Deconstructed Chicken Caesar Salad | DAILYFIX
Foodie favourite Jules Mercer's interpretation to be served with Zonnebloem's Sauvignon blanc
Ingredients
- 2 handfuls sourdough or similar bread, torn into rough chunks
- 4 tbsp (60ml) olive oil
- 1 clove garlic, peeled and crushed
- salt and pepper
- 4 chicken breasts with skin
- 1 clove garlic (crushed)
- 4 to 6 anchovies
- 2 egg yolks
- juice of 1/2 lemon – or about 2 tbsp
- 1 tsp Dijon mustard
- 3 to 4 tbsp finely grated Parmesan or Grana Padano
- 2 tbsp olive oil
- 80ml sunflower or canola oil
- 100g Parmesan or Grana Padano shavings
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