Place egg yolks, mustard, garlic, anchovies and vinegar in a blender or a jug if you have a bar mix/immersion blender and mix thoroughly to combine. With the motor running, slowly add the olive oil until dressing thickens. Season with salt and pepper. Cover and refrigerate until ready to serve. This is great to prepare ahead, and then just throw it all together at dinner time!
To make the salad
Place the eggs in a small saucepan of cold water. Put over high heat until a boil commences, then turn down the heat to medium and cook for 4 minutes. Run under cold water until cool enough to handle, and then peel the shells and dry, placing to one side.
Dice the bacon and fry in a non stick frying pan until crispy. Remove from the pan and drain on paper towel, leaving the bacon grease in the pan.
Dice the chicken. Using the bacon frying pan, very lightly fry the garlic until fragrant. Toss in the chicken and oregano and cook through. Season lightly with salt and pepper. Place to one side.
To serve, loosely cut the lettuce leaves (or leave them whole if you like!) and scatter around the bacon and chicken. Grate the parmesan cheese (I like to use my vegetale peeler to get nice stripand scatter over the salad.
Cut the egg in quarters and drizzle with the Caesar dressing.
Chicken Caesar Salad
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Chicken Caesar Salad https://aussieketoqueen.com/low-carb-caesar-salad/ February 24, 2017