Everybody loves a Caesar salad and this version from Spier features roasted rotisserie chicken and pan-friend sourdough croutons making a delightful meal out of a few classic ingredients.
Roasted chicken Caesar salad with asparagus, anchovies and sourdough croutons
For the dressing
1 clove garlic, finely grated
1 anchovy fillet, finely chopped then “pulped” with the side of a knife blade
30 ml fresh lemon juice
5 ml Dijon mustard
5 ml Worcester sauce
1/2 cup good quality mayonnaise
1/4 cup finely grated parmesan cheese (plus more for serving, optionally)
Place all the ingredients in a jug or mixing bowl, then whisk by hand to mix thoroughly. Set aside.
For the salad
1 bunch baby gem lettuce leaves, rinsed & drained
1 medium-size roasted rotisserie chicken, deboned and sliced (mostly breasts & thighs, keep the rest for another meal or making stock)
1 small bunch asparagus, blanched for 1 minute in water & drained
8-12 anchovy fillets
1-2 cups diced sourdough bread, pan-fried in a little olive oil until golden
On a large platter or on individual plates, arrange the leaves, chicken, asparagus, anchovies and croutons. Drizzle all over with some dressing and top with a grinding of salt & black pepper (and optionally, more parmesan).
