Cure & Simple - Recipe

The Recipe

Chicken & Bacon Caesar Salad with Fresh Garlic
Serves: 4 | Cooking time: 20 minutes
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Ingredients
  • Large knob of butter
  • 2 garlic cloves, crushed
  • 150g ciabatta, torn into small chunks
  • ½ small bunch of flatleaf parsley, chopped
  • 5 rashers of Cure & Simple Original Unsmoked Streaky Bacon
  • 2 romaine lettuce heads, roughly torn
  • 1 medium pre-cooked roast chicken, torn into bitesize chunks
  • 25g parmesan, peeled into shavings
  • For the dressing:
  • 2 anchovy fillets in oil, drained
  • 2 tbsp Greek yoghurt
  • ½ garlic clove, grated
  • 60ml olive oil
  • ½ lemon, juiced
Method
  1. Preheat the oven to 220ºC/200ºC (fan)/gas mark 7 and line a baking tray with tin foil
  2. To make the croutons, melt the butter in a large frying pan over a medium heat and fry the garlic for 3-5 minutes until it starts to colour. Turn up the heat and add the torn ciabatta bread to the pan. Toss the bread in the garlic butter and cook for a further 5 minutes, stirring occasionally, until the croutons are golden brown. Once golden, stir in the chopped parsley and tip the garlicky croutons out onto a piece of kitchen towel. Set aside to drain until you’re ready to serve
  3. To make the crispy bacon, lay the rashers on the foil-lined tray and place in the middle of the pre-heated oven for 8-10 minutes until the bacon is a deep golden colour and crispy. Once cooked, leave the rashers to drain on a piece of kitchen towel
  4. While the bacon is cooking, make the dressing by finely chopping the drained anchovy fillets. Once finely chopped, use the side of your knife to crush and drag the anchovies across the chopping board until they come together into a rough paste, place into a bowl. Add the greek yoghurt and grated garlic to the bowl, then gradually whisk in the olive oil a little bit at a time. Add the lemon juice, check the seasoning and give the dressing a final stir
  5. To assemble the salad, add the torn lettuce to a large serving bowl and toss with a couple of teaspoons of the dressing. Top with the torn roasted chicken, garlic croutons and parmesan shavings, then tear up the crispy bacon rashers and scatter them over the top of the salad. Serve immediately with the remaining dressing on the side

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The Butchery

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Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef