This is one of the things we never take off the menu; people always ask for it.
- 130g chicken breast
- 3 rashers streaky bacon
- 4 white anchovies
- 1 quail egg
- 10g Parmesan, shaved
- 5 croutons
- 5 whole caperberries
- 100g mixed salad leaves
- 45ml (3 tbsp) homemade mayonnaise
- 100g Parmesan, grated
- 1 garlic clove, finely chopped
- 1 anchovy, chopped
- 50ml water
- Parmesan (optional), to serve
For the salad, cut the chicken breast into strips and pan-fry in a shallow pan over medium heat until cooked through, about 6 – 8 minutes. Remove from the pan and allow to cool.
Cook the bacon until very crispy in a separate frying pan. Remove from the pan and cool then cut into thick strips.
Gently mix the remaining salad ingredients in a large bowl with the chicken and bacon.
For the dressing, place the mayonnaise in a mixing bowl and mix in the Parmesan, garlic and anchovy. Add the water to thin it out, adding more water if necessary.
To serve, put the mixed salad on a plate then pour over the dressing. Shave more Parmesan on top if desired.