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Caesar Salad with Chicken and Prawn


100g chicken breast
100g prawns
2 Romaine lettuce
500g mayonnaise
70g parmesan cheese, grated
30g mustard
20g anchovy
1 egg
1 garlic, diced
Fine salt and freshly ground black pepper

Cooking Method

1. Boil egg for 10 minutes then soak in ice water.

2. Mix parmesan cheese, minced garlic, anchovy, mustard and mayonnaise.

3. Season chicken breasts and prawns with salt and pepper. Cook on a grill pan.

4. Prepare romaine lettuce and assemble the salad. Season with salt and peper.

5. Serve with a lemon wedge

Recipe by Chef Colin West, Huber's Butchery

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