Epic Caesar Salad

Ben and Mike deconstruct the classic Caesar salad and throw in some twists on the classic ingredients.


  • 200 milliliters olive oil
  • 2 cloves garlic
  • 4 small chicken breasts
  • 2 sprigs rosemary
  • 6 slices parma ham
  • 2 slices stale sourdough bread
  • 150 grams Parmesan, finely grated
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 lemon
  • 14 anchovy fillets
  • 300 milliliters ice cold sparkling water


  1. Crush the garlic cloves and add to the oil. Warm gently then leave to infuse for an hour or more.
  2. Bring a pan of boiling water to a simmer and preheat the oven to 180°C.
  3. Cut any sinew or fat from the chicken and season with salt and pepper.
  4. Pour a tablespoon of the garlic oil into each of two Ziplock bags sandwich.
  5. Chuck 2 chicken breasts and a sprig of rosemary into each bag, then seal shut.
  6. Add the Ziplock bags to the simmering water to poach for 20 minutes, covering with a smaller pan to keep the chicken submerged if required.
  7. Lay the parma ham on a baking tray and bake for 10 minutes, until very crisp.
  8. Rip the bread into small chunks and drizzle with the garlic oil. Season with salt and pepper and chuck them onto a baking tray to bake alongside the bacon for 5 minutes, until golden brown.
  9. Line another baking tray and scatter the grated Parmesan into circles. bake the Parmesan circles for 5 minutes, until the cheese has melted and turned golden. Allow to cool a little before carefully scraping them off the tray with a palette knife and setting aside for later.
  10. Heat a griddle pan and blacken the poached chicken, then allow to cool a little before tearing it up to serve.
  11. Add the egg yolk to a small food processor with the mustard, Worcestershire sauce, lemon zest and 2 of the anchovy fillets and blitz to a paste.
  12. Drizzle in the oil slowly whilst the processor is still running, until the sauce comes together and thickens slightly.
  13. Preheat a deep fat fryer or a deep pan of oil to 180°C. Never leave it unattended.
  14. Whisk the sparkling water into the flour to form a smooth batter.
  15. Dip the anchovies into a little extra flour, then into the batter. Deep fry for 2 minutes, until golden and crisp.
  16. Trim the lettuce and separate the leaves, but keeping them whole and wash. Serve the leaves on a large board and scatter over all the garnishes before drizzling the sauce over right at the end.