Chicken Caesar Salad with White Asparagus and Bacon
Ingredients
Grilled chicken
450 g (1 lb) boneless, skinless chicken breast halves (approximately 4)
Salt and freshly ground pepper
Dressing
1/2 clove of garlic, peeled and de-germed
2 anchovy fillets in olive oil
1 egg yolk
85 g (3 oz) Blackburn cheese, and some shavings for when serving
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) capers in vinegar, drained
5 ml (1 tsp) Worcestershire sauce
Salt and freshly ground pepper
80 ml (1/3 cup) canola oil
Cold water, as required
Croutons
4 slices of country or sourdough bread, cut in cubes of approximately 2.5 cm x 2.5 cm (1 in x 1 in)
30 ml (2 tbsp) melted butter
Salad
900 g (2 lb) white asparagus, trimmed and peeled
142 g (5 oz) spring lettuce mix
4 slices of bacon, crumbled
Preparation
Grill chicken
Preheat barbecue or frying pan on high heat. Oil the grill or pan. Salt and pepper the chicken breast halves. Grill for 15 to 20 minutes, turning halfway, until cooked. The internal temperature must reach 74° C (165° F). Set aside to cool.
Prepare croutons
Preheat oven to 190° C (375° F). Mix the bread cubes and butter on a baking tray. Bake in oven for 10 minutes or until golden brown, turning once or twice.
Prepare dressing
Using a hand mixer, puree the garlic, anchovy fillets, egg yolk, Blackburn cheese, lemon juice, capers and Worcestershire sauce. Add salt and pepper. Add canola oil, a little at a time, until the texture is smooth, creamy and uniform. Add water to thin the dressing if need be. Taste and season as desired.
Blanch asparagus in a pot of boiling water for 6 to 7 minutes. Drain and place in a bowl of ice water to stop cooking. Drain once again.
In a large bowl, mix the asparagus, salad and half of the dressing. Place on serving plates. Slice chicken and place on the plates. Top with croutons, bacon and shavings of Blackburn cheese. Serve with a side of the remaining dressing.
