1 clove garlic, very finely chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons red wine vinegar
½ cup olive oil
2 chicken breasts, cooked and sliced
2 eggs, boiled for 5 minutes and sliced
4 slices pancetta, pan-fried until crisp
8 cos lettuce leaves, sliced
2 tablespoons freshly grated parmesan cheese
4 slices MacKenzie High Country Bread, toasted
Place all dressing ingredients in a jar with a tight-fitting lid, season with salt and freshly ground black pepper and shake well. Set aside.
To serve: place the toasted MacKenzie High Country Bread on a large board. Top each slice with the Caesar salad ingredients. Drizzle over enough dressing to moisten.
Extra dressing will keep in the fridge for 1 week.