Chicken Caesar Salad

Dressing: In a small blender, put in the garlic, anchovies, parmesan, lemon juice, mustard and egg yolk until you have a nice paste.

Add in the mayonnaise and mix again.

Add olive oil and mix to consistency desired (don’t thin it out too much)

Season (salt & pepper) to taste

Garlic Croutons: Preheat oven to 180C

Toast bread in the 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

Remove crust from bread and cut into cubes. Drizzle with 1-2tbsp olive oil, sprinkle with salt, then bake until golden, shaking the tray once for approximately 12-15mins

Salad Assembly: Place the lettuce, croutons, chicken, bacon and half the parmesan, anchovies and dressing into a bowl and toss well.

Add more dressing to taste

Add the remaining parmesan and anchovies to the salad and the half-cut eggs.

NOTE: Dressing can be stored for 4-5 days in a glass jar Croutons can be bought if you don’t have the time or inclination I like my eggs a little runny rather than a very hard boiled egg but this is completely up to your own taste buds.