A Mexican twist on the classic caesar salad

Mexican caesar salad

I’m not a big one for salads generally, and caesar salads have never really appealed, but this one (adapted from Jamie Oliver’s Save with Jamie) is an absolute winner. The saltiness of the bacon and anchovies contrasting with the sharpness of the lemon, the heat of the cayenne pepper and the creaminess of the avocado is just perfect.

First of all, put two chicken breasts on a large sheet of greaseproof paper (clingfilm will work too) and sprinkle with a pinch each of cayenne pepper, dried oregano, salt and pepper. Fold the paper over and bash the chicken breasts to thin them out.

Put the flesh of an avocado, a small peeled clove of garlic, two anchovy fillets, the juice of a lemon, four tbsp greek yoghurt, about 20g grated parmesan, three tbsp extra virgin olive oil and a few drops of Henderson’s Relish (you can use Worcestershire Sauce like Jamie suggests if you like, but Hendo’s is better) into a blender and blitz till smooth. Then add salt and pepper to taste.

In a large bowl, throw the leaves of a couple of little gem lettuces, some quartered cherry tomatoes (Jamie adds cucumber in his recipe, but I’m not a fan so I left it out) and half of the dressing, and toss well to coat.

Meanwhile, heat a griddle pan till it’s really hot then add the chicken breasts for 3-4 mins on each side or until cooked through. Take off the pan and add six rashers of smoked streaky bacon for a couple of mins on each side. Divide the dressed salad between two plates. Slice the chicken and add along with the bacon on to the salad. Drizzle over more dressing, and sprinkle a little more grated parmesan and a pinch or two of dried oregano.

And you’re done. Tuck in.

 

 

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One thought on “A Mexican twist on the classic caesar salad

  1. Pingback: Aldi Wine Club – Exquisite Selection Marlborough Sauvignon Blanc | Feeding time at the zoo

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