Chicory caesar salad with pancetta and eggs
A versatile recipe, feel free to personalise with different ingredients and flavours to the basic concept. This salad works as salad bowl for a lunch dish or you can take the chicory leaves and use them as canapes as individual boats.
The warm pancetta makes it irresistable.
150g low fat yoghurt
Juice of half a lemon
2 garlic cloves peeled and finely crushed to a paste
2 anchovy fillets finely chopped
1 tbsp dijon mustard
1 tbsp runny honey
30 g parmesan cheese (finely grated)
Sea salt and ground pepper
150g diced pancetta
3 slices of rustic bread cut into cubes - and 1 tbsp rapeseed oil for frying the croutons
2 heads of white chicory, washed and leaves pulled apart
Half a cos lettuce, washed and roughly chopped
4 eggs, hard boiled, peeled and quartered
2 tbsp chives finely chopped
Put the yoghurt, lemon juice and crushed garlic in a bowl and mix in the anchovies, dijon mustard, honey and parmesan cheese. Season with salt and pepper.
Pan fry the pancetta with a little rapeseed oil until golden brown, remove from heat and drain excess oil on kitchen paper.
Toss the croutons in the rapeseed oil and place in a hot griddle pan. Cook until golden brown.
To assemble the salad, divide the chicory and cos lettuce leaves between four bowls, add the pancetta, croutons and eggs. Drizzle with your caesar dressing and top with the parmesan shavings and chives.