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Nick Nairn's Ceasar Salad with Crispy Chicken Thighs Recipe
For the salad & dressing
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 4-5 anchoby fillets, chopped (optional)
- 4 tbsp olive oil
- 1 clove garlic, peeled and sliced
- freshly ground black pepper
- 30g Parmesan, shaved
- 1 Cos (or Baby Gem) lettuce
- 2-3 slices brown bread, cut into strips
For the chicken
Season the chicken well. Heat a frying pan, add 2 tbsp olive oil and place the thighs in skin-side down. Add the garlic clove and thyme. Cook on a low-medium heat until the skin is crispy; about 20-30 mins. Don’t move them while cooking.
Now turn over the thighs and discard the garlic & thyme. Cook on the other side for 2-3 mins. Take off the heat and rest for 5 mins.
Meanwhile, place the egg in a pan of cold water and bring to the boil for 1 min, then plunge into cold water. When cool enough to handle, crack the egg into a food processor and add garlic, lemon juice, Worcestershire sauce, anchovies and 3 tbsp oil. Process well and season with pepper.
Wash, dry and separate the lettuce. Slice the chicken.
Fry the bread slices in 1tbsp olive oil until crisp. Drain these on kitchen paper and season.
To serve, pour the dressing over the leaves, add the fried croutons, chicken slices and Parmesan and toss together.