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Chicken Caesar salad with pork scratching ‘croutons’


Serves: 4
timePrep time: 15 mins
timeTotal time:
Chicken Caesar salad with pork scratching ‘croutons’
Recipe photograph by Kris Kirkham

Chicken Caesar salad with pork scratching ‘croutons’

Classic Caesar salad made with romaine lettuce, Parmesan and a creamy Dijon dressing, sprinkled with pork scratchings in place of bread croutons, and marinated anchovies for a touch of piquancy

Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
795Kcal
Fat
66gr
Saturates
14gr
Carbs
2gr
Sugars
2gr
Fibre
1gr
Protein
47gr
Salt
2.2gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 1 tbsp rapeseed oil
  • 1 tsp dried rosemary
  • 300g skinless chicken breast fillets
  • 4 romaine lettuce hearts, roughly torn
  • 10 marinated anchovy fillets (from a 145g tub)
  • 130g pork scratchings
  • 50g Parmesan, shaved
For the dressing
  • 5 marinated anchovy fillets
  • 1 garlic clove, crushed
  • 2 tsp Dijon mustard
  • 2 large egg yolks
  • ½ tbsp white wine vinegar
  • 200ml rapeseed oil
  • 2 tsp Worcestershire sauce
  • juice of ½ lemon
  • 50g Parmesan, finely grated

Step by step

  1. To make the dressing, put the anchovies, garlic, Dijon, egg yolks and vinegarin a blender and blitz until combined. With the motor still running, slowly drizzle in the oil and blend until the mixture thickens. Add the Worcestershire sauce, lemon juice and Parmesan and blitz until combined. Season with black pepper to taste and set aside.
  2. Mix the rapeseed oil with the dried rosemary. Put the chicken between two sheets of baking paper and bash with a rolling pin until around 1cm thick. Brush the fillets with the rosemary oil and season well.
  3. Heat a griddle pan over a medium high heat, then cook the chicken for 3-4 minutes on each side, or until cooked through. Set aside to rest.
  4. Toss the lettuce with the dressing and add the anchovy fillets and pork scratchings and place in a serving bowl. Cut the chicken into chunky slices and add to the salad, along with the Parmesan shavings. Serve immediately.

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