2 Free range chicken breasts (optional)
2 – 4 tablespoons olive oil
Sea-salt and black pepper
4-6 slices of streaky bacon
¼ loaf of white or seedy bread, torn into chunks
1 large Romaine lettuce or 2 baby gem, washed and torn
30g parmesan, grated
1 small lemon, juice & zest
1 egg yolk
50ml olive oil
30g parmesan, grated
1-2 garlic cloves, crushed
1tsp Worcestershire sauce
1tsp Dijon mustard
4-6 anchovies, finely chopped
Black pepper to taste
1. Begin by putting some salt and pepper on your chicken and a little olive oil.
2. Cook the chicken in a hot grill pan, under the grill or on the BBQ for 10 minutes until the
biggest part is fully cooked.
3. In the meantime either fry or grill your bacon strips until crispy, pat dry and set aside but
keep the tin.
4. Now tear your bread into rough pieces and toss them into the bacon tray. Add a drizzle
more olive oil and salt and pepper.
5. Pop this tray back under the grill to get nice and crispy, turning after a few minutes.
6. For the dressing: (you could use a food processor or hand blender)
7. In a large mixing bowl, whisk the egg yolk and lemon juice then slowly add the oil.
8. Once this becomes lighter and slightly mayonnaise like in texture, whisk through the
parmesan, garlic, Worcestershire sauce, Dijon and anchovies.
9. Taste for balance, adjust where needed.
10. Pop your washed leaves in the bowl, along with most of the croutons and roughly break up
half the bacon.
11. Serve your salads into the two bowls and place the chicken breast on top, you can slice it if
you wish.
12. Garnish each plate with the remaining croutons, bacon and grated cheese.
13. This is traditionally made at the table, like any salad, if not eaten quickly it will go soggy.
