Chicken caesar salad

Babiche Martens

Caesar salad is a classic, although here I've added tomatoes just because I had them. For me a runny poached - not boiled - egg on top is a must. Take a little time to make this dressing rather than buying one - it's so much better and the flavours just make the salad. You'll often find me in the kitchen dipping croutons into the dressing, it's so delicious. The key to a caesar salad is to use the freshest of ingredients - do that and you can't go wrong.

Ingredients

2	Chicken breasts, cut into thin strips (Main)
3 Tbsp	Oil
1 tsp	Tuscan seasoning
½	Baguettes, cut into 2cm cubes
2	Baby cos lettuce, leaves, washed
10	Cherry tomatoes, halved
4	Eggs, poached
¼ cup	Fresh parsley, leaves
1 to serve	Shaved parmesan

Dressing

1	Egg
1 clove	Crushed garlic
1 tsp	Dijon mustard
2	Anchovies (Main)
150 ml	Grapeseed oil
½	Limes, juice
½ cup	Parmesan cheese, grated
1 to taste	Salt & freshly ground pepper

Directions

1. Heat oven to 170C.
2. In a small bowl mix 1 Tbsp oil with the chicken and herbs.
3. Heat a frying pan to a medium heat, fry the chicken for 4 or 5 minutes or until cooked. Set aside.
4. Mix the remaining oil with the baguette cubes and bake in the oven for 8-10 minutes until crisp and golden.
5. To make the dressing, put the egg in a blender. Add garlic, mustard and anchovies. Slowly add oil while the blender is running.
6. Add lime juice and parmesan, and blitz until well combined.
7. Season with salt and pepper.
8. Place the chicken, cos leaves and tomatoes into four bowls. Toss through the dressing.
9. Place croutons, a poached egg, parsley and shaved parmesan on top. Serve immediately.