Brussels sprout & chicken Caesar
Brussels sprout & chicken Caesar
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Ingredients
Method
Preheat the oven to 180°C, gas mark 4. Put the bread chunks on a baking tray with 1 tbsp oil, then season and toss until coated. Bake for 10 minutes, turning halfway, until golden brown. Remove from the oven and set aside to cool.
Meanwhile, rub the chicken with 1 tbsp oil; season. Heat a frying pan over a medium heat. Cook the chicken for 4-5 minutes on each side until cooked through, the juices run clear and no pink meat remains. Set aside to cool. Finely slice the sprouts and tip into a bowl. Add 1 tbsp oil and a pinch of salt; massage with your hands for about 1 minute.
To make the dressing, put ½ of the anchovies on a board and finely chop to a paste. Transfer to a small bowl with the garlic, egg yolks, mustard and some black pepper. Whisk until combined, then start whisking in the 200ml oil, drop by drop at first. When ½ of the oil has been added, mix in ½ of the lemon juice, then whisk in the remaining oil in a steady stream until the dressing thickens. Beat in the cayenne pepper, ½ of the zest and the cheese, plus a splash of water to thin it, if needed. Stir in the remaining chopped anchovies.
Tear the chicken into pieces and add to the sprouts with the croutons. Toss with the dressing, then taste and adjust the salt and lemon juice as needed. Heap onto plates, then scatter with cheese shavings, the remaining lemon zest and extra black pepper.
