Chicken Caesar Salad

This was a saviour in the heatwave—with little cooking needed, we used leftover roast chicken and turned some old bread into croutons. Cube the bread and season with olive oil and salt and pepper, bake at 180 degrees for 15 minutes. In the meantime, chop up 4 rashers of bacon and fry. To make the dressing blend two egg yolks, a dash of white wine vinegar, a glug of olive oil, a clove of crushed garlic, a tin of anchovies (6-10 fish) and a handful of grated parmesan. Tear some lettuce into a salad bowl and assemble the rest of the ingredients before dressing and tossing. Add some toasted pine nuts and shavings of parmesan to finish.