Caesar Salad with Smoked Chicken

Serves 4

Recipe by Steven Doherty.


For Caesar Dressing

  • 2 teaspoon chopped garlic
  • 3 salted anchovies
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 50ml warm water
  • 25g Parmesan cheese, grated
  • 50ml white wine vinegar
  • 1 egg yolk
  • 200ml olive oil
  • 200ml sunflower oil
  • juice of ½ lemon
  • few drops of Tabasco
  • 1 litre sunflower oil

For Salad

  • 4 medium eggs
  • iced water
  • 1 small baguette cut into thin slices
  • 200g smoked chicken breast sliced thinly
  • 2 Granny Smith chopped into small dice
  • ½ small celeriac cut into thin strips
  • mixed salad leaves


  1. Put all the Caesar dressing ingredients into a food processor and blitz until smooth.
  2. The dressing will keep well for up to 10 days in the fridge.
  3. Remove from the fridge at least 1 hour before using to bring to kitchen temperature and whisk.
  4. Cook the eggs in a pan of boiling water for 6½ minutes then place immediately into a pan of iced water.
  5. Peel carefully when cool.
  6. Heat the sunflower oil in a deep-sided frying pan.
  7. Drop in the baguette in small batches and fry until golden brown. Drain on kitchen paper.

To serve

  1. Put the salad leaves into a large bowl with 3 tablespoons of the dressing.
  2. Toss the leaves with croutons, apple and celeriac.
  3. Place the chicken on the top and arrange the eggs around the salad.