Instructions: Cook hens eggs in a pan of boiling water for 9 minutes (quails for 3 minutes) until hard boiled.

Plunge into cold water cool and peel.

While eggs are cooking process the creme fraiche in a food processor with the tarragon three quarters of the anchovies garlic worcestershire sauce tabasco sauce and 50g grated cheese for 5 seconds.

Set aside.

Tear lettuce into bite sized pieces place in a bowl cover and chill.

Cut the bread into 25mm cubes.

Slice the chicken into strips and season. Stirfry the chicken in 3 tbsp oil for 4 to 5 minutes or until its cooked through.

Set aside.

Place the croutons in a small roasting tin.

Toss in the remaining oil

Cook on the floor of the roasting ovenfor 5 to 7 minutes until golden.

Cook on the floor of the baking ovenfor 7 to 12 minutes until golden then transfer the croutons to the simmering ovenuntil crisp and dry.

Toss hot chicken and bread with lettuce and dressing.

Cut eggs into quarters or halves and add to salad with remaining anchovies and parmesan.

Serve immediately

As an alternative use chopped hot garlic bread tossed through the salad instead of ciabattta croutons. This salad is also delicious with grilled bacon instead of chicken. Caesar salads make popular starters but adding chicken turns the salad into a delicious main dish with a lovely combination of textures.

Serves 4

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