Caesar Salad

Ingredients

• Romaine lettuce
• Lemon
• Anchovy mayonnaise (dressing)
• Croutons
• Parmesan cheese

Steps

1. Tear or cut the romaine lettuce into chunky pieces — do not slice it too thinly.
2. Squeeze a little lemon over the lettuce and toss with about half of the anchovy mayonnaise dressing to coat the leaves.
3. Sprinkle half the croutons over the dressed lettuce and toss again to combine.
4. Transfer the dressed salad to a serving bowl or platter, add the remaining croutons, then finish with a generous grating of Parmesan cheese.
5. Serve the salad while the grilled chicken is warm (serve chicken in a separate bowl so the salad does not wilt).

Anchovy mayonnaise dressing

• Egg yolks
• Dijon mustard
• Red wine vinegar
• Olive oil
• Anchovies
• Garlic
• Parmesan cheese
• Lemon juice
• Water

1. Whisk the egg yolks with a little Dijon mustard and a splash of red wine vinegar until slightly thickened.
2. While whisking continuously, drizzle in the olive oil gradually until the mixture is the consistency of a thick double cream to make a basic mayonnaise.
3. Finely chop or mash the anchovies with the garlic into a coarse paste, then fold this into the mayonnaise.
4. Stir in grated Parmesan and lemon juice to taste, and add a small splash of water to loosen the mixture into a pourable dressing; adjust seasoning if needed.

Cheesy pan croutons

• Crusty bread
• Salt
• Ground black pepper
• Olive oil
• Parmesan cheese

1. Dice the crusty bread into bite-sized cubes and season with salt and ground black pepper.
2. Heat a little olive oil in a hot frying pan, add the bread cubes and toss so they fry evenly until golden and crisp.
3. Grate a generous amount of Parmesan over the croutons in the pan, keep them moving so they don't stick, then remove once well browned and cheesy.

Grilled chicken breast

• Chicken breast — 1 pcs
• Salt
• Ground black pepper
• Anchovy mayonnaise (dressing)

1. Preheat a griddle pan until very hot.
2. Butterfly the chicken breast by slicing from the thin end toward the thick end and opening it out so it is an even thickness.
3. Season both sides of the butterflied chicken with salt and ground black pepper.
4. Grill the chicken on the preheated griddle for 3 to 4 minutes per side, until marked and cooked through.
5. While the chicken rests, spoon some of the remaining anchovy mayonnaise over the top so the flavors soak in.
6. Slice the rested chicken into strips and serve warm in a separate bowl alongside the salad.