Caesar Salad

Step  0: Preheat your oven to 170C. Season the chicken with 1 tbsp olive oil, salt, pepper and the thyme. Lay into an oven tray and cook for 20 minutes until cooked through. Set aside to cool.
Step  1: Meanwhile, tip the capers and anchovies into a mixing bowl and mash with a fork. Add the parmesan and mix further. Add the mustard mayo, Worcestershire sauce and 3 tbsp olive oil and mix together well. Taste for seasoning and add salt and pepper as you wish.
Step  2: Add the romaine, crouton and green beans to the bowl an toss together, taking care not to bruise the romaine leaves.
Step  3: To serve, arrange the dressed salad into a bowl. Slice the cooked chicken and arrange over the top. Finish with a crack of black pepper, parmesan shavings and a drizzle of olive oil.

Prep: 5 minutes
Cook: 20 minutes

Easy

Serves 2

Elevate a classic with our Mustard mayonnaise. Adding a rich umami flavour with a velvety texture, this recipe is the perfect mid-week meal for going into the warmer months.

Ingredients

2 free range chicken breasts
4 tbsp Early Harvest Extra Virgin Olive Oil
a pinch of salt & pepper
3 sprigs of thyme
1 tsp capers
2 anchovies, chopped
1 tbsp parmesan, grated
4 tbsp Mustard Mayonnaise
A few drops of Worcestershire sauce
1 head of romaine lettuce, finely sliced
150g croutons
150g green bean, blanched and cooled
Parmesan, to shave

Method

Step 0: Preheat your oven to 170C. Season the chicken with 1 tbsp olive oil, salt, pepper and the thyme. Lay into an oven tray and cook for 20 minutes until cooked through. Set aside to cool.
Step 1: Meanwhile, tip the capers and anchovies into a mixing bowl and mash with a fork. Add the parmesan and mix further. Add the mustard mayo, Worcestershire sauce and 3 tbsp olive oil and mix together well. Taste for seasoning and add salt and pepper as you wish.
Step 2: Add the romaine, crouton and green beans to the bowl an toss together, taking care not to bruise the romaine leaves.
Step 3: To serve, arrange the dressed salad into a bowl. Slice the cooked chicken and arrange over the top. Finish with a crack of black pepper, parmesan shavings and a drizzle of olive oil.

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