As the great Ace of Base lyric goes 'a man may die, but not his ideas'. Caesar Cardini may have died in 1956, but his incredible salad lives on - and with warmer weather approaching now is the perfect time to recreate a classic. I love a Ceasar salad - I love any salad that's packed with things that shouldn't go in a salad and Caesar is the best representation of this.

Salty, cheesy, oily and potent, a Caesar salad is a classic for a reason. However, even the classics can be given new life with a few simple additions, and that's what I have done in this recipe. The beauty of a Caesar is the amount of protein you can use in it, either alone or in a thrilling savoury trio.

Chicken, bacon, or steak can all be used alongside the anchovies and egg that make the dressing.

I am a good, but often lazy, cook, so whenever I make a Caesar salad, I substitute the oven-baked chicken for a simple, cheap alternative that delivers delicious flavour and satisfying crunch.

These are chicken tenders, bought for £3 from Sainsbury's and cooked to crispy perfection before being tossed through the luxuriously rich dressing to make a delicious lunch or dinner.

It's so simple and adds so much flavour to the salad to make it even more tasty than the standard version.

Dressing

• Six anchovy fillets, drained of oil




• One clove of garlic




• Two egg yolks




• Two tbsps of fresh lemon juice




• ¾ tsp dijon mustard




• Two tbsps of olive oil




• Half a cup of vegetable oil




• Three tbsps of grated parmesan cheese

For the salad:

• Two heads of romaine lettuce, chopped




• Garlic croutons




• 305g Sainsbury's Buttermilk chicken mini fillets




• Shaved parmesan to taste

• Preheat the oven to 200°C and put your chicken in to bake. As it cooks, prepare your dressing.




• Chop together the anchovy fillets and the clove of garlic until you have a fine paste. Scrape the paste into a medium bowl




• In the bowl, add your egg yolks, lemon juice and mustard and then whisk until thickened and slightly glossy.




• Drop by drop, add in your olive oil, whisking continuously to emulsify.




• Slowly stream in your vegetable oil, still whisking constantly.




• The mixture should double in size and be smooth and glossy - albeit quite thick.




• Add your grated parmesan cheese and season with salt and pepper.




• Shred your lettuce and add it to the bowl, mixing thoroughly to ensure all the leaves are coated.




• Take your chicken out, slice it and set it aside to cool for a few minutes.




• Add your croutons to the salad, along with your slightly cooled chicken, and toss again to combine.




• Use a vegetable peeler to shave off slices of Parmesan atop your salad and serve.