Caesar salad with asparagus and sourdough croutons

Caesar Salad with asparagus

This epic chicken caesar salad has a light but extremely tasty Caesar dressing 

• 1- 2 heads baby cos (romaine) lettuce ((roughly shredded))
• 4 slices sourdough bread ((cut into strips))
• 1 large skinless chicken breast ((poached or rotisserie))
• 10 spears asparagus ((halved and blanched))
• 1 handful bean sprouts
• 3 rashers bacon
• 4 eggs ((poached, boiled or fried))
• 2 tbsp Vietnamese fried shallots ((optional))

Dressing

• 1/2 cup greek yoghurt
• 3 tbsp whole egg mayonnaise
• 4 tbsp parmesan cheese ((finely grated))
• 1 tbsp lemon (juice and zest)
• 1 tbsp worcestershire sauce
• 1- 2 tsp minced garlic
• 1 anchovy ((optional - substitute for more cheese))
• 1/2 tsp salt
• 1/2 tsp black pepper

1. Preheat oven grill (broiler) to 200 C / 390 F

2. Poach a large skinless chicken breast in simmering water for 15 minutes with a lid on.  Transfer chicken to a bowl and cool.  Shred and set aside.  

3. Place sourdough fingers and bacon rashers on a large tray.  Douse sourdough with olive oil and sprinkle with sea salt. Grill (broil) the bread and bacon in the oven for 15 minutes or until golden and crispy.  When done, chop the bacon into bits.

4. In a bowl, mash 1 anchovy fillet then add all other dressing ingredients and whisk to combine.  Add salt and pepper to taste. 

5. Place shredded lettuce, beansprouts, asparagus, shredded chicken, bacon and then sourdough croutons on a tray or platter.  Drizzle over the dressing.  Top with poached, fried or boiled egg and sprinkle with fried shallots.