Chicken Caesar salad

A salad that can be made as a starter or as a main.


  • 2 chicken breasts
  • 1 head cos lettuce
  • anchovies
  • 2 cloves of garlic
  • 50 g parmesan
  • 100 ml olive oil
  • tsp sugar
  • salt
  • cayenne
  • 2 tblsp white wine vinegar
  • 1/2 baguette
  • herbs, chives, parsley
  • 3 egg yolks
  • 1 tblsp mustard
  • tempura
  • 200 g flour
  • 100 g cornflour
  • 1 egg white (whisked)
  • 400 ml beer
  • 2 breasts of chicken (poached)


  1. For stock add a piece of onion, carrot, celery, leek, thyme, garlic, rosemary and pinch of salt.
  2. Cook for 6-8 mins in simmered stock, leave to cool in the stock.
  3. After cooled dice in small pieces of chicken. Place in a bowl.
  4. Anchovy dressing:
  5. Place an egg yolk, mustard, vinegar, sugar, salt and cayenne in a blender and liquidize. Gradually add your sunflower oil, add a little hot water intermittently so dressing doesn't get to thick.
  6. Add 1/2 the anchovies and 50 mls olive oil, check seasoning, it may need a few drops of lemon juice.
  7. When finished add some of the dressing to the chicken, make sure your mix is not to wet.
  8. Place in small rings or make a quenelle with spoons.
  9. Wash your cos lettuce and dry, shred half and keep 4-5 nice leaves in a glass with anchovy dressing and other leaves sticking out of a shot glass
  10. Make tempura batter (combine all ingredients) and quickly cook remaining anchovy fillets in hot oil (180°c) after coating in tempura batter.
  11. Drain and place on top of shot glass.
  12. Cook the thinly sliced baguette in the oven 150°c-160°c with a little olive oil until crisp.
  13. Most of these things can be done the day before, except deep fried anchovy.


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