The summer weather has been a bit erratic here in Berlin – 32 C and blazing sunshine peppered with sky cracking thunderstorms, alternating with 18 C and perma-rain – but on the hot days I don’t always feel like cooking a warm meal, so a nice big salad for dinner instead is just the thing.
Ingredients (serves 2)
- olive oil
- 2 chicken breasts
- 4 rashers of bacon
- half a ripe avocado
- small head of lettuce, e.g. baby gem (or you can use a larger one and keep the rest for another meal)
- 1 crushed clove garlic
- 4 tablespoons gluten free mayonnaise
- 1 tablespoon rice vinegar (or white vinegar)
- half a cup of grated Parmesan cheese
- 1 – 2 tablespoon water
- salt and pepper
- Cut the chicken into strips, season with salt and pepper and fry in the olive oil until starting to brown and cooked through. Remove from the pan and set aside.
- Cut up the bacon into little squares (I find the easiest way to do this is to cut it into thin strips and then chop it into squares with a pair of kitchen scissors) and fry until crispy.
- Separate the salad leaves, wash, and cut into strips.
- Peel the avocado and cut into chunks.
- Arrange the salad leaves on two plates, and top with the chicken, bacon and avocado.
- To make the dressing, mix together the garlic, mayonnaise and vinegar. Stir in the Parmesan. If the dressing is too thick for your liking, and in a tablespoon or two of water. Season with salt and pepper.
- Drizzle the dressing over your salad. Enjoy!
Some people like to have croutons with their caesar salad, but making our own from scratch wouldn’t have made it a quick midweek meal any more, and they don’t seem to sell little bags of them in shops here like they do in the UK.