Something easy and special from the Singita Grumeti Kitchen.

Roast Chicken Caesar Salad

Serves 4

Everyone’s favourite classic Caesar with delicious roast chicken turns it into the perfect main course.

1 Lemon and herb roast chicken

4 boiled eggs (8 minutes), peeled and cut into quarters

3 slices white bread, crusts cut off and cubed

Fresh Parmesan

Lettuce greens (classic uses Cos lettuce but mix it up according to preference)

Caesar dressing

Olive oil

Seasoning

Drizzle bread with olive oil and bake in a moderate oven until golden. Cool and then put into a mixing bowl with chicken, lettuce,  tablespoon finely grated parmesan, a  little dressing and drizzle of olive oil; lightly toss. Place on a platter or in individual bowls followed by the boiled egg with extra dollops of dressing.  Using a peeler make Parmesan shavings and place on top. Serve.

Caesar dressing

½ cup Homemade mayonnaise

1 large clove garlic, minced

1 teaspoon Capers, chopped fine

40 ml Parmesan, finely grated

Juice of one lemon

3 Anchovy fillets

Combine all ingredients – for smoother consistency, blend.  Refrigerate until needed.  Should last up to a week.


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