Nothing wrong with a classic

OK OK the picture isn't the best but that doesn't say anything about the taste - OK?

Fashion fades, style remains the same. Not that at this moment I give one flying c*** about what my clothes look like (I am wearing a dress that I ripped last year when falling off my bike in Copenhagen. And it's also missing two buttons). But what I am talking about is salad. And not just any salad: a salad with a capital a S. A Caesar Salad. Yes.

I don't think there's a lot of dishes out there that are more classic than Caesar salad. However, a lot of people like mixing up the ingredients. I don't know whether the version I make has anything to do with the original in any way, shape or form. But to be honest I don't really care about that either - seems as if today I don't really care about anything (which is a good thing). I just combined the flavors I like into a salad I tend to like as well.

So let's gooo.

What you need for the salad (2 servings)

• 1 double chicken breast or 2 single
• 1 Romaine salad
• 2 eggs
• Bacon (to taste - of course: the more the better)
• Croutons or if you want to be fancy: a bread roll
• Butter

What you need for the dressing

• 2 tbs yogurt. I used Turkish yogurt but Greek would definitely do as well. As would every type of yogurt you got in your fridge.
• 2 tsp of mustard
• Worcestershire sauce
• Lemon juice
• 1 small clove of garlic
• Some anchovies (to taste as well)
• Olive oil
• Pepper
• Salt

What you do

• Put salt and pepper on chicken breasts.
• Heat a pan on medium to high(er) heat. Add some butter and add the chicken breasts. Turn on the heat a bit higher so the outside starts to look golden brown. Don't forget to turn.
• Once the chicken looks all crispy and delicious from the outside, turn down the heat and let the chicken sit for about 12 min.
• In the mean time boil your eggs as you like. If you like them soft, the perfect time is 6.5 min. If you want them hard boiled about 9 minutes should do. The latter is a guess - always. I prefer my eggs soft boiled. Once time is up cool them in ice cold water.
• Also in the mean time: heat a grill pan on verrry high heat. 
• Once the 12 min are over transfer the chicken to the grill pan. Grill on one side, grill on the other. Let it grill for about 5 min in total (which means 2,5 min on each side - like duh).
• In the mean time put the bacon in the same pan as the one you fried the chicken in first. I love my bacon completely crispy so let it burrrn.
• Chop up the Romaine salad.
• If you prefer the fancy croutons: put some olive oil on top of the bread roll slices. Put them in the oven under the grill until they're crispy.
• For the dressing: chop up the anchovies and the garlic. Mix all ingredients according to taste - that's that. I really love salty, meat-y, deep flavours so the more anchovies and worchestershire, the better.
• Enjoy!

What salad should I try next? Maybe give the Waldorf a spin?

Love,

Julie