Jonathan Keane's caesar salad

In this recipe, Executive Chef Jonathan Keane at The Lodge at Ashford Castle uses pancetta crips instead of croutons. 

The below dish is great for light lunch and if you enjoyed this recipe, share your photos with us by tagging @TheLodgeAshford on Instagram. 

Ingredients: 

• Caesar dressing
• Cos lettuce
• Soft boiled egg
• Pancetta crisps
• Parmesan shavings
• Malted sourdough crisps (pastry)
• Garlic prawn skewer
• Spiced chicken skewer

For the dressing:

• 30 anchovy fillets,
• 10 cloves garlic
• 20 egg yolks
• 20tbsp lemon juice
• Salt
• 7tsp dijon mustard
• 20 tbsp olive oil
• 3 tbsp parmesan
• 50 tbsp rapeseed oil
• Freshly ground black pepper

Method

For the pancetta crisps

Using frozen pancetta, slice wafer-thin on slicer and place in the oven between two baking sheets, cook until golden brown. Allow to cool.

For the lettuce

Wash whole leaves in water with salt and vinegar, spin till dry.

For the egg

Boil water for seven minutes, cool immediately and peel.

For the prawn skewer

Melt garlic butter in a pan, toss 4 prawns in butter for one minute. 

Add the prawns to a wooden skewer and grill for 1 minute.

For the chicken

Panfry diced chicken pieces in spices and oil until just cooked.

Place on skewer and grill for 2 minutes.

Assemble how desired!