Hail Caesar Salad
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Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Place chicken in a baking tray. Cover with olive oil. Grate over the zest of a lemon and sprinkle over a handful of chopped rosemary. Season with salt and pepper. Place in the oven for 20 minutes.
Step 3.
Dressing time. Into a jar, add 4 tbsp of olive oil, the juice of a lemon, your Dijon mustard, chopped anchovies, salt and pepper. Whack on the lid, shake it up and set aside.
Step 4.
After 20 minutes in the oven, remove the chicken. Tear crouton sized pieces of ciabatta into the tray. Add a whole bulb of garlic cloves and some more rosemary leaves.
Step 5.
Drape your streaky bacon over everything and place the tray back in the oven for 40 minutes, or until the chicken is cooked through and the bacon is crispy.
Step 6.
When the chicken is cooked through, remove the tray from the oven. Remove the bacon, chop it up and set aside. Pull the chicken out of the tray, mix the croutons and garlic around in all the juices. Place the tray back in the oven whilst you carve and shred the chicken.
Step 7.
Once the chicken is shredded, set the meat aside. Take the baking tray out of the oven and remove the garlic cloves.
Step 8.
Place the croutons back in the oven for a final 5 minutes so they are extra crispy.
Step 9.
With a spoon, squeeze the insides of the garlic cloves out of the skins. Chop up the roasted garlic until it is a fine paste and add it to your dressing. Give the dressing a good shake.
Step 10.
Remove the croutons from the oven.
Step 11.
Assemble time. Throw your chopped romaine lettuce into a large bowl. Add the chicken, bacon and croutons. Grate some Parmesan over the top and drizzle the dressing over everything. Toss and serve with some extra Parmesan and a good drizzle of olive oil! Enjoy!
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