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Caesar salad with a classic recipe for the dressing, chicken crackling, toasted breadcrumbs, softly boiled eggs & parmesan is one my favourite things to make in the summer months. Purists may balk at the idea of soft boiled eggs and charred chicken but for me they make it a generous summer meal and are essential! Serves: 4 Ingredients (US & METRIC): 2 large skin on chicken breasts 1 tsp flakey sea salt 1 sprig rosemary, leaves stripped & finely chopped Pinch of smoked paprika 2 tbsp olive oil 150g/ 1 ¼ cups breadcrumbs Finely grated zest of a lemon 2 free range eggs, softly boiled 2 baby gem lettuce, quartered Parmesan shavings to serve Sea salt & freshly ground black pepper For the dressing: 2-3 anchovies, chopped 1 free range egg yolk 1/2 clove of garlic 1 tsp dijon mustard Dash of worcestershire sauce 150ml/ 5 fl oz extra virgin olive oil Good squeeze lemon juice 1 tbsp finely grated parmesan cheese Get the full method here: Pre orde
