Ciabatta loaf-1 piece
Chicken breasts- 2 cut in thin strips.
Bacon- 1 pack
Eggs- 4 boiled
Baby coz lettuce- 1-2 heads
Parmesan cheese- 150 g
For the sauce:
Anchovies – 1 tin
2 large garlic cloves
3 egg yolks
Dijon mustard- 1 teaspoon
Olive oil- 200 ml
Rub a large garlic clove all over the ciabatta bread loaf.
Cut the loaf into 3 by 3 cm cubes. Heat an olive oil in a frying pan, add the bread cubes, stir continuously, add more oil, keep cooking till nicely browned and firm.
Take of the heat and stir in the salt. I have recently discovered a smoked salt and i am in love with it.
Cut the chicken breasts into a thin strips. Season with salt and pepper.
Heat an oil in a pan and add chicken pieces, cook, whilst stirring till nicely browned.
Heat an oven to 180C .
Lay down bacon pieces on a foil lined tray. I only use streaky bacon.
Cook till desired consistency. I like my bacon in a pre-charcoal stage 🙂
Boil the eggs, to a preferred stage, i like soft boiled .
Time to make the sauce.
In a blender mix, drained tin of anchovies, eggs, garlic, dijon mustard and 2 tablespoons of olive oil. When the blender is still going slowly add the rest of the oil, till the mixture of a smooth consistency. Add the Parmesan at the end.
Start assembling the salad.
lay down baby coz leaves and add the chicken, bacon, cut in quarters boiled egg, ciabatta croutons, sauce and shaved Parmesan on top.