water until it runs off a spoon like thin yoghurt.

6. 06

   Step 6: Prep the romaine

   Separate the romaine leaves, rinse in cold water and dry thoroughly — wet leaves won't hold the dressing. Tear any large leaves in half.

7. 07

   Step 7: Assemble and serve

   In a large bowl, toss the romaine with two-thirds of the dressing until every leaf is lightly coated. Pile onto a platter, top with the chicken and croutons, drizzle over the rest of the dressing and finish with shaved parmesan. Serve straight away.