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Choppers Twisted Caesar Salad - cos lettuce

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cos lettuce rashers Bread chicken polenta oregano Parmesan eggs basil greek yoghurt horseradish cream anchovies white wine vinegar pomegranate juice mustard Parmesan Brown Sauce salt Parmesan
Viewed: 125 - Published at: 2 years ago

Ingredients

  • 1 Cos Lettuce
  • 4 large Rashers of Bacon
  • 5 slice of Ciabatta Bread
  • 1 large (or 2 small) Chicken Breast(s)
  • 1/2 cup Fine Polenta (fine cornmeal)
  • 1/4 cup Dried Oregano
  • 1/4 cup Grated Parmesan
  • 2 Eggs
  • 1 large Bunch of Basil
  • 250 grams Greek Yoghurt
  • 1 tsp heaped, of Horseradish Cream
  • 6 Anchovies
  • 2 tsp White Wine Vinegar
  • 1 tbsp Cherry or Pomegranate Juice
  • 1 1/4 tsp Dijon Mustard
  • 1/3 cup Grated Parmesan
  • 1 tsp Brown Sauce
  • 1 Salt and Pepper for Seasoning
  • 1 Grated Parmesan to sprinkle over at the end

Method

  • Firstly, cook the Bacon Rashers the way you usually cook bacon but make sure they are nice and crispy.
  • Put aside.
  • Next, Preheat oven to 190F C
  • Take the Polenta, the 1/4 cup of Parmesan and Dried Oregano and combine them well in a shallow dish
  • Press Chicken Breast(s) into the Polenta mixture and roll and press all over the chicken.
  • Bash the Chicken Breast(s) until they about 3/4inch thick all over.
  • (You are not after schnitzel so don't bash it to thin)
  • Place Chicken in frypan with a small amount (30ml) of oil over medium heat and cook Chicken through.
  • About 6 minutes per side is about right but please check if in doubt).
  • The crumb coating should char a little.
  • That's ok, this is part of the flavour in the dish.
  • When cooked, remove.
  • Chicken and keep warm, uncovered.
  • Next, place Basil, Greek Yoghurt, Horseradish Cream, Anchovies, Vinegar, Cherry Juice, Mustard, Parmesan and Brown Sauce into a blender (or use a hand blender) and whizz to combine well.
  • Put aside.
  • Dice up the slices of Ciabatta Bread into chunky bite size pieces.
  • Shallow fry in a bit more oil in a frypan until golden.
  • Put aside, keeping warm.
  • Clean pan or use another frypan and half fill with water and bring it too just boiling stage.
  • Take off of the heat and crack in the two eggs to poach.
  • leave while you are assembling the salad.
  • To assemble, pull bits of the Cos letteuce and arrange around the bottom of the plates.
  • Next place around the plate then bacon which you have roughly chopped into bite sized bits.
  • Take the Chicken Breast(s) and cut it into chunky portions and scatter evenly over the plates.
  • Then add the Ciabatta croutons.
  • Return to the Eggs and taking a spoon or alike, splash some of the hot water over the top of the egg to make the top go opaque.
  • Back to the salad, give the sauce another stir and then spoon it over the salad until the amount you want is on there.
  • Taking a slotted spoon, remove the Eggs and place one each in the middle of the salad.
  • They will be cooked but still have a runny yolk by this time.
  • this adds to the dish as part of a sauce so it shouldn't be cooked well done.
  • Sprinkle over remaining Parmesan and season Eggs with salt
  • Done!
  • Enjoy!

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