Chicken caesar salad with potato chips

Name: Chicken caesar salad with potato chips
Cook time: 1 h
Yield: 4-6
Cuisine: Modern Australian
Ingredients: 4 anchovies, mashed to a paste; 4 garlic cloves, finely grated; ½ tbsp mayonnaise (I used Kewpie); 1 tbsp Dijon mustard; 2 tbsp extra virgin olive oil; 1 tsp ground lemon myrtle; 1½ tsp freshly ground black pepper, plus more to season; 3 tbsp finely chopped dill

Katrina Meynink

September 19, 2022

Time:30 mins - 1 hourServes:4-6

This caesar is simple, it doesn't mess with the classic (other than the chips and hint of lemon myrtle), and I think you'll find it rather glorious.

Ingredients

Dressing

4 anchovies, mashed to a paste
4 garlic cloves, finely grated
½ tbsp mayonnaise (I used Kewpie)
1 tbsp Dijon mustard
2 tbsp extra virgin olive oil
1 tsp ground lemon myrtle
1½ tsp freshly ground black pepper, plus more to season
3 tbsp finely chopped dill

Croutons

3 cups coarsely torn sourdough pieces (verging on too big for bite-sized)
4 tbsp olive oil (or more as needed)

Salad

2 tbsp olive oil
3 chicken thighs
2 baby cos lettuce, halved lengthways, outer leaves trimmed if necessary
1 cup salted potato crisps
shaved parmesan to serve

Method

1. Preheat the oven to 180C fan-forced (200C conventional).
2. Whisk all the dressing ingredients in a bowl, season with salt and pepper, taste and set aside until ready to serve.
3. Add the sourdough chunks and 4 tablespoons of olive oil to a baking tray and toss until the bread is coated in the olive oil. If it doesn't look well coated, add more oil – it will help it become crunchy and golden. Season with salt and pepper and pop in the oven until brown and crisp (about 10-15 minutes). Remove from oven and allow to cool on the tray (leave the oven on).
4. Place a large non-stick ovenproof frying pan over medium-high heat. Add the 2 tablespoons of oil and once hot, add the chicken thighs and fry until browned (2-3 minutes each side). Pop the frying pan in the oven and cook for another 5-7 minutes or until the chicken has cooked through.
5. Rest the chicken briefly before slicing into bite-sized pieces.
6. To serve, smear the dressing across the base of a serving plate, reserving a little to drizzle over the top. Place the lettuce on the dressing then top with the chicken. Scatter over the chunky croutons and chips. Add the shaved parmesan and finish with the remaining dressing. Season with salt and pepper and serve.
Notes
The croutons are as important as every other element. They are not a sad cubed afterthought – keep them big, rustic and deliciously crunchy. Potato chips add depth and salt and fat and crunch. Bring them to the party.
The lettuce should be kept as close to its natural state as possible: don't chop, don't let it become sad and wan and listless, coated in dressing until it can no longer breathe. It needs all of that crisp watery fresh depth to make a good salad sing.
The dressing needs to be heavy on the anchovies – this is non-negotiable in terms of umami, depth of flavour and the necessary va va voom.
The eggs – I haven't added eggs here. Pick your audience, and if said audience is pro-egg, one soft-boiled egg, halved, will do very nicely indeed.
The chicken – thighs. Aka flavour. Always. End of discussion.