Gizzi Erskine considers her Caesar salad dressing one of her most successful recipes. This one is tweaked, so the emphasis is not quite so light but doubly delish!
Ingredients
Ingredients for 150ml of Caesar dressing:
- 1 small garlic clove, peeled and grated (with a fine grater or microplane)
- 2 anchovy fillets in olive oil from a jar
- 30 g1 oz parmesan cheese, freshly grated, (with a fine grater or microplane)
- Salt and white pepper
- 3 tbsp Greek yoghurt
- 2 tbsp extra-virgin olive oil
- A squeeze of lemon juice
For the salad:
- 4 chicken thighs, skin on but boned
- 250 g8¾ oz white bread croutons, oven baked in olive oil
- 4 free-range eggs, soft boiled for six minutes, then quartered just before serving
- Parmesan, for garnish
- 12 anchovies, pickled or salted (I prefer pickled)
Method: How to make Gizzi's cheat's Caesar salad
Place the garlic, anchovies, parmesan and some salt and pepper in a pestle and mortar and pound until broken into a smooth paste. Tablespoon by tablespoon, add the yoghurt, olive oil and lemon juice until combined and season again to taste. Leave somewhere cool (but not in the frdige) to let the flavours to emulsify for 30 minutes.
Heat a griddle pan and grill the chicken thighs until crisp and golden for 10 minutes on the skin side and five minutes on the other, or until crisp-skinned and cooked through.
Place the salad leaves in a bowl and toss through the dressing before adding the croutons. Carve the chicken and place between the plates, each with a quartered egg, some more parmesan and 3-4 anchovies.
