I still love you Caesar

Show the forgotten pieces of salad leaves, roast chicken, bread and cheese offcuts in your fridge some love by giving it the Caesar salad treatment with this recipe from Mandy Hall. Bonus - this dressing uses anchovy paste instead of whole anchovy fillets for a neat trick that mixes the dressing in a bowl, eliminating the need for a food processor.

Credit: Jiwon Kim

• serves

  2

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

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The Sustainable Soiree

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 1 tbsp olive oil, plus extra for drizzling
• 50 – 100 g cured pork (bacon, pancetta, prosciutto), finely chopped
• 2 slices stale bread, roughly chopped
• 1 ½ – 2 cups leftover chicken, thickly sliced
• 2 baby cos lettuce
• 4 soft-boiled eggs, halved
• 20 g hard cheese (parmesan or tasty cheese), thinly shaved
• 1 – 2 tbsp finely chopped chives

Caesar dressing

• 1 cup whole egg mayonnaise
• 1 garlic clove, finely chopped
• ½ cup parmesan, finely grated
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 ½ tsp anchovy paste
• 1 tsp Worcestershire sauce (optional)

Instructions

1. Heat the olive oil in a large frying pan over medium heat. Add the chopped cured pork with the bread and cook, tossing occasionally, until the pork is cooked and the bread is crisp. Remove from the pan to a paper-towel lined plate and set aside.
   
2. To make the dressing, combine all the ingredients in a medium bowl and set aside.
   
3. Return the pan to medium heat and add the chicken. Cook, tossing, until just warmed through. Remove to a small bowl. Return the pan to high heat. Halve the cos lettuce heads, keeping the stem intact. Drizzle generously with olive oil. Cook the cos, cut-side down for 1-2 minutes, or until lightly charred. Turn and repeat until charred on both sides. Remove the charred cos to a serving plate, fanning it out slightly.
   
4. To serve, top the charred cos lettuce with fried bread croutons, warm chicken, bacon and spoon over the dressing. Top with the halved eggs and sprinkle with parmesan and chives.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Sustainable Soiree

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G