Smoked Chicken Caesar Salad

Ingredients

1 Poachers smoked chicken breast 200g

1 pk Poachers streaky bacon 200g

1 Cos lettuce

2 slices bread

2 boiled eggs

Parmesan cheese, a few shaved slices

Anchovy (optional)

Dressing

½ cup mayonnaise

1 tablespoon lemon juice

1 tsp Dijon mustard

½ tsp Worcestershire sauce

1/3 cup grated parmesan cheese

Salt and pepper to taste

Method

Preheat the oven to 180 degrees. Bring a pot of water to a boil and boil eggs for 5 minutes; when cooked place them in cold water to cool and then peel.

Line a baking tray with greaseproof paper. Slice up bacon and lay it out in a single layer. Bake in the oven for 18 minutes or until crisp to your liking. Thinly slice the bread for croutons. Remove the bacon from the tray and lay it out on a paper towel. Keep the fat from the bacon on the tray. Lay out the bread onto the bacon fat tray, turn it over and bake for 15-20 minutes.

Mix all the dressing ingredients together. Keep it thick as the moisture from the lettuce will thin it.

Mix all ingredients together, serve and enjoy with a glass of Poachers Rose.

Tip: It is best to cook the croutons in the bacon fat, but if you are in a hurry, you can toss the bread in olive oil and cook it at the same time as the bacon.

SERVES 2.