Chicken caesar salad

SERVES 4

For the dressing

2 egg yolks

2 tbsp lemon juice

pinch of English mustard powder, such as Colman’s

½ tbsp Worcestershire sauce

½ tbsp hot pepper sauce, such as Tabasco

2/3 cup (150ml) vegetable oil

¼ cup (50ml) olive oil

2 large handfuls of crisp lettuce leaves, such as romaine hearts

1 cup (150g) prepared croutons

½ cup (2oz/50g) freshly grated Parmesan cheese

2 cooked boneless chicken breast halves (12oz/350g), sliced

10 flat anchovies in oil, drained

Method:

1 First, make the dressing. In a bowl, whisk together the egg yolks, lemon juice, mustard powder, Worcestershire sauce, and pepper sauce. Whisking continuously, gradually whisk in the vegetable oil and then the olive oil, a little at a time, until the dressing forms an emulsion. If it is too thick, whisk in a little cold water.

2 Place about half of the dressing in a large bowl, then add the lettuce leaves, croutons, and half of the Parmesan. Toss gently to coat the leaves. Lay out the leaves on serving plates or a platter, and top with the chicken and anchovies. Sprinkle with the remaining Parmesan, drizzle with some more of the dressing, and serve.

Variations:

Instead of chicken, use large shrimp, cooked and peeled, with tails left on.

Chicken caesar salad