Caesar Salad with Chicken Thigh Fillet & Crispy Bacon

• Boil plenty of water in a pan for the green beans and eggs.
• Trim the ends off the green beans.
• Rinse the eggs under the tap.
• Boil the beans and eggs for 5 - 6 minutes, or until cooked as preferred (see Tip). Drain and set aside when finished.

Tip: if you prefer hard-boiled eggs, boil the eggs for 3 minutes longer.

• Crush or mince the garlic.
• Quarter the lemon.
• In a small bowl, mix the Worcestershire sauce with the garlic, mayonnaise and the juice of half a lemon wedge per person (see Tip). Season with salt and pepper to taste.

Tip: add more lemon juice to taste if necessary.

• Roughly chop the little gem lettuce.
• Slice the chicken thigh fillet across the width.
• Peel the eggs and cut them in half.

Did you know... eggs are one of the few ingredients that are rich in vitamin D, which aids with calcium absorption. Many of us however don't get enough vitamin D, particularly during the darker winter months.

• Put the lettuce and green beans in a salad bowl.
• Add half of the dressing and mix everything together.