Ingredients:
Chips
- 750g potatoes
- 1 sachet Freja Instant Chicken Bone Broth Powder
- 1 tbsp rosemary
- Big pinch of salt
- Generous glue of olive oil
Caesar Salad
- 1 cloves garlic
- 4 anchovies
- 1 egg yolk
- 75ml of extra virgin olive oil
- 40g grated Parmesan
- Pinch of black pepper
- Lemon juice to taste
- 1/2 tsp Dijon mustard
- Romaine lettuce
- Cooked chicken
- More Parmesan to serve
Method:
- Preheat the oven to 200.
- Cut the potatoes to chip shapes then par boil in salted water for about 3-4 minutes, until the outsides are soft but the chips aren’t fully cooked through.
- Drain the chips and spread them onto a baking sheet with plenty of olive oil, a sprinkle of salt and rosemary and cover with a sachet of Instant Chicken bone broth.
- Toss the chips around to make sure they are evenly coated then bake in the oven for about 30 minutes or until crispy and golden.
- While the chips are cooking make the Caesar dressing by crushing a garlic glove and the anchovies into a pestle and mortar.
- Add in the egg yolk and stir to combine into a smooth paste, slowly drizzle in the olive oil until a smooth sauce is formed. Loosen this down with a little water if it becomes too thick.
- Season the dressing with black pepper, grated Parmesan, lemon juice and Dijon mustard - adding more water if needed to loosen the dressing.
- Coat the washed romaine lettuce with the silky Caesar dressing.
- Served up the dressed leaves with cooked chicken, a generous portion of the crispy bone broth chips and an extra grating of Parmesan and enjoy!
