Salads

Sweet Gems™ Baby Cos Lettuce Heart Classic Caesar Salad

A favourite among salads, made with crisp baby cos lettuce.

Serves: 4.
Prep Tiime: 15 Minutes.
Cooking Time: 10 Minutes.

Ingredients

• 1 Sweet Gems™ baby cos lettuce heart, washed, dried, torn
• 1 tbsp olive oil
• 3 bacon rashers, rind and excess fat trimmed, coarsely chopped
• 20g butter
• 1 garlic clove, crushed
• 3 slices white crusty bread, crusts removed, cut into 1cm cubes
• 40g shaved parmesan
• 200g chicken breast skin removed, sliced

Dressing

• 1 egg
• 80ml (1/3 cup) extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 2 drained anchovy fillets

Cooking Instructions

• Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel.
• Add the cut chicken breast to the pan, and cook until golden brown and tender. Transfer to a plate lined with paper towel.
• Reduce the heat to medium. Heat the butter and remaining olive oil in the pan. Add the garlic and bread and cook, stirring occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel.
• To make the dressing, place the egg in a small saucepan of cold water. Bring to the boil over high heat. Cook for 1 minute. Drain. Cool under cold running water. Crack the egg into a bowl. Use a teaspoon to scoop any remaining egg from the shell into the bowl. Place the egg, oil, vinegar, mustard and anchovy fillets in the bowl of a food processor and process until combined. Season with salt and pepper.
• Combine the bacon, chicken, bread mixture, Sweet Gems™ baby cos lettuce and parmesan in a large serving bowl. Drizzle over the dressing to serve.