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Ingredients
For the dressing
3teaspoonwhite wine vinegar
1teaspoonDijon mustard
6anchovy fillets
splash of Worcestershire sauce
1small garlic clove
pinch of white pepper
50mlolive oil
200mlvegetable oil
1egg
1-4teaspooncold water
For the salad
1iceberg lettuce
olive oil
500gchicken tenders
4slicesof stale bread
parmesan- to serve
Instructions
For the dressing
Place the white wine vinegar, mustard, anchovy fillets, Worcestershire sauce, garlic and white pepper into a deep jug and use a stick blender to create a smoothish paste.
Pour in the oils, then carefully crack in the egg (don't break the yolk)
Place the head of the stick blender over the yolk, turn the speed to high and slowly bring the blender up through the oil.
You should get a luscious creamy dressing.
If the dressing is too thick use your stick blender to mix in some cold water. I start with 1 teaspoon and add it slowly until I have a constancy somewhere between pouring and dolloping.
For the salad
Pre-heat the barbecue or grill pan.
Remove the outer leaves of the lettuce and cut off the very brown end of the lettuce.
Cut the lettuce in half and then cut heat half into 4 wedges. Ensure each wedge has a little bit of the centre root so that it stays together. Set aside
Brush the chicken with olive oil then place onto the grill.
Brush the lettuce with olive oil and place it cut side down on the grill.
Turn the chicken and lettuce after 4 minutes and then cook on the other side for a further 4 minutes or until the chicken is cooked through.
Once you have turned the chicken, add the bread to the grill and allow that to toast on both sides.
To assemble the dish add two wedges of lettuce to each dish, divide out the chicken tenders, crumble over the toast and top with a generous drizzle of caesar dressing.