• This is one of the things we never take off the menu; people always ask for it.

    Caesar salad

    Serves: 1
    Cooking Time: 20 mins


    • SALAD
    • 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.