I absolutely love this salad it’s a take on a traditional Caesar salad, very fresh, very simple to make and of course very delicious! I also love the iceberg lettuce that many people tend to push to the side or regard as ” tasteless” it gives the salad a very fresh taste, great texture and works really well with the dressing and fresh anchovies. The anchovies you will find in the deli section of most supermarkets. They are not salty like the ones you find in jars or tins but very fresh, shinny sliver skinned and slightly pickley, just delicious. Perfect alternative to adding the salty version into the sauce and adds so much flavour to this salad.
Serves 2/3
2 large chicken breasts
1/2 large iceberg lettuce, washed
100g crusty bread, cut into cubes
80g fresh pickled anchovies
4 large tbsp mayonnaise
1 tsp capers, finely chopped
2 baby gherkins, finely chopped
1 tsp Dijon mustard
150g parmesan, shaved
Salt and pepper, to season
First of all set your oven to 200 degrees C. Put your bread on a baking tray with plenty salt and pepper and drizzled in olive oil then place in the oven for around 6-7 minutes until they are starting to turn golden. Now add a pinch of salt and pepper to your chicken breasts and cook on a medium heat in a pan until cooked through,around 4 minutes on each side, be careful not to over cook and set aside. Leave both the croutons and chicken breasts to cool slightly while you make the rest of the salad. Roughly chop the iceberg lettuce and place in a large bowl. In a smaller bowl mix together the mayonnaise, mustard, capers, gherkins and salt and pepper. Add the dressing to the lettuce along with the chicken, anchovies and croutons and mix well until thoroughly coated in the dressing. Place the salad on a large plate and top with the shavings of parmesan, pinch of pepper and drizzle of olive oil and serve. Delicious!!
InsideTheRusticKitchen 