This is based on the original recipe for Caesar Salad using a coddled egg. You can add grilled chicken to turn it into a Chicken Caesar quite easily.
2 heads of Cos or Gem lettuce
200ml olive oil
2 cloves of garlic, halved
10 thin slices of baguette
1 egg, very fresh, preferably organic
Juice of 1/2 lemon
1 tablespoon of red wine vinegar
Dash of Worcestershire sauce
50g Parmesan, freshly grated
100g Pancetta, fried until crisp
Freshly ground black pepper
1. Wash and dry or spin the lettuce leaves gently. (Remove the outside leaves and use them for something else, you want the inner leaves only.)
2. Make the garlic croutons: Heat 2 tablespoons of the olive oil with the garlic in a sauté pan over gentle heat until the garlic is lightly golden. Discard the garlic. Fry the slices of baguette in the garlic oil on each side until golden. Drain them on paper towels.
3. Boil the egg for 1 minute, then remove – this sets the white of the egg.
4. Whisk the lemon juice, vinegar and Worcestershire sauce in the serving bowl you are using for the salad. Break the egg into the dressing and whisk again. Add the rest of the olive oil in a thin stream, whisking as you go. Add the grated Parmesan and season and Pancetta with black pepper. Add the croutons and the lettuce and mix gently to coat each leaf with clean hands.
– To turn this into a Chicken Caeser Salad salad slice a chicken breast into 1 inch slices, fry in a little olive oil for 4-5 minutes until cooked (cut one piece in half to check, if it is pink, fry for another minute or until cooked through. Leave to cool and add to the salad.
– Chop 4 anchovies finely and add them with the olive oil in step 4 instead of using Pancetta.