A tasty Chicken Caesar Salad from Mark Moriarty.


Serves 4

  • 2 egg yolks
  • 300g salt
  • 100g sugar
  • 2 heads romaine lettuce
  • 1 tin anchovies
  • 100g parmesan
  • Bread crisps or croutons
  • Black pepper
  • 50g chicken skin

For the dressing:

  • 2 egg yolks
  • 1 whole egg
  • 2 tablespoons dijon mustard
  • 80ml Worcestershire sauce
  • 800ml vegetable oil
  • 6 anchovy fillets
  • Grated parmesan cheese
  • Lemon juice



  1. To make cured egg yolk, mix the sugar and salt, add the egg yolks and cover with more salt mix.
  2. Remove after 12 hours and place in a dry place until hard.
  3. Place the romaine lettuce leaves in a bowl, along with the anchovies, croutons and half the parmesan grated (reserve rest for dressing).
  4. Place the chicken skin on baking parchment, stretched out, cover with another layer of parchment. Place between two baking trays and cook at 180c for 15mins until crispy and golden.
  5. For the dressing, place the eggs, mustard, anchovies, Worcestershire sauce, parmesan and lemon juice in a blender, blend till smooth
  6. Reduce speed and add the oil slowly while blending, to make a basic mayonnaise, this is Caesar dressing.
  7. To finish, dress the romaine leaves in the dressing, finish with black pepper.
  8. Layer the salad in a bowl, using lettuce, croutons, anchovy fillets, and crispy chicken skin.
  9. Finish by grating the cured egg yolk over the top of the salad, a modern take on classic flavours.