Grilled Chicken Caesar Salad

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp garlic-infused olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 egg yolks
• 80ml garlic-infused olive oil
• 6 anchovy fillets in oil, drained
• 40g Parmesan, finely grated
• 1 tsp Dijon mustard
• 1 lemon, juiced
• 1 tsp Worcestershire sauce
• 150g sourdough bread, torn into rough chunks
• 3 cos lettuce hearts, leaves separated and torn
• 2 tbsp garlic-infused olive oil
• 40g Parmesan, shaved with a peeler
• extra virgin olive oil, to drizzle, to serve
• 20g Parmesan, finely grated, to serve
• small handful of fresh flat-leaf parsley, roughly chopped, to serve
• 1 lemon, cut into wedges, to serve
• Crusty sourdough bread, to serve

Method

1. Heat the oven to 200°C fan. Toss the torn sourdough with 2 tbsp garlic-infused olive oil, season well and spread on a baking tray. Roast for 12–15 minutes until deeply golden and crisp at the edges, then set aside.
2. Meanwhile, place the chicken breasts between two sheets of baking paper and bash to an even 2cm thickness with a rolling pin — this is the difference between juicy chicken and dry chicken.
3. Rub the chicken all over with 2 tbsp garlic-infused olive oil, the smoked paprika and oregano, then season generously with salt and pepper.
4. Heat a griddle pan or heavy frying pan over a high heat until smoking hot. Cook the chicken for 5–6 minutes per side until deeply charred with clear grill marks and the juices run clear when pierced at the thickest point. Transfer to a board and rest for 5 minutes.
5. While the chicken rests, make the dressing. Finely chop the anchovy fillets to a paste, then whisk together with the egg yolks, Dijon mustard and lemon juice in a bowl until smooth.
6. Slowly drizzle in the 80ml garlic-infused olive oil, whisking constantly, until the dressing is thick, glossy and emulsified. Stir in the grated Parmesan and Worcestershire sauce, then season to taste — it should be punchy and savoury.
7. Arrange the torn cos leaves across a large serving platter or divide between four bowls.
8. Slice the rested chicken on the diagonal and lay over the lettuce. Scatter the croutons and shaved Parmesan over the top.
9. Spoon the Caesar dressing generously over everything, letting it pool into the leaves.
10. Finish with chopped parsley, a dusting of finely grated Parmesan, a drizzle of extra virgin olive oil and lemon wedges to squeeze over at the table. Serve with extra crusty sourdough alongside.