One of the all-time classics, this salad makes an ideal healthy dinner, an awesome side dish when entertaining or a spectacular wrap filling. Time to enjoy old fashioned favourites again.
1 large Romaine (Cos)lettuce
200g of bacon, chopped and fried
1 cup of garlic croutons
½ cup of large parmesan shavings for dressing
3 eggs, boiled to your preference, peeled and cut in half
2 chicken breasts, cut into bite sized pieces and fried
6 tablespoons of good quality mayonnaise
1 tablespoon of white wine vinegar or lemon juice
½ teaspoon of minced garlic
2 anchovy fillets, minced
½ teaspoon of Dijon mustard
½ cup of parmesan, grated
Salt and pepper to taste
Wash, and dry the lettuce leaves.
Mix all the dressing ingredients together.
Put into a food processor or use a stick blender, and blend until smooth.
The consistency should be like yoghurt. If it’s too thick, add a few drops of water to thin it down.
Check for seasoning.
In a large bowl, add the lettuce leaves, roughly torn into big pieces.
Top with the chicken, half the bacon and half the croutons.
Add ¾ of the dressing and mix.
Scatter the remaining bacon and croutons over.
Arrange the halved eggs on top, drizzle with the remaining dressing.
Scatter the parmesan shavings on top and serve.
For some modern zing to your salad, you can add in sliced avocado, cherry tomatoes, flaked tuna or baked and crunchy chickpeas. There is no limit to an awesome salad!