Chicken Caesar Salad

With our own versions of the classics, like Caesar salad, it’s not about changing things entirely; it’s about respecting the original while bigging up the flavours and textures where I can. My twists for this salad are to use chicken legs, smoky pancetta and lovely rustic croutons to suck up all the juices. It’s a lovely little salad with just a hint of attitude.



  • • 1 loaf of ciabatta bread (about 250g)
  • • 3 sprigs of fresh rosemary
  • • 4 chicken legs, preferably higher welfare, skin removed
  • • olive oil
  • • sea salt and freshly ground black pepper
  • • 6 thin slices of pancetta or smoked streaky bacon
  • • ¼ of a clove of garlic discarded
  • • 4 anchovy fillets in olive oil
  • • 30g fresh Parmesan cheese, plus a few extra shavings to serve
  • • 1 tablespoon low-fat Greek yoghurt
  • • juice of 1 lemon
  • • extra virgin olive oil
  • • 2 or 3 cos or romaine lettuces, outer leaves discarded
  • • a couple of handfuls of mixed leaves (like radicchio, rocket and red chicory)