Insalata Non Ceasar

  • Insalata Non Ceasar
  • Insalata Non Ceasar
  • Insalata Non Ceasar
  • Insalata Non Ceasar
Ranked: 195th

Rated 4.76 out of 5 based on 21 votes

Ingredients

  • 2 x oakleaf lettuce, one each red & green
  • 1/4 cup lambs sorrel leaves, young and tender
  • 2 x chicken breast portion, wings and skin on
  • 6 x softly boiled eggs
  • 3 x slices wholemeal spelt sourdough, cubed
  • 2 x bacon rashers
  • 1 Tbls olive oil
  • 1 tspn butter
  • 1/2 cup braod beans, blanched and refreshed
  • 1 Tbls parmesan cheese, grated
  • 2 x egg yolks
  • 1 pinch freshly ground pepper to taste
  • 2 x garlic cloves, minced
  • 1 pinch sea salt
  • 2 x anchovie fillets
  • 1/3 cup olive oil, cold pressed
  • 1/3 cup parmesan cheese, grated
  • 1/2 x lemon, juiced
  • 2 x green onions, finely sliced
  • 1 x finely shaved parmesan to serve

Method

Place 1/2 tbls of olive oil in a small oven proof dish and place your chicken portions. Place 1/2 tspn of butter on each and season lightly. Place the bacon over the chicken and bake at 180 deg for 3o mins then test that the fluids run clear when stabbed in the thickest part and allow additional time if not. Your chicken should be tender, the skin browned and the bacon crispy. Remove and keep the chicken warm. Chop the bacon into small crispy pieces and reserve.

Meanwhile drizzle the other 1/2 tbls of oil over the cubes of sourdough bread and sprinkle over the tbls of parmesan and mix gently to coat then place in an oven proof dish and toast in the oven for 15 mins, turning occasionally to get an even crisp.

Peal your boiled eggs and slice into quarters.

Peal your blanched broad beans.

Prepare your dressing by whisking your egg yolks until pale. Mince the garlic further with the anchovie fillets by using the sea salt and the flat of a knife until you have a paste. Add your garlic paste to the yolks and whisk until combined. Slowly add the lemon juice and then drizzle the olive oil in a fine ribbon into the mix all the while whisking until the dressing is thick and glossy, season with black pepper to taste.

Prepare your lettuce leaves by removing from the stem and trimming the ends. Rinse and drain your leaves thoughoughly then arrange on your plates in a radiating pattern alternating your coloured leaves.

Continue your radiating pattern with the spear shaped sorrel leaves and place the warm chicken in the centre.

Arrange your egg slices, bacon crsips, broad beans and croutons around the chicken then drizzle with a genorous portion of the dressing, sprinkle with green onion and finish with shaved parmesan and if desired a little more freshly ground black pepper.

Enjoy!

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  • loved it, well worth the sacrificing of my wholemeal spelt sourdough with a 15 year old starter for the croutons XX

    Reply

    by James Ayers on 16/12/2012, 22:39
    James Ayers
    • lol you have a fresh loaf there and it made excellent croutons

      Reply

      by Helen Minns on 16/12/2012, 22:45
      Helen Minns
  • Yummo!

    Reply

    by Janette Barlow on 23/12/2012, 19:17
    Janette Barlow
    • as good as the smoked trout ceasar we served on xmas day? shame I didn’t get a photo of that one ….. may have to make it again and serve on little toasts for New years as houres d’ourves perhaps? ah now there’s an idea!

      Reply

      by Helen Minns on 27/12/2012, 11:40
      Helen Minns
      • That is an idea indeed! Looking forward to it!! :)

        Reply

        by Janette Barlow on 27/12/2012, 11:55
        Janette Barlow
  • you are very kind!

    Reply

    by Helen Minns on 27/12/2012, 12:00
    Helen Minns
  • Love a great salad…

    Reply

    by Sarah Lewis on 28/12/2012, 17:11
    Sarah Lewis
    • clearly this isn’t it for you.

      Reply

      by Helen Minns on 12/02/2013, 22:00
      Helen Minns
  • excellent, easy to prepare

    Reply

    by Anne-Marie Cee on 29/12/2012, 17:11
    Anne-Marie Cee
    • thank you and yes sometimes easy is needful … not everyone has the time or resources to get complicated in the kitchen all the time

      Reply

      by Helen Minns on 30/12/2012, 08:45
      Helen Minns
  • Great salad! Anchovies are a favourite of mine.

    Reply

    by Lea Potts on 29/12/2012, 17:18
    Lea Potts
    • You will fit in with the other half lol .. he would drown a pizza in anchovies he loves them so much.

      Reply

      by Helen Minns on 30/12/2012, 08:43
      Helen Minns
  • So good!

    Reply

    by Beth Bannor on 03/01/2013, 14:24
    Beth Bannor
  • Had to tweak for my dietary needs, but still yummo! Quick, easy and tasty – just perfect for a weekday dinner when you’re pressed for time. Aarghh – it keeps giving four and a half stars instead of five and I can’t change it :(

    Reply

    by Tess Hudson on 17/05/2013, 00:42
    Tess Hudson
    • yes the stars are touchy. I thnk admin can fix it if you are unhappy. I love the feedback regardless

      Reply

      by Helen Minns on 17/05/2013, 08:52
      Helen Minns