Caesar salad as it should be

Ingredients for 4 servings:

• 4 chicken legs
• 1 ciabatta, 250g
• 3 sprigs rosemary, fresh
• olive oil
• Sea salt
• Pepper, freshly ground
• 12 slices of bacon or pancetta
• ½ garlic clove(s)
• 4 anchovy fillets, drained
• 100 g Parmesan, fresh in a piece
• 2 tbsp crème fraîche
• 1 lemon(s)
• 2 small romaine lettuce
• 1 small head of radicchio

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

This salad can be served both warm and cold

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Place the chicken thighs in a roasting pan. Sprinkle with the picked and roughly chopped rosemary and drizzle with olive oil. Season with salt and pepper, and mix well with your hands. Place the roasting pan in the oven. After 45 minutes, remove the roasting pan from the oven and scatter the bacon over the meat. Roast in the oven for another 20 minutes, until nicely browned and crispy. The thighs are done when the meat falls easily off the bone. Let the finished thighs cool slightly. Grind the garlic and anchovy fillets in a mortar and pestle until paste-like and place in a bowl. Grate about 75g of Parmesan cheese, add it to the bowl, and mix with the crème fraîche and lemon juice. Then stir in about 6 tablespoons of olive oil and season with salt and pepper. Tear the ciabatta into thumb-sized pieces and fry in a pan without oil until crispy. Use two forks to remove the chicken from the bone and set the crispy fried pancetta aside. Separate the romaine lettuce and radicchio, wash, and spin dry. In a large bowl, toss the salad with the chicken and dressing. Arrange the pancetta and ciabatta on top of the salad. Grate the remaining Parmesan cheese over the salad and serve.