Creamy Butter Bean & Chicken Bacon Crunch Caesar Salad

Cook the bacon (if using)

• If using bacon, put the bacon in a frying pan (cold) then turn heat to medium. Cook for 6–8 minutes, turning occasionally, until golden and crispy. Drain on kitchen paper. You could also cook this in an air fryer.

Cook the eggs (if using)

• Cook the eggs in boiling salted water. For a slightly jammy egg, boil room temperature eggs for 6 minutes (8 minutes if you like a harder yolk). Remove the eggs once cooked with a slotted spoon.

Make the Caesar dressing

• Add all the dressing ingredients to a blender or food processor with a pinch of salt and lots of black pepper and blitz to a smooth, creamy and pourable consistency. Adjust seasoning to taste.
• Juice the lemon, peel and grate the garlic clove.
• Add the Greek yoghurt, Dijon mustard, garlic clove, lemon juice, 1 tablespoon olive oil and the anchovies to a blender or food processor with a pinch of salt and lots of black pepper and blitz to a smooth, creamy and pourable consistency. Adjust seasoning to taste.

Assemble the salad

• Stir 1-2 tablespoons of the dressing through the drained butter beans.
• Finely chop or shred the roast cooked chicken breast.
• Layer a portion of the romaine lettuce in the base of the bowl. Add a serving of the butter beans.
• Roughly snap or slice the bacon into bite-sized pieces and add that to the bowl, if using. Add the Parmesan.
• Add the chicken. Drizzle over the rest of the dressing then tuck in.