This is a classic summer staple, it takes minutes to make and is satisfying enough for a proper supper meal. You’ll feel full with hearty protein and veg without the lethargy of carbs which is ideal in these lovely long summer evenings when you want to be active until much later in the day.

It was one of the first meals I learnt to cook (at a later age than you might expect - this foodie used to be known as the girl who could burn water - how times have changed!). I love the huge dressing, all creamy salt and sharpness, against the crunch of the Cos (call it Romaine if you prefer, they are the same plant - Lactuca sativa).

Caesar Salad is great for summer entertaining as you can make the dressing and prepare all the bits well in advance, just taking a few minutes to flash fry the chicken and assemble at the end. And if you have pescatarian guests simply omit the chicken (no good for veggies because of the anchovies in the dressing I’m afraid).

Serves 2/3

Ingredients

1 medium head Cos/Romaine lettuce
2 small/med breasts of chicken
1 packet croutons (put in as much as looks right)
Parmesan, grate quite a lot with a potato peeler - again to your taste

Dressing
2 tablespoons mayonnaise
2 teaspoons mustard
1 splash Worcester Sauce
4/5 anchovy fillets (or a tablespoon of anchovy paste)
3 tablespoons red wine vinegar (not balsamic, use cider vinegar if you haven’t got red/white wine vinegar)
4 tablespoons olive oil
Big squeeze of lemon juice

1 In a bowl, mash up anchovy fillets and then add all other dressing ingredients and mix well - taste and adjust oil/vinegar until you have a happy balance of creamy, salty sharpness.
2 Wash and break/chop up Cos into a bowl, shave parmesan onto a side plate until you have a good pile
3 Chop chicken breasts into thin short strips
4 When you are ready to eat heat a little oil in a frying pan and put in the chicken, leave it to fry on a high heat whilst you assemble the salad
5 Dress the lettuce, mix well, then add parmesan and croutons, mix again
6 Back to the chicken, turn and continue to flash fry until it is cooked through and both sides are nicely browned. Throw onto salad and serve immediately with some bread and a nice rose.