Chicken Caesar salad

Method

1. To make the dressing, put the anchovies and garlic in a pestle and mortar and pound to a fine paste. (You can grate the garlic and finely chop the anchovies if you don't have a pestle and mortar.)

2. Add the paste to a jar with the oil, mayonnaise, lemon juice and Dijon mustard and shake until thoroughly combined and emulsified. Add in the Parmesan and give another shake. Season with salt and black pepper. Add a little more lemon juice if it needs sharpening up. Put the lid on the jar and set aside in the fridge. (The dressing will keep for up to 3 days.)

3. Meanwhile, to make the salad, heat an air fryer to 180C. Tear the bread into ragged chunks, about 2.5cm/1in, and drizzle over 1 tablespoon of oil from the anchovies, giving them a toss to coat. Season with salt and cook for 8–10 minutes, turning halfway through so the croûtons crisp up all over.

4. Butterfly both chicken breasts by cutting horizontally through the middle, without cutting all the way through. Open up each chicken breast like a book to form one large flat piece. Season with salt and black pepper and brush with olive oil.

5. Heat a griddle pan over a high heat. Once hot, cook the chicken breasts for 2–3 minutes on each side, or until just cooked through. Set aside for 5 minutes to rest, then slice into thick chunks.

6. Put the dressing in the bottom of a large salad bowl, then put the lettuce and croûtons on top. This will hold for an hour or so until you're ready to serve. Give everything a thorough toss to coat the lettuce in the dressing. Add the chicken on top and serve.