Discover how to make the perfect, classic Caesar dressing in this simple recipe from Gordon Ramsay
Chop the bread into 2cm chunks. Lightly drizzle with olive oil and season with a pinch of salt and pepper, then toss to combine.
Place a large frying pan over a medium heat, add a dash of oil and fry the bread until golden and crisp. Grate three-quarters of the Parmesan over the croutons, toss together over the heat, then transfer to a plate.
To make the dressing, put the egg yolks, mustard and vinegar into a bowl and whisk together. Slowly pour in the olive oil, whisking as you do so, until the mixture emulsifies.
Finely chop the anchovies and mix with the garlic to form a rough paste. Add to the dressing and mix well. Stir in the Parmesan, lemon juice to taste, and a little splash of water.
Put the lettuce into a serving bowl, add a squeeze of lemon juice and half the dressing. Sprinkle over half the croutons and mix. Top with the rest of the croutons and finish with the remaining Parmesan.
Place a griddle pan over a medium-high heat. Season the chicken breasts on both sides, drizzle with a little oil and cook on the hot griddle for 3–4 minutes on each side, until nicely striped and cooked through. Transfer to a plate, sprinkle over some of the remaining dressing and leave to rest for 5 minutes.
Slice the chicken into diagonal strips and serve warm, either mixed through or alongside the salad with a little extra dressing spooned over.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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