Choppers Twisted Caesar Salad

A good salad that will satisfy a blokes appetite too. The dressing has real punch to it but still goes well I reckon B-)

Ingredients

  1. 1 Cos Lettuce
  2. 4 large Rashers of Bacon
  3. 5 slice of Ciabatta Bread
  4. 1 large (or 2 small) Chicken Breast(s)
  5. 1/2 cup Fine Polenta (fine cornmeal)
  6. 1/4 cup Dried Oregano
  7. 1/4 cup Grated Parmesan
  8. 2 Eggs
  9. 1 large Bunch of Basil
  10. 250 grams Greek Yoghurt
  11. 1 tsp heaped of Horseradish Cream
  12. 6 Anchovies
  13. 2 tsp White Wine Vinegar
  14. 1 tbsp Cherry or Pomegranate Juice
  15. 1 1/4 tsp Dijon Mustard
  16. 1/3 cup Grated Parmesan
  17. 1 tsp Brown Sauce
  18. 1 Salt and Pepper for Seasoning
  19. 1 Grated Parmesan to sprinkle over at the end

Method

  1. Firstly cook the Bacon Rashers the way you usually cook bacon but make sure they are nice and crispy Put aside
  2. Next Preheat oven to 190°F C
  3. Take the Polenta the 1/4 cup of Parmesan and Dried Oregano and combine them well in a shallow dish
  4. Press Chicken Breast(s) into the Polenta mixture and roll and press all over the chicken
  5. Bash the Chicken Breast(s) until they about 3/4inch thick all over (You are not after schnitzel so dont bash it to thin)
  6. Place Chicken in frypan with a small amount (30ml) of oil over medium heat and cook Chicken through About 6 minutes per side is about right but please check if in doubt) The crumb coating should char a little Thats ok this is part of the flavour in the dish
  7. When cooked remove Chicken and keep warm uncovered
  8. Next place Basil Greek Yoghurt Horseradish Cream Anchovies Vinegar Cherry Juice Mustard Parmesan and Brown Sauce into a blender (or use a hand blender) and whizz to combine well Put aside
  9. Dice up the slices of Ciabatta Bread into chunky bite size pieces Shallow fry in a bit more oil in a frypan until golden Put aside keeping warm
  10. Clean pan or use another frypan and half fill with water and bring it too just boiling stage Take off of the heat and crack in the two eggs to poach leave while you are assembling the salad
  11. To assemble pull bits of the Cos letteuce and arrange around the bottom of the plates Next place around the plate then bacon which you have roughly chopped into bite sized bits Take the Chicken Breast(s) and cut it into chunky portions and scatter evenly over the plates Then add the Ciabatta croutons
  12. Return to the Eggs and taking a spoon or alike splash some of the hot water over the top of the egg to make the top go opaque
  13. Back to the salad give the sauce another stir and then spoon it over the salad until the amount you want is on there
  14. Taking a slotted spoon remove the Eggs and place one each in the middle of the salad They will be cooked but still have a runny yolk by this time this adds to the dish as part of a sauce so it shouldnt be cooked well done
  15. Sprinkle over remaining Parmesan and season Eggs with salt
  16. Done! Enjoy!

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