Chicken Caesar Salad

Ingredients:

Dressing

• 4 anchovy fillets (preferably in olive oil or fresh marinated), drained and chopped
• 2 cloves garlic, crushed
• 1 organic or free-range egg yolk
• 1 tbsp (15 ml) apple cider vinegar (unsulphured)
• 1 tbsp (15 ml) organic Dijon mustard or 1 tsp (5 ml) mustard powder
• zest and juice of 2 organic lemons
• a pinch of freshly ground black pepper (non-irradiated)
• 2/3 cup (160 ml) extra virgin olive oil

Salad

• 180 g mixed salad leaves
• a small handful watercress or rocket (optional)
• 2 slices sourdough gluten-free bread
• 4 free-range ready-cooked chicken fillets (or smoked chicken fillets), cut into strips
• 1/3 cup (80 ml) freshly grated parmesan cheese
• 4 small handfuls cherry or mini rosa tomatoes (optional)

Method:

1. Place all the dressing ingredients (except the olive oil) into a tall, narrow container.
2. Blitz with a hand held blender and while the blender is still on, gradually add the oil until you have a thick, mayonnaise-like dressing.
3. Toast the bread until crispy, but do not let it burn. Cut into small squares and set aside to cool.
4. Tear the lettuce leaves into smaller pieces and arrange them equally between 4 plates or bowls.
5. Arrange the croutons, chicken and tomatoes on top and then sprinkle with parmesan.
6. Drizzle with the dressing and serve immediately.

Notes:

• Bread may contain these ingredients: soya, dairy and sugar
• Wheat-, gluten- and sugar-free, if you opt for mustard powder, as ready-made mustard may contain some form of wheat or gluten-related ingredients and sugar. Malt might be added to some apple cider vinegars, thus not gluten-free. When in doubt, contact the manufacturer.
• Dairy-free, if you leave out the parmesan
• Smoked chicken may contain these ingredients: sugar, phosphates or vinegar
• If you can’t find organic produce, use a fruit and vegetable wash to remove any pesticide residues