Friday, October 30, 2009

Caesar Salad with Roast Chicken

We decided to have 'light' lunches whenever possible, so here's one of my favourite salad. I used to really like the one they serve in Marche, but with the disappearance of the outlets, so did the opportunities for it.

The traditional salad dressing calls for a coddled egg, but I think half boiled eggs should only be taken on its own with a good dark soy sauce, so I opted for hard boiled eggs as toppings instead.

Ingredients for 2
Romaine salad leaves, washed and torn into chunks
1 hardboiled egg
2 slices of bacon, fry till crispy
Roast chicken slices
Rye bread croûton, or just tear up some bread you have, sprinkle with some salt and olive oil and pop it in the pre-heated oven at 180 degrees Celsius for about 10 minutes.

3 anchovies fillets
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons Worcester sauce
1 clove garlic, grated finely
fresh ground black pepper
2 tablespoons of grated Parmesan cheese


  1. Prepare the croûtons first, and while that is in the oven, fry up the bacon on a non-stick pan. You don't have to add any oil for that, the bacon can cook in its own fat.
  2. Prepare the dressing by first smashing the anchovies fillets till its mushy, add in the rest and mix thoroughly. It should be of a slightly thick consistency.
  3. Assemble by tossing the salad leaves in the dressing, top with the croûtons, crumbled bacon and a sprinkle of Parmesan cheese. Add in the roast chicken slices and serve.

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