Loaded Chicken Caesar Salad

1. Make the dressing. Put all the ingredients, except the olive oil and creme fraiche into a small food processor or blender. Blend until very smooth – gradually add the olive oil while continuing to blend. Finally add the creme fraiche. Taste and check the seasoning – adding more lemon if necessary. NB: easy on the salt as the Parmesan in the salad is salty. This recipe will make enough dressing for a main salad for 4 or more portions. It is best to work with this quantity to get the correct consistency and balance. It will last in the fridge for several days.
2. Peel and cut the potatoes into small chunks. Add to a pan of lightly salted water and bring to the boil. Simmer for about 10 minutes or until tender. Drain and let them steam – to release moisture. Put a saute pan on medium-high heat and when very hot add a tablespoon of light olive oil and add the potatoes. Saute until browned and crispy. Add a small knob of butter and continue to cook briefly to flavour and colour the potatoes, (but do not burn the butter.) Drain on a paper towel.
3. Boil a pan of lightly salted water. Add the peas or beans and cook until nearly tender. Drain and immerse in cold water. When no longer warm, drain for a few minutes. Dry the beans on paper towels to remove excess moisture.
4. Wash the lettuce and spin dry – cut into pieces or leave whole to suit your taste.
5. Cut the bacon into strips. Fry, grill or bake until crispy. Drain on a kitchen towel,
6. Cut the bread into cubes. Put into a hot non-stick frying pan and heat on medium high heat, stirring and tossing for 5 minutes. Drizzle olive oil over the bread and continue to heat, tossing until cubes are turning brown. Season and drain on kitchen towels. Alternatively place the cubes into a bowl pour over a little olive oil. Season and place onto a baking tray. Heat in the oven on 160C or Gas mark 4 for 20 minutes. Check to ensure they do not burn.
7. Arrange the lettuce on a serving plate or in a large shallow serving bowl, arrange the chicken, bacon, potatoes, peas or beans and croutons over the salad. Grate or peel slivers of Parmesan over the salad and serve with the dressing (the original Cardini Caesar recipe uses grated Parmesan).

If using egg is a concern – coddle the egg or boil to soft-boiled stage and then use the yolk. Otherwise omit and use an additional 2 tablespoons of creme fraiche or two tablespoons of store bought mayonnaise.