Lemon chicken caesar salad

Step 1

Place chicken, lemon juice, oil and a pinch of pepper in a large bowl. Combine well using your hands. Cover with plastic wrap and chill for 1-2 hours to marinate.

Step 2

For the dressing, place the yolks, juice and a pinch of salt in a food processor and whiz to combine. With the motor running, add the oil in a slow, steady stream until you have a thick, glossy mayonnaise. Add vinegar, anchovies, Worcestershire sauce, mustard and cheese, then whiz to combine. Season with pepper. Set aside.

Step 3

Preheat oven to 180°C. Line 2 trays with baking paper. Place bread on one tray, drizzle with extra oil and toss to combine. Place prosciutto on remaining tray, then bake for 10-12 minutes until bread is golden and prosciutto is crisp. Cool. Break prosciutto in half lengthways.

Step 4

Heat a large frypan over high heat until smoking. Sprinkle sesame seeds over both sides of chicken, then cook for 5 minutes each side or until cooked through. Sprinkle with tarragon, rest for 10 minutes, then slice into 1.5cm strips.

Step 5

Divide lettuce, chicken, croutons, prosciutto and extra anchovy, if using, among plates. Drizzle with dressing, sprinkle with extra cheese and top with poached eggs, to serve.