Classic Caesar salad

Step 1

Preheat the oven to 220°C. Pat the chicken thigh fillets dry and place them on a baking tray lined with baking paper. Rub in with 1 tbsp olive oil, 1 tsp mustard and a generous pinch of salt and pepper. Roast the chicken for about 20 minutes in the preheated oven.

Step 2

Tear the baguette into bite-sized pieces. Remove the core and cut the bell pepper into large cubes. Peel and roughly chop the garlic as well. Finely grate the lemon zest, halve the lemon and squeeze 1 half. Use the other half for another recipe.

Step 3

Coarsely grate the cheese. Remove half of the anchovies from the tin with a fork and set aside. Put the cheese with the rest of the anchovies, about ¼ of the garlic, 1-2 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp water and a pinch of pepper in a high (measuring) cup and puree smooth with a hand blender. Season with salt and possibly. more lemon juice.

Step 4

After 20 minutes of baking time, mix the bread and the bell pepper with the rest of the garlic, 1 tbsp olive oil and a pinch of salt and toss with the cooking juices on the baking tray. Place the chicken and bacon on the bread and the bell pepper and bake for another 15 minutes. Then remove the bacon from the oven, turn on the grill or the temperature higher and bake the rest for a few more minutes. Pay attention as the bread can burn fast when grilling.

Step 5

Bring enough water to boil in a small saucepan for the eggs. Carefully add the eggs to the boiling water and cook for about 6 minutes until soft. Tip: cook them about 2 minutes longer for hard-boiled eggs. Drain the eggs, rinse with cold water and peel

Step 6

Coarsely chop the romaine lettuce. Break the chicken into bite-sized pieces with a fork. Halve the eggs. Mix the romaine lettuce with the croutons, bell pepper, lemon zest and the dressing. Divide the salad between plates and top with the chicken, bacon, eggs and the rest of the anchovies.