Proper Chicken Caesar Salad


  • 3 ounces freshly grated Parmesan, plus a few shavings to serve
  • 4 whole free-range or organic chicken legs, skin on
  • 1 loaf ciabatta bread (about 9 ounces), torn into thumb-sized pieces
  • 3 sprigs fresh rosemary, leaves picked and roughly chopped
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 12 thin slices pancetta or bacon
  • + 6 more ingredients
    • ¼ clove peeled garlic
    • 4 anchovy fillets in olive oil, drained
    • 1 heaped tablespoon creme fraiche
    • 1 lemon, juiced
    • Extra-virgin olive oil
    • 2 or 3 heads romaine lettuce, outer leaves discarded

1. With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta and lovely rustic ...

View full recipe at SpringPad


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