Chicken Caesar Salad with White Asparagus and Bacon

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Chicken Caesar Salad with White Asparagus and Bacon


Grilled chicken

450 g (1 lb) boneless, skinless chicken breast halves (approximately 4)

Salt and freshly ground pepper


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


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


900 g (2 lb) white asparagus, trimmed and peeled

142 g (5 oz) spring lettuce mix

4 slices of bacon, crumbled


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.