I think of this as a quick-time variant on Caesar salad, mainly because I otherwise make mine with croûtons of roasted, cubed, garlicky potatoes – and very well that goes down, too.
People can be awfully tiresome about anchovies, so I haven’t listed them below. However, in the interests of transparency I should tell you that I do add them to my own quick Caesar when ransacking the kitchen to assemble this.
Ingredients
1 free-range egg
2 tbsp extra-virgin olive oil
1 tsp garlic oil
3 tbsp grated parmesan cheese
juice ½ lemon
½ tsp sea salt flakes or ¼ tsp pouring salt (use none if you add anchovies)
1 Romaine or Cos lettuce
150g/5¼oz cold leftover chicken, shredded
freshly ground pepper, to taste
generous handful (aabout 50g/2oz) plain tortilla chips'
Preparation method
Crack the egg into a bowl and whisk well while you add the oils, parmesan and lemon juice. If you’re not going to add an anchovy or two, whisk in the salt.
Break the crisp lettuce into bite-sized pieces and put into a salad bowl. Drop in the shredded cold chicken and mix to combine. Season with black pepper, to taste.
Toast the tortilla chips for a couple of minutes in an oil-less pan over a medium heat.
Give the dressing another whisk, pour it over the salad and toss to mix. Add the tortilla chips (and some anchovies, if you like) and toss again before wolfing down.
People can be awfully tiresome about anchovies, so I haven’t listed them below. However, in the interests of transparency I should tell you that I do add them to my own quick Caesar when ransacking the kitchen to assemble this.
Ingredients
1 free-range egg
2 tbsp extra-virgin olive oil
1 tsp garlic oil
3 tbsp grated parmesan cheese
juice ½ lemon
½ tsp sea salt flakes or ¼ tsp pouring salt (use none if you add anchovies)
1 Romaine or Cos lettuce
150g/5¼oz cold leftover chicken, shredded
freshly ground pepper, to taste
generous handful (aabout 50g/2oz) plain tortilla chips'
Preparation method
Crack the egg into a bowl and whisk well while you add the oils, parmesan and lemon juice. If you’re not going to add an anchovy or two, whisk in the salt.
Break the crisp lettuce into bite-sized pieces and put into a salad bowl. Drop in the shredded cold chicken and mix to combine. Season with black pepper, to taste.
Toast the tortilla chips for a couple of minutes in an oil-less pan over a medium heat.
Give the dressing another whisk, pour it over the salad and toss to mix. Add the tortilla chips (and some anchovies, if you like) and toss again before wolfing down.
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