A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Ceasar Salad


(Serves 5)
• 5 organic free range chicken fillets
• 6 rashers of rindless bacon
• 5 eggs hard boiled and cut into wedges
• 3 slices of bread cut into square cubes
• Leaves from baby cos lettuce

Marinade for chicken
• Olive oil
• Soy sauce
• Honey

• 1 cup whole-egg mayonnaise
• 2 tablespoons lemon juice
• 2 tablespoons grated
• parmesan cheese
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 4 anchovy fillets
• 1 garlic clove

Lets do the dressing first. Place all ingredients into a food processor. Process until smooth. Transfer to a bowl. Cover and refrigerate.

Pre-heat the oven to 180 degrees. Once hot place the bread cubes in for 5 minutes. Barbeque chicken fillets until perfect cooked. While the chicken is on the BBQ fry the bacon in a frying pan on low-mid heat until crispy. Remove the bacon and place on paper towel. Place the bread cubes into pan and cook until golden.

Wash and dry cos lettuce leaves. Arrange in a serving bowl. Slice the chicken and place onto lettuce arrangement. Top with bacon, bread and egg. Drizzle with dressing. Season with salt and pepper and serve.

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