Nothing beats my mother’s Caesar Salad recipe though pretending you had eaten it for 10-days straight – which I believe you could – then this is not a bad alternative for a day.
I adapted it by adding the poached egg and seriously, why shouldn’t you?!
Stop worrying about Caesar Salad being so bad for you and focus on the positives: life is short and so eat well.
650gm chicken breast (skinless)
8 slices prosciutto
Quarter to a third of a baguette, cut into largish croutons
2 garlic cloves, smashed
3 tbsp lemon juice
2 tsp Dijon mustard
1 tsp anchovy paste (chopped anchovies)
2 baby cos lettuce (the recipe asked for Romaine which would be better)
½ cup grated Parmigiano-Reggiano (or Parmesan)
Pepper and Salt
- Blend garlic, lemon juice, mustard, anchovy paste, pepper and salt in a blender until combined. With motor running, add 7 tbsp of olive oil in a slow stream, blending until emulsified.
- Heat a large pan with oil over a medium-low heat, add enough olive oil to barely cover the pan and cook the croutons until lightly golden: the croutons should have absorbed the oil, and oil should be added if too dry.
- Poach the eggs, drain and reserve.
- Heat a large pan over a medium-low heat, and cook the prosciutto until slightly crispy. Tear.
- Pat the chicken dry and coat with 1 tbsp oil, and season. Heat lightly oiled grill pan (or BBQ grill) medium high and grill the chicken. Cut into ½ inch slices and let cool slightly.
- Toss the chicken with two tbps of the dressing in a large bowl.
- Add the lettuce, cheese, remaining dressing, croutons, prosciutto and toss. Serve in bowls, placing an egg over the top of each.