Crisp Kale, Chicken and Bacon Caesar Salad

Ingredients

• 140g chopped Kale
• Spray olive oil
• 4 chicken breast fillets, sliced in half
• 8 streaky bacon rashers
• 1 crisp lettuce washed, shredded
• 4 free-range eggs, soft-boiled, halved
• 30g parmesan, grated

For Caesar dressing

• 2 anchovy fillets
• 2 free-range egg yolks
• 1 garlic clove, quartered
• 30ml lemon juice
• 125ml olive oil

Method

1. Preheat an oven to 180oC (fan 160oC) Gas mark 4
2. Arrange the kale onto an oven tray and spray liberally with olive oil. Season and place into a hot oven for 4 - 5 minutes until crisp.
3. Heat a chargrill and grill the chicken for 5 minutes on each side or until cooked through. Transfer to a plate, cover with tinfoil and rest. Meanwhile, cook the bacon over high heat, turning for 4 - 5 minutes until crisp.

For the Caesar dressing

Place the anchovies, egg yolks, garlic and lemon juice into a bowl and whisk until smooth. Gradually whisk in the oil until thick and creamy, season.

To serve

Thinly slice the chicken and arrange with the lettuce, bacon and soft-boiled eggs into bowls. Sprinkle with crisp kale par-mesan and drizzle Caesar dressing over the top before serv-ing.