All you need is…
1 large clove of garlic, finely crushed
⅛ tsp sea salt (I prefer Maldon)
yolk of 1 jumbo free range egg, room temperature (the egg is not cooked, so buy a top quality product from a reputable store like Woolies)
¼ tsp Dijon mustard
2 tbs olive oil
3 tbs sunflower oil
2 tbs fresh lemon juice
4 heaped tbs parmesan or pecorino cheese, finely grated (note: don’t use those powdered sachets of parmesan, buy a block and grate your own, it’s essential)
freshly ground black pepper
4 chicken breasts
2 tbs Worcestershire sauce
3 tbs olive oil
ciabatta, cut into 2cm-thick slices
extra virgin olive oil, for brushing the bread
1 whole clove of garlic
cos, romaine or baby gem lettuce, for serving
parmesan shavings, for serving
To make the Ceasar salad dressing, finely mash together the anchovies and crushed garlic clove with the sea salt. Place in a deep bowl. Add the egg yolk and Dijon mustard. Drizzle in first the 2 tbs olive oil and then the 3 tbs sunflower oil a drop at a time while constantly whisking. (You can use a balloon whisk, but I take the easy way out and use my trusty ancient handheld electric mixer.) As you drizzle in the oil and whisk, the dressing will emulsify and become velvety. Stir in the lemon juice, parmesan and a very generous grinding of black pepper. Cover and place in the fridge for at least an hour.
Cut the chicken breasts in half lengthwise so you end up with two thinner breasts. Place each slice between two squares of cling film and whack it briefly with a rolling pin. (This is not essential, but it does even out the chicken, ensuring that the breasts cook evenly.) Place chicken breast slices in a bowl and pour over 2 tbs of Worcestershire sauce and 3 tbs olive oil. Cover and refrigerate for at least an hour.
Braai the chicken breasts over hot coals, remove and set aside. Brush the ciabatta slices on both sides with olive oil and braai until crispy and golden. Remove and lightly rub on one side with the clove of garlic. Serve with lettuce, the Caesar salad dressing, slices of lemon and lashings of extra parmesan. If you don’t fancy making this on the braai, a griddle pan is perfect too.
Michael’s wine recommendation – click here
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