Fresh, crunchy and full of flavour, this spring-inspired Caesar salad is an easy weeknight favourite. Crisp lettuce is tossed through a creamy, zesty homemade Caesar dressing, then topped with juicy chicken, crispy bacon, golden Parmesan croutons and perfectly jammy eggs. Finished with plenty of Parmesan and a crack of black pepper, it’s a satisfying salad that feels fresh without skimping on the good stuff.
Ingredients
Salad
- 1 chicken breast, sliced in half horizontally
- 4 rashers nitrate-free streaky bacon, chopped into pieces
- Lettuce, chopped to fill your bowl
- 1 cup grated Parmesan
- 2 jammy eggs
Croutons
- 2 slices day-old bread, cut into cubes
- Olive oil
- Salt and pepper
- Grated Parmesan
Caesar Dressing
- 2–5 anchovies, depending on taste
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Juice of ½ lemon
- 1 large egg yolk (2 yolks if eggs are smaller)
- Salt and pepper, to taste
- A dash of olive oil
- ¼ cup grated Parmesan
Method
- Croutons: Preheat oven to 200°C and line a baking tray. Toss bread cubes with olive oil, salt, pepper and Parmesan. Spread on the tray and bake for 10–15 minutes, turning regularly and checking they don’t burn. Set aside.
- Bacon: Fry chopped bacon in a pan until crispy. Drain on paper towel.
- Chicken: Slice chicken breast in half horizontally. Season with salt and pepper and cook in a little olive oil over medium heat for 4–5 minutes each side, or until cooked through.
- Eggs: Bring water to the boil and carefully add the eggs. Cook for 7–8 minutes for jammy yolks. Transfer straight into an ice bath, then peel and halve.
- Dressing: Add anchovies, garlic, Dijon, Worcestershire sauce, lemon juice, egg yolk, salt and pepper to a bowl. Whisk together, then slowly add a dash of olive oil while whisking. Add Parmesan and whisk again.
- Assemble: Add chopped lettuce to a large bowl and toss with the dressing. Add the chicken, bacon, croutons and Parmesan and toss again. Top with the jammy eggs and serve. Season with salt and pepper.
