Chicken Caesar Salad

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 mins

FOR THE CROUTONS

2 cloves - garlic

3 tablespoons - extra virgin olive oil

4 thick slices - white bread

FOR THE SALAD

1 - large egg

1 teaspoon - Worcestershire sauce

3 tablespoons - fresh lemon juice

1 clove - garlic

pinch - salt

½ teaspoon - freshly-ground pepper

1 teaspoon - capers

1 teaspoon - Dijon mustard

5 tablespoons - extra virgin olive oil

2 small - romaine lettuce

2 - cooked chicken breasts

6 tablespoons - grated Parmesan cheese

For the croutons, peel and crush (mince) the garlic and cut the bread into ½" (1cm) cubes. Combine the garlic, oil and salt in a bowl and mix well. Add the bread cubes and turn until they are coated evenly in oil. Spread the coated cubes onto a baking sheet and bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for about 10 minutes until the croutons are golden.
Bring a pan of water to the boil, add the egg and cook for just 45 seconds - no more! (This is called "coddling" the egg). Remove from the pan and allow to cool - under cold, running water if you want it chilled quickly.
To make the salad, peel and crush (mince) the garlic and grate (shred) the Parmesan cheese. (Freshly grated always tastes better than packets of grated cheese). Mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, mustard and capers in a bowl. Crack the cooled egg and add to these ingredients, then whisk until it is smooth.
Add the olive oil in a slow steady stream while constantly whisking. If you add the oil too quickly, the dressing will separate and will not emulsify.
To serve, remove the outer leaves from the lettuce then tear the inner leaves into ½" (1cm) pieces and place them in a large bowl (wooden if you have one). Slice the chicken breasts on the diagonal and add to the bowl. Add half the dressing, toss the salad, then add remaining dressing, Parmesan cheese and croutons and toss again. Serve on chilled plates.