Caesar Salad


  • 2 rashers bacon, chopped
  • 1/2 cup 1/2 torn or cubed pieces of bread
  • 3 tbsps 3 olive oil
  • Pinch salt
  • 1 chicken breast (optional)
  • 1 medium 1 egg
  • Few handfuls cos or gem lettuce leaves
  • 30 g parmesan cheese

Easy creamy dressing

  • 2-3 tbsps mayonnaise
  • 1-2 tbsps lemon juice
  • ¼ – ½ anchovy, crushed to a paste
  • 1/2 tsp wholegrain mustard
  • 1/4 tsp grated or crushed garlic
  • 2 tbsp finely grated parmesan
  • Grind black pepper


  1. Whisk together dressing ingredients, taste, and season with more lemon juice and/or black pepper as needed.
  2. Fry bacon in a pan until crispy. Remove from pan. Add bread to the pan and add olive oil and fry until golden brown and crisp. Drain on paper towels, salt the croutons well and set aside. Wipe pan clean and cook chicken breast (if using) – pan on medium, 5 minutes on each side then rest before slicing.
  3. To make a perfectly poached egg, bring a pot of water, with a dash of vinegar added to it, to a simmer. Swirl water with a spoon into a whirlpool and break the egg into it. Cook for 4 minutes. Remove with a slotted spoon.
  4. To serve: In a large bowl toss lettuce leaves in half the dressing until coated. Set out on a serving plate. Top with crispy bacon, croutons, sliced chicken if using, and the egg on top. Serve the remaining dressing on the side. Use a vegetable peeler to grate the parmesan over. Enjoy!