for 4 person

Caesar dip

1 ½ tbsp	honey mustard
1 ½ tbsp	lemon juice
2 ½ tbsp	olive oil
100 g	crème fraîche
4 tsp	Worcestershire sauce
80 g	Parmesan, finely grated
4	anchovy fillets, drained, finely chopped
a little	pepper

Filling

1 tbsp	olive oil
350 g	tender chicken breast fillets, halved lengthwise
¼ tsp	salt
a little	pepper
150 g	bacon strips
2 slice	toast bread, cut into sticks

Rolls

12	lettuce leaves
3	hard-boiled eggs, quartered
30 g	Parmesan, shaved into thin strips using a peeler
	kitchen twine

How it's done

Caesar dip

In a small bowl, combine the mustard with all the other ingredients up to and including the pepper.

Filling

Heat the oil in a non-stick frying pan. Reduce the heat, season the chicken, fry for approx. 5 mins. on each side, remove. Without adding any oil, gently fry the bacon in the same pan until crispy. Remove and drain on paper towels. Toast the bread sticks in the same pan until golden brown.

Rolls

Spread a small amount of the dip on top of the lettuce leaves. Place the chicken, bacon, bread sticks, eggs and parmesan shavings on the bottom third of the lettuce leaves. Roll up tightly, tie with kitchen twine. Serve with the remainder of the dip.

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