Chicken Caesar salad
by Tom Aikens

Ingredients

Store Cupboard

  • 2 anchovy fillets
  • 1/3 tsp English mustard
  • 1 egg yolk
  • 1 tsp Worcestershire sauce
  • 1 dash of Tabasco
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 375g of T55 flour, plus extra for dusting
  • 8g of yeast
  • 9g of salt
  • salt
  • pepper
  • 2 tsp rosemary, chopped
  • 2 pinches of salt
  • 1 pinch of pepper
  • 5 anchovy fillets

Oils & Vinegars

  • 1 1/4 tsp white wine vinegar
  • 120ml of vegetable oil
  • 30ml of olive oil, for toasting the bread
  • 80ml of olive oil

Fruit & Vegetables

  • 1/2 tsp garlic, finely chopped
  • 1 1/4 tsp lemon juice
  • 1/2 tsp garlic, finely chopped
  • 1/4 lemon, zested and juiced
  • 1 1/2 gem lettuces

Cheese

  • 10g of Parmesan, grated
  • 15g of Parmesan shavings

Beverages

  • 210ml of water

Fresh Meat

  • 2 chicken breasts

Salad & Fresh Herbs

  • 2 tsp thyme, chopped