Caesar Salad

Method

Eggs (up to 2 days ahead)

1. Bring a saucepan of water, deep enough to cover the eggs, to the boil.
2. Gently lower in the eggs one at a time with a ladle, turn the heat down to medium and boil for 7 minutes, for set whites and jammy yolks.
3. Move the eggs straight into iced water to stop the cooking. Once cold, keep them in the fridge in their shells until you're ready to serve.
4. Just before serving, gently crack the shells all over, peel, and cut each egg into quarters.

Croutons (up to 2 days ahead)

1. Cut the bread into bite-sized cubes, about 2 cm.
2. Mix the melted butter, garlic and Italian seasoning in a bowl, add the bread and toss until evenly coated.
3. Spread in a single layer in the air fryer basket and cook at 180°C for 5 minutes, shaking halfway, until golden and crisp.
4. Let them cool completely. If making ahead, keep them in an airtight container at room temperature.

Bacon

1. Lay the bacon in a cold frying pan, then turn the heat to medium. Fry, turning now and then, until crisp, 6–8 minutes.
2. Drain on paper towel, then chop into bite-sized pieces.

Chicken

1. Rub the chicken with the oil, MSG and a good pinch of salt and pepper.
2. Cook in a frying pan over medium-high heat until golden and cooked through, about 5–6 minutes each side.
3. Rest for 5 minutes, then shred with two forks.

Lettuce

1. Separate the cos leaves and wash them well.
2. Dry thoroughly in a salad spinner or with a clean tea towel, so the dressing clings rather than going watery.
3. Roughly chop into bite-sized pieces.

Assemble (just before serving)

1. In a large bowl, toss the lettuce, bacon and chicken with the dressing until everything is lightly coated.
2. Pile onto plates and arrange the egg quarters and croutons on top.
3. Grate plenty of parmesan over each plate and serve straight away.