Classic Caesar salad with anchovies, grilled chicken and parmesan shavings

1. Preheat the oven to 200C/400F

2. Cut off the crusts from the ciabatta, then slice into small cubes. Place in a large bowl, drizzle over a few tablespoons of the oil and toss well to coat. Sprinkle with a little salt and pepper. Tip the bread cubes on to a baking sheet and spread out in a single layer. Bake for 4-5 minutes, tossing halfway, until golden brown and crisp. Leave to cool.

3. For the dressing, put all ingredients, except the oil and seasoning, into a food processor and blend till smooth. With the motor running, trickle in the oil. Add a little hot water to dilute dressing if too thick. Season to taste.

4. Trim off base of lettuce hearts to separate leaves. Put in large bowl, pour over dressing and toss well. Divide among four large plates and garnish with croutons, marinated anchovies, sliced chicken breasts and Parmesan shavings.

Chef tip
Try serving the salad with grilled Salmon instead of chicken

Or

Try making croutons from different styles of bread, sour dough works really well.