Traybake chicken Caesar salad
Caesar salad is one of those timeless recipes that everyone loves. Throwing everything into the oven to cook makes fast work of this fabulous recipe, and the dressing can also be made ahead of time.
hour 4 boneless chicken thighs, ideally skinon 8 rashers streaky bacon
4 trusses cherry or truss tomatoes finely grated zest of a lemon
3 Tbsp extra virgin olive oil salt and ground black pepper, to taste about loaf ciabatta or sourdough bread, torn into coarse chunks
1 large or 2 baby cos (romaine) lettuces a handful of fresh basil or flatleaf parsley leaves, to garnish grated Parmesan, to garnish
Caesar dressing
1 Tbsp extra virgin olive oil
2 cloves garlic, crushed
5 canned anchovies, with a little of their oil
1 cup cream
cup grated Parmesan (about 40g) finely grated zest of a lemon ground black pepper, to taste
Method
Heat oven to 200degC fanbake. Line 2 shallow roasting dishes with baking paper for easy cleanup.
Arrange chicken, bacon and truss tomatoes on one tray. Sprinkle chicken with lemon zest, drizzle everything with oil and season with salt and pepper.
Arrange bread chunks on second tray, drizzle with oil and season with salt and pepper to make croutons. Bake until chicken is fully cooked through (20–25 minutes). Allow to cool for 10–15 minutes.
While chicken bakes, make the
Caesar dressing. Heat oil and sizzle garlic and anchovies over a medium heat for about 30 seconds, mashing up anchovies to a paste. Add all remaining ingredients to pan and boil hard until thick enough to coat the back of a spoon (about 2 minutes). Cool before use. The dressing will keep for a few days in a jar in the fridge. It thickens on cooling, so warm gently to loosen, or thin with a little water as desired.
To prepare the salad, cut lettuce into wedges or cut leaves in half and pile on to a serving platter.
Drizzle with quarter of a cup caesar dressing and toss to coat.
Cut each chicken thigh into 3–4 pieces and each bacon rasher into 4 pieces. Arrange evenly over salad with tomatoes and croutons. Drizzle with more dressing, then serve the remainder in a small jug or bowl on the side. Garnish salad with basil or parsley and grated Parmesan to serve.