Ingredients

For the dressing
150ml mayonnaise
2 pieces anchovy fillet
2 rashers streaky bacon
A dash of Worcestershire sauce
Zest of half a lemon

For the salad
1 piece iceberg lettuce
50g bread croutons
100g Parmesan shavings
2 rashers back bacon
1 chicken breast
20g cajun spice
Extra virgin olive oil

Method

Blend all the dressing ingredients in a blender. If it comes too thick add some water.  Meanwhile, marinate the chicken breast in the cajun spice and olive oil. Leave it to marinate in the fridge for at least two hours.

Cut and wash the lettuce in plenty of water. Grill the bacon and cut into strips.

In a salad bowl toss together the lettuce, bacon, croutons and Parmesan shavings.

Grill the chicken until well cooked.

Serve in a tortilla bowl with Caesar dressing on the side.

Chef’s note: Fresh salmon can also be used instead of chicken.

Sandro Deguara is a Chef patron, Ġarra Dine Wine Café, Qawra.

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