This is a good Caesar Salad made with fresh, quality produce, it is worthy enough to serve to a Roman emperor.
I just love the texture of the baby cos lettuce and croutons, the sharpness of parmesan cheese against the tanginess of the anchovy dressing. They all add up to a salad dish that is justifiably a family favourite.
Line the olive baguettes and chicken stripes in the oven.
Tip: Use the oil from the anchovy and drizzle on the olive baguettes.
Bake for 5-7 minutes or until golden.
Use the residual heat, warm up the anchovy in the oven.
Arrange the Baby cos in a large salad bowl. Leave the Baby Cos in its exact form.
Add the Caesar dressing to the Baby Cos. Toss well.
Place the crispy chicken stripes, anchovy and crunchy olive croutons on top the salad.
Serve generously with shaved parmesan and Italian
grana padano cheese on top.
Season with black pepper.
I highly recommend using baby cos because there is far less waste and I like its tender sweetness. If time permit, make your own crouton from any leftover sourdough bread. They taste so much better than store-bought. This is much more than a side salad, it's a delicious light meal in itself!