Ham chicken ceasar salad
4 slices stale bread, cut into cubes
1 tablespoon of olive oil
2 tablespoons crushed garlic
salt and pepper
2 heads baby cos lettuce
400gm cold cooked chicken, shredded
200gm leg ham, cut into 1cm cubes
½ cup shaved parmesan
½ cup Caesar dressing
4 softly boiled eggs, quartered
6 anchovies, finely chopped
- Heat oven to 180°C.
- To make croutons: in a bowl, combine bread, olive oil, crushed garlic and a pinch of salt and pepper, and mix until bread is well coated. Spread out on a baking tray and bake for 5–10 mins or until golden and crunchy.
- Meanwhile, remove the stalk end of the cos and separate and rinse the leaves. Arrange neatly on a large serving platter. Drizzle half of the dressing over the top.
- Spread shredded chicken and ham evenly over the top and sprinkle with the parmesan.
- Top with the slightly cooled bread croutons, the remainder of the dressing and, if using, the boiled eggs and/or anchovies.
Tip: Ham or bacon can be used in this recipe and you can also add extra vegetables such as cucumber, tomato or red onion.