The ceasar salad doesn't actually have anything to do with Julius Ceasar - but it is fit for an emperor! Here it's served with chicken and the classic ceasar dressing, which originally contains anchovies. But if you don't have any swimming around the fridge, you can absolutely make it without! Enjoy.

Directions

1. Preheat your oven to 200 degrees convection and cut a quarter of the baguette into small cubes. Coat them with some olive oil and season with salt and pepper. Bake for about 10 minutes, or until crispy and delicious. Flip during. Turn the heat down to 185 degrees when they're done.

2. While the croutons are baking, prep the rest. Start by cooking the parma (or bacon) on a cold, dry pan. Turn on the hob, let the parma cook and place it to drip off on some kitchen roll.

3. Sear the chicken fillets in the fat on the same pan. Season with salt and pepper and finish them in the oven for about 10 minutes, until cooked through.

4. Meanwhile rinse the lettuce and rip into chunks in a bowl. Make that special dressing by mixing pasteurised egg yolks, olive oil, garlic, half of the parmesan, some lemon juice and, if you have any, anchovies. Taste and add some more lemon juice, if you like. Warm the rest of the baguette in the oven.

5. Mix the salad with the dressing. Slice the chicken and place it on top along with croutons, parma ham broken into bits, and the rest of the parmesan, grated with a potato peeler or similar just before serving. Enjoy!

Tip

Far from all kids are big into salads at a young age. But a great way of introducing them to salads is serving the ingredients in small bowls or separately on the plate. That way they can pick out the bits they like. And you can make a rule that they have to try one new thing, every time you eat salad. This is how our ceasar salad looks, when eaten by our 3-year old daughter.