RECIPE
CAESAR SALAD
with Grilled Chicken, Poached Egg, Croutons and Bacon
(serves 4)
• 4 chicken breasts (preferably free-range and/or organic), char-grilled or grilled • 4 free-range eggs • 4 little gem lettuces • 60g bacon lardons • 50g garlic croutons • Caesar salad dressing (see below) • 60g Parmigiano Reggiano cheese, cut into shavings • Salt and freshly ground black pepper
Method:
1. First make the vinaigrette. Place all the ingredients into a blender and blend until smooth. Season to taste with salt and freshly ground black pepper. 2. Blanch the lardons in boiling water for a minute. Drain, and then add to a small frying pan together with a knob of butter. Fry until golden, drain and reserve. 3. Poach the eggs in boiling water with a dash of white wine vinegar for 1 1/2 minutes and refresh in iced water. Just before serving reheat in a saucepan of simmering water. 4. Break the little gem lettuce leaves and place in a salad bowl together with the bacon lar ons d and garlic croutons. Dress with the Caesar salad dressing and toss well. Plate and add the Parmigiano Reggiano shavings. 5. Slice the char-grilled chicken and arrange on top of the salad. Top the chicken with a warm poached egg and serve at once. Enjoy!
Caesar salad vinaigrette
• 200g mayonnaise • 60ml white wine vinegar • 20ml water • 2 cloves garlic, crushed and finely chopped • Salt and freshly ground black pepper
MICHAEL CAINES is one of Britain's most acclaimed chefs. AA Chef's Chef of the Year in 2007 and awarded an MBE in 2006 for services to the hospitality industry, Michael is an Operational Partner and Director of ABode Hotels and Michael Caines, in overall charge of all food and beverage operations throughout the fast-growing group. He is also Executive Chef at Gidleigh Park, the acclaimed and prestigious country house hotel on the edge of Dartmoor at Chagford, Devon, where he has earned his reputation - as well as two Michelin stars - serving distinctive modern European cuisine utilising the finest local and regional produce and ingredients. In February 2009 he was also made Executive Chef at The Bath Priory, Bath, Gidleigh Park's sister establishment. In 2000, he founded Michael Caines Restaurants and took over food and beverage operations at The Royal Clarence, Exeter. A chance encounter with Andrew Brownsword subsequently led to the creation of ABode Hotels. Recent career highlights include cooking at 10 Downing Street for the Prime Minister and taking part in ‘The Great British Menu’, a competition broadcast on BBC2 television where contestants compete for the honour of cooking for the Queen’s 80th birthday.
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