Make a Caesar salad more interesting by breaking it down. Top sourdough slices with roast chicken, a Caesar salad dressing and Parmesan crisps for an immensely satisfying dish
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | American |
| Special Occasion | Easter |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 909 |
| Fat | 44g |
| Saturates | 11g |
| Protein | 93g |
| Carbs | 34g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Finely grate the Parmesan. Place 8 mounds of the cheese on 2 large lightly greased oven trays lined with non-stick baking paper and flatten slightly. Place in the oven for 5-10 minutes, or until melted and golden. Remove from the oven and allow to cool.
Boil the eggs in a small saucepan of water for 6 minutes.
Refresh in iced water, peel, halve and set aside.
Preheat a char-grill pan over a medium heat, and grill the bread until crispy and charred.
To make the dressing, zest and juice the lemon and finely chop the anchovy fillets. Whisk the buttermilk (substitute with either yoghurt or sour cream), olive oil, vinegar, lemon zest and juice, anchovy fillets and mustard together until smooth.
Slice the chicken thinly.
Top each slice of toast with the torn lettuce, chicken, halved eggs and Parmesan crisps.
Drizzle with the dressing and serve immediately
