Something easy and special from the Singita Grumeti Kitchen.
Roast Chicken Caesar Salad
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
Lettuce greens (classic uses Cos lettuce but mix it up according to preference)
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.
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.