Caesar Salad - with homemade Caesar Salad Dressing

• servings: 5 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1 cup mayonnaise (Hellman's or S&W Whole Egg, Note 1)

1/2 tsp garlic (, finely minced, use garlic press, if you can)

2 anchovy fillets (or 3/4 tsp Anchovy paste, Note 2)

2 tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1/2 cup freshly grated parmesan cheese (, or 1/3 cup store bought grated parmesan cheese, Note 3)

3 - 4 tbsp milk (to adjust consistency)

1/4 tsp salt

1/4 tsp Black pepper

2 - 3 slices white bread (, 2/3" / 1.5cm thick, Note 4)

1 garlic (, cut in half)

1 tbsp olive oil

1/4 tsp salt

150g / 5oz streaky bacon (, cooked and chopped)

10 cups cos / romaine lettuce (, chopped, wash & dried, 1 large, 2 medium, 3 small, Note 5)

Freshly grated parmesan (, for garnish)

2 - 4 eggs (, cooked to your taste, peeled and halved)

500g / 1lb chicken breast fillets (2 pieces)

1/2 tsp EACH salt and pepper

1 tbsp olive oil

Directions

Dressing

Whizz all ingredients in food processor until smooth, starting with 3 tbsp milk.

Taste and adjust salt and pepper as desired, and use milk to get the dressing to the desired consistency. (Note 6)

Set aside for 20 minutes+ to allow flavours to develop.

Bacon

Place bacon into a cold skillet (no oil), then turn onto medium high. Cook until golden, turn, cook other side until golden. Remove onto paper towels, cool, then chop.

Garlic Croutons

Preheat oven to 180°C/350°F.

Toast bread in the toaster for 1 minute (or oven for 2 minutes each side) until surface is dried but not browned.,

Rub both sides of each piece of bread with the cut side of the garlic (Note 7).

Remove crust from bread (optional) and cut into cubes - around 1.5 cups. Drizzle with 1 - 2 tbsp olive oil, sprinkle with salt, then bake until golden, shaking the tray once. Sandwich bread will take around 7 minutes, sourdough and similar breads take 12 - 15 min.

Assemble

Place lettuce in bowl with 1/2 the Dressing. Toss well, taste, then decide if you want more Dressing.

Transfer to serving bowl. (Top with chicken and egg if using) Scatter over with bacon and croutons. Sprinkle with parmesan and serve!

OPTIONAL EXTRAS - Chicken & Egg

Eggs: Place the eggs in a saucepan and cover with water. Place over medium high heat and bring to simmer. Once the water is simmering, turn down to medium (gentle simmer) and cook for 3 min (for soft centres), 4 min for firm yolks and 6 min for hard boiled. Remove eggs, run under cold water for 15 sec then leave submerged in a bowl of cold tap water for 5 min. Peel then set aside. (Note 6)

Chicken: Either pound the chicken to about 1.2cm/ 1/2" even thickness, or slice each breast in half horizontally. Sprinkle both sides with salt and pepper. Use bacon fat remaining in skillet. Cook first side for 5 min, turn then cook the other side for 2 min. Remove, cover loosely with foil and rest for 5 min. Cut into slices.

Nutrition

• Serving Size: 440 g
• Calories: 396 kcal
• Total Fat: 35 g
• Saturated Fat: 8 g
• Cholesterol: 39 mg
• Sodium: 970 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 12 g