RECIPE / RALPH SCHELLING

Chicken caesar salad

Plenty of words have been scribbled extolling the virtues of adding different ingredients to a caesar dressing (Tabasco and Worcestershire sauce? Garlic? Anchovies?). In truth, a little experimentation is key. Our Swiss chef and recipe writer Ralph Schelling opts for mustard, gherkins and caper berries for a sauce with kick, heat and a sumptuous salinity.

• Ingredients for the sauce:
• 100g mayonnaise
• 40g parmesan
• 1tsp English mustard
• 1tsp salted caper berries
• 2 small gherkins
• 2 tbsps of gherkin juice
• 50ml single cream
• Salt and pepper

• Ingredients for the salad:
• 2 roasted chicken breasts
• 2 large lettuce heads, roughly cut
• Juice and zest of half a lemon
• 2 hard-boiled eggs, crushed
• 8 slices crispy bacon, crumbled
• 4 tbsps toasted Panko breadcrumbs or croutons
• Extra parmesan to serve

• Method:
• 1. Mix sauce ingredients in a blender and blitz for a few seconds to form a thick dressing.
• 2. Cut the chicken breast into 2cm strips. Mix with the salad leaves and the sauce, and flavour with lemon zest and juice.
• 3. Season to taste and arrange on plates.
• 4. Top with eggs, bacon, croutons and parmesan shavings and enjoy.