Chicken caesar salad with potato slim “croutons”
SERVES 4 SUPER EASY
I love Caesar salad made properly but all too often its disappointing – especially the croutons. These potato bread “snakey” croutons are a lovely Irish twist!
- 1 large cos lettuce
- 50g (2oz) freshly grated Parmesan cheese
- 275g (10oz) cooked chicken breast, cut into slices on the diagonal
- 1 ½ tsp Dijon mustard
- 2 tbsp lemon juice
- 1 garlic clove, crushed
- 2 tsp Worcestershire sauce
- 10 drops of Tabasco
- 1 egg yolk
- 2 anchovies, crushed (a garlic press works well)
- 100ml (3 1/2fl oz) light olive oil
- 2 Rankin Selection potato farls
- 1–2 tbsp light olive oil
- sea salt and freshly ground black pepper
For the dressing, dissolve a pinch of salt with the mustard in the lemon juice. Add the garlic, Worcestershire sauce, Tabasco, egg yolk and crushed anchovies. Slowly add the light oil to the mixture in a thin steady stream, whisking continuously. Season to taste.
For the croutons, preheat the grill to high. Toast the potato farls on both sides and then cut in half horizontally and cut into very thin strips. Toss in the olive oil and finish under the grill, stirring occasionally or sauté on a large non–stick frying pan until lightly golden but don’t be tempted to make them too crispy. Drain briefly on kitchen paper as these are best served warm.
Meanwhile, wash the lettuce and pat dry. Break the bigger outer leaves roughly, keeping the smaller inside ones whole. Toss with the dressing and two–thirds of the Parmesan.
Arrange the leaves in the centre of each plate and garnish with the warm potato bread croutons, chicken slices and remaining Parmesan. Season generously with black pepper to serve.