Hail Caesar Salad

Hail Caesar Salad


The crunchiest crutons. The most morish dressing. The rosemariest chicken. It’s an absolute winner. And so easy as well.


Make sure you put the anchovies in the dressing. Sounds weird with chicken, but gives the whole dish a delicious savoury hum.

Cooking Time (includes preparation time): 1 Hour 10 Minutes


  • 1 Lemon - £0.35

  • 2 Ciabatta Rolls - £0.60

  • Pack of Smoked Streaky Bacon - £1.00

  • Bunch of Rosemary - £0.50

  • Garlic - £0.30

  • Dijon Mustard - £0.55

  • Anchovy Fillets - £0.70

  • Romaine Lettuce - £1.00

  • Parmesan - £2.00

  • Medium Chicken - £3.00

  • Total Cost - £10.00 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Preheat oven to 180°C/356°F

  2. Place chicken in a baking tray. Cover with olive oil. Grated over the zest of a lemon, and sprinkle over a handful of chopped rosemary. Season with salt and pepper. Place in oven for 20 minutes.

  3. Dressing time – into a jar, add 4 tablespoons of olive oil, the juice of a lemon, two heaped teapsoons of Dijon mustard, 6 chopped anchovies, salt and pepper.Whack on the lid, shake it up, and set aside.

  4. After 20 minutes in the oven, remove the chicken. Tear crouton sized pieces of ciabatta into the tray. Add in a whole bulb of garlic cloves, and some more rosemary leaves. Drape your streaky bacon over everything, and place the tray back in the oven for 40 minutes, or until the chicken is cooked through and the bacon is crispy.

  5. When the chicken is cooked through, remove tray from oven. Remove the bacon, chop it up and set aside. Pull the chicken out of the tray, mix the croutons and garlic around in all the juices and place the tray back in the oven while you carve and shred the chicken.

  6. Once the chicken is shredded, set the meat aside, and then take the baking tray back out the oven. Take out the garlic cloves, and place the croutons back in the oven for a final 5 minutes so they are extra crispy.

  7. With a spoon, squidge the insides of the garlic cloves out the skins. Chops up the roasted garlic until it is a fine paste, and then add it to your dressing. Give the dressing a good shake.

  8. Finally – remove the croutons from the oven.

  9. Assembly time. In a large salad bowl, throw in your chopped romaine lettuce. Add the chicken, bacon and croutons. Grate over your block of parmesan, and then drizzle the dressing over everything. Toss, and then serve, with some extra parmesan grated on top, and a good drizzle of olive oil!