Ultimate Roast Chicken Salad | Caesar Salad with a Twist

This twist on a classic Caesar salad features cavolo nero, sourdough croutons, lots of parmesan, and anchovies, topped with a perfectly soft-poached egg. A hearty and satisfying meal which is a favourite amongst customers and staff!

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Here's the RECIPE
For the Salad:

1 small loaf of stale sourdough bread (or ciabatta/other crusty loaf)
Olive oil (for croutons)
12 leaves of cavolo nero (kale), roughly chopped
1½ cups salad greens
½ cup Italian parsley
A handful of chives, finely chopped
¼ red onion, finely sliced
A small handful of green cabbage, finely sliced
Cooked chicken breast, thinly sliced
Grated parmesan cheese (to taste)

For the Dressing:
½ cup aioli
2 garlic cloves, finely minced
5 anchovy fillets, finely chopped (adjust to taste)
2 tbsp grated parmesan
Sea salt (to crush garlic)

For Poached Eggs:
4 fresh free-range eggs
A splash of vinegar (white or cider vinegar)

Method
1. Prepare the Croutons:
Slice the stale sourdough bread into thin slices.
Arrange slices on a baking tray in a single layer.
Drizzle lightly with olive oil.
Bake at 180°C (356°F) for 3–5 minutes until golden and crisp. Set aside to cool.

2. Make the Dressing:
In a bowl, combine aioli, minced garlic, and a pinch of sea salt (crush together to avoid large garlic chunks).
Add chopped anchovies and grated parmesan. Mix until smooth.

3. Poach the Eggs:
Bring a pot of water to a gentle simmer and add a splash of vinegar.
Crack each egg into a small bowl, then gently slide it into the simmering water.

Cook for 1–2 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside.

4. Assemble the Salad:
In a large bowl, combine salad greens, parsley, cabbage, chives, and red onion.

Add the sliced chicken and most of the croutons, reserving a few for garnish.
Drizzle the dressing over the salad. Toss thoroughly to coat all ingredients evenly.

5. Serve:
Plate the salad and top each portion with a poached egg.
Garnish with extra croutons, grated parmesan, a drizzle of olive oil, and a crack of black pepper.

Tips:

Bread: If your sourdough isn’t stale, freeze it briefly to make slicing easier.
Egg Poaching: Turn off the water a minute before removing the eggs for perfect teardrop shapes.
Dressing: Adjust anchovies and garlic to your taste for a stronger or milder flavor.

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