Chicken Caesar Salad

Ingredients

• For the Dressing
• 1 clove garlic, crushed
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 2 tablespoons red wine vinegar
• ½ cup olive oil
• 1 egg
• For the Salad
• 2 cos lettuce hearts, washed and dried
• 400 g Turk's free range cooked chicken breast fillets, meat torn into shreds
• 2-3 free range eggs, peeled and cut into halves or quarters
• 48 g can anchovies in oil, drained, optional
• 2 tablespoons freshly grated parmesan or a few shavings parmesan
• 2 tablespoons snipped chives
• 1 tablespoon picked flat leaf parsley leaves

Directions

1. Place all the ingredients in a clean screw-top jar and season with 1 teaspoon flaky salt and a little freshly ground black pepper. Shake well.

1. Arrange cos lettuce leaves in a large shallow bowl or on a platter. Place on the chicken, eggs, anchovies, if using, parmesan and herbs. Drizzle over the dressing and take to the table.