This is a classic Caesar Salad with crunchy garlic croutons, chargrilled chicken and a punchy but dreamy dressing. It is outstanding.
Preheat the oven to 180°C. Trim the crusts off the ciabatta and cut into 1" cubes. It can be a fiddly job so go carefully.
Place on a baking tray and bake until golden brown. About 10 minutes. Depending on how they bake you may need to turn them over to get the underside brown too.
In a medium size bowl tip 1 tbsp of garlic oil and ½ tsp salt. Smoosh it around so that the inside of the bowl is coated in it. Tip the croutons in and lightly toss the croutons in the oil and salt. It's not much oil but it is strong stuff. Put the croutons on a wire rack and set aside.
Season the chicken breasts and pour over 2 tbsp of olive oil. Use your hands to massage the oil and salt all over both sides of the chicken. Fry until cooked through. Set aside and slice.
Put 1 tbsp garlic olive oil, 1 tsp anchovy paste, 1 tbsp lemon juice,1 ½ tsp dijon mustard, 2 tsp worcestershire sauce, 160 grams mayonnaise, 40 grams parmesan, 2 tbsp of milk and ½ tsp salt into a mixing bowl. Whisk all the ingredients together until smooth.
Wash and dry your lettuce leaves and pour the dressing into your serving bowl. Tip in the lettuce leaves and toss carefully in the dressing. When all coated well then scatter over the chicken and croutons. Add some extra parmesan if you like it extra cheesy.
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