Gourmet Caesar Salad with Pancetta Crisps, Garlic Prawns and Spiced Chicken Skewers

Looking for a fresh take on a classic Caesar salad? Executive Chef Jonathan Keane elevates this timeless favourite with crispy pancetta in place of traditional croutons, rich Caesar dressing made from scratch, and a protein-packed topping of garlic prawn and spiced chicken skewers. This gourmet Caesar salad is perfect for a light yet satisfying lunch or an impressive starter. Ingredients For the salad 2 heads Cos (Romaine) lettuce, leaves separated and washed 4 soft-boiled eggs 12–16 pancetta crisps (see method) Parmesan shavings, to taste 4 slices malted sourdough, toasted or baked until crisp, broken into shards For the skewers Prawn skewers: 16 peeled raw prawns, garlic butter Chicken skewers: 2 chicken breasts, diced and spiced For the Caesar dressing (makes approx. 250ml) 4 anchovy fillets 1 garlic clove, peeled 2 egg yolks 2 tbsp fresh lemon juice 1 tsp Dijon mustard 3 tbsp olive oil 7 tbsp rapeseed oil (or substitute with light olive oil if preferred) 1 tbsp finely grated Parmesan cheese Salt and freshly ground black pepper, to taste Method Caesar dressing In a food processor or using a stick blender, combine anchovies, garlic, egg yolks, lemon juice and mustard. Blend until smooth. While blending, slowly drizzle in the olive oil and rapeseed oil to form a thick emulsion. Stir in the Parmesan, season to taste, and refrigerate until needed. Pancetta crisps Use frozen pancetta if possible and slice thinly. Place between two parchment-lined baking trays. Bake at 180°C (fan) or 200°C (conventional) for 10–15 minutes until golden and crisp. Cool completely before using. Lettuce Wash the whole leaves in cold water with a little salt and vinegar. Spin or pat dry thoroughly. Soft-boiled eggs Boil a pan of water and gently add the eggs. Cook for exactly 7 minutes. Transfer immediately to a bowl of cold water to stop cooking. Once cool, peel and halve. Garlic prawn skewers Melt a tablespoon of garlic butter in a pan. Sauté the prawns for 1 minute until just turning pink. Thread 4 prawns onto each skewer and finish under a hot grill or griddle for 1 further minute. Spiced chicken skewers Dice the chicken into bite-sized pieces and toss with 1 to 2 tsp of your preferred spice mix (e.g. paprika, garlic powder, cumin, chilli flakes) and a little oil. Fry in a pan over medium-high heat until just cooked through. Thread onto skewers and grill for a further 2 minutes to char slightly. To assemble Arrange several Cos leaves on each plate. Top with half a soft-boiled egg per serving. Add pancetta crisps and Parmesan shavings. Drizzle with the Caesar dressing. Garnish with the sourdough crisps. Place one prawn skewer and one chicken skewer on each plate and serve.

Jonathan Keane's Caesar Salad

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