Australian Caesar Salad with Red Desert Spiced Chicken

Description
This is a variation on the original Caesar Salad which was originally created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico and was prepared and served right at the table

Ingredients

 * 1 Romaine or cos lettuce
 * 10g Red Desert Dust
 * ½ chicken breast (sliced)
 * 5g corn flour
 * 5g vegetable oil
 * 2 anchovies or 2 teaspoons akudjura (if no anchovy ordered)
 * 2 tablespoons of freshly grated Parmesan cheese
 * 3-4 black olives
 * ¼ cup of olive oil
 * 2 teaspoons of butter
 * croutons made from native flavoured breads
 * 2 slices of emu proscuitto
 * 20ml Oz Lemon mayonnaise

Directions
Firstly wash the lettuce and chill. In a bowl mix the Red Desert Dust, cornflour, vegetable oil and chicken breast. Mix in well and chill. In a frying pan heat the butter, olive oil and at low temperature, fry the bread till golden then drain onto paper towel. On the char grill cook the chicken breast slices and add to a bowl with the lettuce, olives, emu prosciutto and Oz lemon mayonnaise. Toss and place in bowl. Garnish with croutons and anchovies.