Name: Hail Caesar Salad
Total time: 70 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 1 Lemon; 2 Ciabatta Rolls; 400g Smoked Streaky Bacon; Bunch of Rosemary; Bulb of Garlic; 2 Heaped Tsp Dijon Mustard; 6 Anchovy Fillets; 1 Romaine Lettuce; 50g Parmesan (To Serve); 1 Medium Whole Chicken; Salt; Black Pepper; 4 Tbsp Olive Oil

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The crunchiest croutons. The most moreish dressing. The rosemary-est chicken. It’s an absolute winner, and so easy as well.

Hail Caesar Salad

Place chicken in a baking tray. Cover with olive oil. Grate over the zest of a lemon and sprinkle over a handful of chopped rosemary. Season with salt and pepper. Place in the oven for 20 minutes.

Dressing time. Into a jar, add 4 tbsp of olive oil, the juice of a lemon, your Dijon mustard, chopped anchovies, salt and pepper. Whack on the lid, shake it up and set aside.

After 20 minutes in the oven, remove the chicken. Tear crouton sized pieces of ciabatta into the tray. Add a whole bulb of garlic cloves and some more rosemary leaves.

Drape your streaky bacon over everything and place the tray back in the oven for 40 minutes, or until the chicken is cooked through and the bacon is crispy.

When the chicken is cooked through, remove the tray from the oven. Remove the bacon, chop it up and set aside. Pull the chicken out of the tray, mix the croutons and garlic around in all the juices. Place the tray back in the oven whilst you carve and shred the chicken.

Once the chicken is shredded, set the meat aside. Take the baking tray out of the oven and remove the garlic cloves.

Place the croutons back in the oven for a final 5 minutes so they are extra crispy.

With a spoon, squeeze the insides of the garlic cloves out of the skins. Chop up the roasted garlic until it is a fine paste and add it to your dressing. Give the dressing a good shake.

Assemble time. Throw your chopped romaine lettuce into a large bowl. Add the chicken, bacon and croutons. Grate some Parmesan over the top and drizzle the dressing over everything. Toss and serve with some extra Parmesan and a good drizzle of olive oil! Enjoy!

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Easy

£8-12

Mexican-Inspired

IMG 1192

Lunch

Dressing time. Into a jar, add 4 tbsp of olive oil, the juice of a lemon, your Dijon mustard, chopped anchovies, salt and pepper. Whack on the lid, shake it up and set aside.

Assemble time. Throw your chopped romaine lettuce into a large bowl. Add the chicken, bacon and croutons. Grate some Parmesan over the top and drizzle the dressing over everything. Toss and serve with some extra Parmesan and a good drizzle of olive oil! Enjoy!

Healthy

Summer

Lemon

Ciabatta

Gram

Bacon

Rosemary

Garlic

Bulb

Dijon Mustard

Teaspoon

Anchovy

Fillet

Romaine Lettuce

Parmesan

Chicken

Salt

Black Pepper

Olive Oil

Tablespoon

Salads

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