Caesar Salad with Grilled Chicken

Serves 2

2 chicken breasts
1 ciabatta roll
3 baby gem lettuces
1 tin anchovies, use as many as you like in the salad
50-75 g Parmesan, grated
olive oil

150 ml sunflower oil
25 ml olive oil
10 ml fresh lemon juice
2 ml salt
5 ml sugar
few drops tobasco sauce
25-50 ml red wine or rice vinegar
2 ml Dijon mustard
1-2 cloves garlic, crushed
2 egg yolks
salt freshly ground black pepper

Begin with the dressing. Put all ingredients, except oils in a blender and mix. Slowly add the oils until emulsified. If too thick, thin with a little water.

Preheat the oven to 180° C. Cut the ciabatta into 3 cm cubes and place in a roasting tray. Drizzle with 2 tablespoons olive oil and sprinkle with a little sea salt. Mix the ingredients together and bake in the oven for 8-10 minutes until golden brown and crunchy.

Slice the chicken breasts lengthways in half. Drizzle with olive oil and season with salt and pepper.

Slice off the bottom end of the baby gem and discard. Separate the leaves, rinse them gently under cold running water and dry off in a clean tea towel or in a salad spinner.

Place a grill pan over a high heat. Grill the chicken breasts for 3-4 minutes on each side until they are golden and cooked through.

Using a large bowl, mix together the salad leaves, dressing, anchovies, croutons and ¾ of the Parmesan. Season with salt and pepper.

Divide the salad between 2 plates. Lay 2 chicken breast halves on each salad and finish by scattering with the remaining Parmesan.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours