Cheaty Chicken Caesar Salad with Soft Eggs and Pancetta
Photography by Yuki Sato.
A speedy twist on the classic Caesar. We’ve loaded ours with all the extras to make one of our favourite bistro salads.
Serves: 6-8
INGREDIENTS
1 cooked chicken (we used a store-bought rotisserie chicken)
2 baby cos, leaves separated
6–8 large soft-boiled eggs (see Cook’s note)
100 grams pancetta, fried until crispy
parmesan for shaving
Caesar Dressing, see recipe below
Crispy Parmesan and Mustard Crumbs, see recipe page 80
1 can anchovies, to serve, optional (we used Ortiz)
METHOD
Pull the meat off the chicken, discarding the skin and bones, and shred into pieces.
Scatter the lettuce leaves over a large serving platter and top with the chicken. Halve the eggs and nestle into the leaves then top with the pancetta and shave over as much parmesan as desired.
Drizzle over some of the dressing, serving the rest separately, and scatter over the Crispy Parmesan and Mustard Crumbs. Serve with the can of anchovies, if using.
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