Not Caesar salad

This is not a Caesar salad, though there are shades of that often loosely interpreted dish here: in the anchovy, Parmesan and egg-yolk dressing; the crouton-like crunch of the smashed, roasted potatoes; and, err, the chicken. But it’s fresher than a proper Caesar, too, thanks to the lemon juice and zest plus the copious amounts of mint and parsley, which work in tandem with the cold, crunchy and cooling romaine lettuce and raw courgette, to ensure this is light and invigorating. I eat it often: when I’m after something that mixes an initial blast of raw, herbal salad, and the kind of ballast and comfort that roast potatoes, succulent chicken and a salty, umami-rich dressing can provide. This is not a Caesar salad but it is the kind of salad that should be in everyone’s regularly repeated repertoire.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the potatoes in a pan of cold water, add half a teaspoon of salt, bring to the boil and simmer for 15–20 minutes, until just cooked through.

Step 2

Meanwhile, use a heavy object like a rolling pin to bash and flatten the chicken breasts so that they are an even thickness of about 2cm (¾in). In a bowl combine the lemon zest, half the lemon juice, one tablespoon of the cold-pressed rapeseed oil, half a teaspoon of salt and a few grinds of a pepper mill. Roll the chicken in this marinade and set to one side.

Step 3

Heat the oven to 220°C/200°C fan/425°F. Once the potatoes are just tender, drain and leave to cool (or speed things up under a cold-running tap). Spread the potatoes over a baking sheet and then squash them flat, while still keeping them intact – you could use a fish slice or similar, but I find the palm of my hand the best way. Drizzle with the remaining two tablespoons of cold-pressed rapeseed oil, then roast for a total of 35–40 minutes.

Step 4

After 15 minutes, make space on the baking sheet and add the chicken breasts. Return to the oven for 15 minutes, then remove the meat and leave to rest on a warm plate, pouring any residual juices over the top. Increase the oven temperature to 240°C/220°C fan/475°F to cook the potatoes for 5–10 minutes more, so their skins are crisp and golden.

Step 5

While the chicken is cooking, make the dressing: put the anchovies and garlic in a pestle and mortar and pound to a paste. Add the egg yolk, sugar and black pepper and stir vigorously, then add the Parmesan. Stir until well mixed, then drizzle in the rapeseed oil while stirring continuously. Once fully combined, add the lemon juice and stir again. Decant into a large mixing bowl, add the lettuce, courgette and herbs and toss through so everything is coated.

Step 6

Once crisp, generously salt the potatoes. Chop the chicken into strips, add them and their juices to the salad and mix. Then transfer to shallow bowls, scattering the potatoes among the salad as you do so. Grate a little Parmesan over the top and serve.