A classic Caesar salad recipe and defintiely one to have in your repertoire...

If you have time, roast a whole chicken beforehand so you have it ready. Any leftovers can be enjoyed for lunches later in the week.

What you'll need

Enough for however many you're feeding, I cook for 2.

• Cooked chicken
• Crispy lettuce (Kos or Romaine)
• Parmesan cheese
• Smoked pancetta cubes or bacon

For the dressing

• Olive oil
• White wine vinegar
• Garlic clove
• Egg yolk
• Parmesan cheese
• Anchovy fillet/s (optional)
• Salt & pepper

What to do

1. Slice or shred enough cooked chicken for however many you're feeding, about 1 breast per person.
2. If using, add some pancetta cubes to a pan and fry gently until nicely browned.
3. In a large bowl add; about 5 tablespoons olive oil, 1½ -2 tablespoons vinegar or lemon juice, ½ grated garlic clove, 1 egg yolk, a handful of grated parmesan, 1 finely chopped anchovy fillet (optional), salt & pepper. Mix well to emulsify, it should look like runny mayonnaise, add a splash of water to thin down if it's too thick. Taste, and adjust seasoning to your preference, it may need more vinegar.
4. All cooked and prepped? It's time to dress the salad and plate up!
5. Add the washed crispy lettuce to the dressing and toss. You can throw all the ingredients in with the dressing at this point and give it all a good coating, but I like to layer the flavours up a little and serve the chicken and pancetta on top of the salad, adding a few shavings of parmesan to the top.

Dressing ingredients