2 tbsp hax oil (chilli garlic oil)
4–6 anchovies, finely chopped
1 clove garlic
½ cup cream (or you could replace with
mayonnaise and 1 tbsp milk)
lemon juice, to taste
Crispy Hax Crumbs
2 slices bread
small knob hax butter
drizzle olive oil
zest of 1 lemon
handful fresh herbs, chopped
salt and freshly ground black pepper
4 rashers streaky bacon, finely sliced
drizzle of hax oil
4 small cos lettuces
2 cups cooked chicken
2 spring onions, finely sliced
100g fresh parmesan cheese, grated
Ingredients provided by:
To make dressing, place all ingredients in a jar and shake well to mix.
To make hax crumbs, blitz or rip bread into crumbs. Heat butter and oil in a non-stick frying pan. When bubbling, add hax butter. Sauté gently for 2–3 minutes, then sprinkle in breadcrumbs. Toss through fragrant oil until golden and almost crispy. Remove from heat and add zest and herbs. Mix gently then set aside until ready to serve.
For the salad, fry bacon in oil until crispy. Remove and drain on kitchen paper. Rip, slice or shred lettuce and place in a large bowl. Add chicken and spring onion. Toss through 3 tbsp dressing. Divide among 4 plates and serve sprinkled with crumbs and parmesan.
- Of course, if you like your Caesar salad with a poached egg, you can easily add one on top before you sprinkle with crumbs.
- Dressing will keep in the fridge for up to 3 days, if you don’t just drink it!!
*To make gluten free: Use gluten-free bread. Check bacon and mayonnaise (if using) are gluten free.
Wine Match: Soul Grüner Veltliner 2016
The mineral-ness and tropical notes of this wine work well with the rich and deliciousness of the bacon, dressing and buttery crumbs…hmm mm