Ingredients

The following ingredients have 4 Servings
  • Caesar Dressing
  • 1 egg yolk
  • 1 garlic clove, crushed
  • 3 anchovy fillets
  • 1 teaspoon dijon mustard
  • 125 ml (4 fl oz/½ cup) oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon worcestershire sauce
  • 15 g (½ oz) grated parmesan cheese
  • 4 chicken thigh fillets
  • 4 tablespoons olive oil
  • 12 x 1 cm (½ inch) thick slices baguette
  • 1 garlic clove, halved
  • 4 bacon slices
  • 2 baby cos (romaine) lettuces

Instruction

  • <p><strong>1.</strong> Put the egg yolk, garlic, anchovies and mustard in a food processor and process. With the motor running, add the oil in a thin stream and process until the mixture is thick. Stir in the lemon juice, worcestershire sauce and parmesan. Season.</p> <p><strong>2.</strong> Put the chicken thighs in a bowl with 1 tablespoon of olive oil, season to taste and turn to coat well with the oil.</p> <p><strong>3.</strong> Preheat the chargrill plate to medium.high heat. Brush the baguette slices with the remaining olive oil, and toast on the chargrill plate for 1 minute on each side. Rub both sides of each piece of toast with the cut clove of garlic and keep warm.</p> <p><strong>4.</strong> Cook the chicken on the chargrill plate for 5 minutes on each side, or until cooked through. Cut into 1 cm (½ inch) strips. Cook the bacon for 3 minutes each side or until crispy, then break it into 2 cm (¾ inch) pieces.</p> <p><strong>5.</strong> Tear the cos leaves into bite-sized pieces and toss in a large bowl with the dressing, bacon and chicken. Serve with the garlic croutons.</p>