Salad Ingredients
2 teaspoons olive oil
2 chicken breast fillets, cut into 1cm thick slices
4 rashers bacon, rind removed, cut into 1cm strips
4 slices bread, cut into cubes
4 eggs
1 cos lettuce, leaves picked, washed and dried
½ red onion, very finely sliced
1 cup Caesar salad dressing (recipe below)
½ cup freshly shaved parmesan
Dressing Ingredients
1 tbs white wine vinegar
1 clove garlic, crushed
1 tbs Dijon mustard
6 anchovy fillets, finely chopped
1 tbs Worcestershire sauce
1 egg yolk
1 cup light olive oil
Lemon juice, to taste
Salt and pepper, to taste
Method
Fill your kettle with water and bring to the boil.
Heat a fry pan or BBQ flat plate over medium high heat. Heat 1 teaspoon oil and cook the chicken pieces for 2 minutes each side, or until cooked but still tender. Set aside under foil.
On the same pan, fry the bacon until golden and starting to crisp up. Remove the bacon from the pan, leaving behind the fat that has rendered out of the meat. Add the rest of the oil to the pan and fry the bread cubes until golden and crisp. Remove from the frypan and set aside.