Chicken Caesar salad

1. 1

   Preheat the grill to high.

2. 2

   Place the speck or proscuitto onto a baking sheet and place under the grill for 3-4 minutes, or until crisp. Remove speck and place on a plate lined with kitchen paper to drain.

3. 3

   Cut both chicken breasts through the middle, without cutting through, to form one large flat piece. Season, to taste, with salt and black pepper and brush with olive oil.

4. 4

   Heat a griddle pan until hot then place the chicken breasts on it and cook for 2-3 minutes on each side, or until just cooked through.

5. 5

   Heat a frying pan until hot and add the butter and then the cubed bread. Fry until golden brown, then remove.

6. 6

   Separate the leaves from the lettuce and cut into chunky pieces.

7. 7

   For the dressing, in a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the garlic has softened. Leave to cool.

8. 8

   Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a hand blender or food processor until smooth. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste.

9. 9

   Add the crisp-fried speck, croutons and lettuce to the dressing and toss to combine. To serve, place salad on plate, top with chicken and pour the dressing over.

1 serving ≈ 390 g

Nutrition values are estimates. - means data is unavailable.