Chicken Caesar salad with avocado
Preheat the oven to 220°C, 425°F, Gas 7. Wash the head of Romaine lettuce and break the leaves in half, then place in a bowl in the fridge until ready for use (see Rachel's Tip). Drizzle the chicken breasts with a little of the olive oil, and sprinkle with the salt and freshly ground black pepper. Place on a baking tray and cook in the preheated oven for 15-20 minutes, until cooked through. While the chicken is cooking, toss the cubes of bread with the three tablespoons of olive oil, season with the salt and freshly ground black pepper, then place on a baking tray. Bake in the oven until golden, about four or five minutes, then place on kitchen paper to drain.
Next, make the dressing -place the egg yolk in a medium bowl with the chopped anchovies, the crushed garlic, the English mustard, the lemon juice, the Worcestershire sauce and the Tabasco sauce. Whisk together, then slowly add the olive and sunflower oil, very slowly whisking all the time until all the oil is added and the mixture is emulsified. Whisk in the water to thin it slightly and taste for seasoning.
When the chicken has cooled slightly, cut it into slices at an angle. Take the lettuce leaves out of the fridge, add the croutons, the chicken slices and the sliced or chopped avocado. Add enough dressing to coat the leaves lightly, then toss everything together. Transfer to a serving bowl if you'd like, sprinkle with the grated Parmesan cheese, then serve.
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