Caesar salad is an international recipe with Mexican American origins and as popular in the Nordic countries as everywhere else. It is more of a complete dish than a salad and a salad for people who do not usually like salads. Although classically served with chicken and crispy bacon, it can easily be made pescatarian or vegetarian and in Sweden, we often serve it with prawns.

In my version, the sauce has a real anchovy kick, making it more powerful than the bland, standard Caesar sauce. I am also generous with the parmesan and lemon in the dressing, and for an extra indulgence, I added my own croutons.

I made this recipe when staying at Les Arcs in the French Savoie, designed in the 60s and 70s by a team of architects headed up by Charlotte Perriand.

The table and stool were designed specifically for the apartments.

Serves: 3-4

INGREDIENTS

Romaine lettuce washed
Smoked streaky bacon, 1 package or approximately 100 g
Chicken fillets, 1 per person
Shaved parmesan

CHICKEN MARINADE

Juice and zest of 2 limes
Pinch of salt and pepper

DRESSING

5 - 6 anchovy fillets in oil
Mayonnaise 5 - 6 tbsp
1 garlic clove
Parmesan finely grated, at least 3 tbsp
3-4 tbsp freshly squeezed lemon juice
1 tsp Dijon mustard

Tips: The amount of mayonnaise and lemon can be varied depending on how thick or thin you prefer your dressing.

CROUTONS
Dense white bread
Olive oil

METHOD CHICKEN

Score the chicken fillets on the topside. Marinade in the lime juice and zest, salt, and pepper. Leave to chill for at least 1 hour.

METHOD DRESSING

Grate the garlic in a small bowl. Add the anchovy fillets and mash with a fork. Add the finely grated parmesan followed by the mayonnaise and mustard. Lastly, add the lemon juice according to your taste and preferred texture.

TIPS: The anchovies feel hard at first but quickly give in to the fork.

METHOD CROUTONS

Slice the white bread very thinly and fry in plenty of olive oil.

METHOD SALAD

Fry the chicken fillets and bacon separately and slice into strips. Cut or tear the lettuce and arrange on the plates, followed by the dressing, chicken, bacon, and more dressing. Decorate with the parmesan shaves and the croutons before serving.

Les Arcs was built in stages and at three levels, 1600, 1800 and 2000 meters. The buildings were designed to fit into the landscape but also to allow a large number of people to come and enjoy the mountains as part of a general project at this time to democratise leisure.