Sunday, 16 February 2014

Caesar Salad with Chicken

I really like caesar salad, especially for dinner with the addition of chicken. And once you see how much better it is when you make your own dressing, you'll be hooked.
Just a couple of pet peeves regarding caesar salad I need to get out.

I HATE when there is too much garlic in the dressing ( I know, hate is a pretty strong word but it really makes me angry). In my opinion, the garlic should be noticeable but subtle. Nobody needs to know you had caesar salad for the next THREE days. Gross!
I guess because I've always worked in a close proximity to my clients, I'm always conscious of what I eat : ) So I only use 1 or 2 cloves of garlic.

Another thing I really dislike are the packaged croutons. They're way too salty and most of the time they taste stale. I just cube or tear whatever bread I happen to have. Heck, even sliced bread (that's toast bread for all you Anglo-Italian people). Lightly coat with olive oil and a little salt and toast in oven. Easy peasey.
Whenever you have leftover bread and don't know what to do with it, make croutons and store in a zip lock bag for future use. Warning though, you will  be snacking on these all the time! So put them where you don't have easy access to them. Hahaha, but that could just be me!

I'm also not a fan of chicken breast. If it's up to me, I will always choose thighs and legs. When I do cook chicken breast, I cut it on the bias so I get 3-4 pieces. Place each piece between cling film and pound it out a bit. Because they are thin, they cook a few minutes on each side and therefore they are not dry. But you can use whatever cut you want.

Caesar Salad with Chicken


3 tablespoons mayo
1 teaspoon anchovy paste or 2 small anchovies, chopped
2 tablespoons fresh lemon juice
1-2 cloves garlic, minced
1/2 teaspoon Dijon mustard
a splash of Worcestershire sauce
1/2 cup vegetable oil, I used a combo of olive oil and veggie oil
pepper to taste
1/2 cup grated parmesan cheese

Romaine lettuce
Grilled chicken( breast or thighs)

In a bowl combine mayo, anchovy paste, lemon juice, garlic, Dijon mustard and Worcestershire sauce. Gradually start whisking the oil in drop by drop. You don't want to dump it all in otherwise it won't emulsify and will separate. It should be thick and glossy. Stir in the parmesan cheese and season with pepper. You can definitely make the dressing a day ahead.
Dress your romaine leaves and croutons. Top with chicken.

m xo

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