For the dressing
250g/9oz ready-made mayonnaise
100g/3½oz parmesan, freshly grated, plus extra parmesan shavings, to serve
2 tbsp white wine vinegar
30g/1oz Dijon mustard
1 tbsp garlic infused oil
2 salted anchovy fillets
1 tsp smoked paprika
1 red chili, chopped
salt and freshly ground black pepper
For the salad
2 x 175g/6oz hot smoked chicken breasts, sliced
8 leaves Little Gem lettuce, or similar crisp lettuce leaves
2 fresh anchovy fillets, finely chopped
1 tbsp ready-made gluten free croûtons
freshly ground black pepper, to serve
For the dressing, blend the mayonnaise, grated parmesan and white wine vinegar in a food processor until very smooth.
Add the Dijon mustard, garlic oil, anchovy fillets, smoked paprika and chili. Season, to taste, with salt and freshly ground black pepper.
Blend until smooth, adding a little water to thin the dressing if necessary.
For the salad, place the cooked chicken slices into a bowl. Pour over 6-8 tablespoons of the dressing and mix well to coat the salad ingredients.
(The remaining dressing can be kept for up to three days in the fridge and used in another recipe.)
To serve, place one Little Gem lettuce leaf onto each of eight serving plates. Spoon some of the Caesar salad into each lettuce leaf.
Sprinkle over the chopped anchovies, gluten free croûtons and a few parmesan shavings. Season, to taste, with freshly ground black pepper.
Recipe adapted from: Good Food