Chicken Caesar Salad
Ingredients
- 1 pcRomaine lettuce (leaves separated and washed)
- 400 gChicken cutlet (seared and sliced)
- 60 gParmesan cheese (shaved)
- 100 gTraditional French bread (cubed)
- 2 pcGarlic (finely minced)
- 1 pcEgg (yolk only)
- 100 mlExtra virgin olive oil (for the dressing and croutons)
- 1 tspMustard (Dijon style)
- 4 pcEuropean anchovy (fillets in oil)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchBlack pepper ground
- 1 tspWorcestershire sauce
Method
Crispy romaine leaves coated in a thick, emulsified dressing. The chicken is seared golden brown, and the croutons crunch perfectly. Anchovies and parmesan provide a deep salty punch.
- 1
Cut the bread into large cubes. In a pan with a drizzle of olive oil and a crushed garlic clove, sauté the bread until golden and crispy. Drain on paper towels.
- 2
Sear the chicken breasts over high heat with a little oil. The meat should remain tender inside but well-browned on the outside. Slice into strips once rested.
- 3
Crush the anchovies and remaining garlic into a paste. Add the egg yolk, mustard, Worcestershire sauce, and lemon juice. Slowly pour in the oil while whisking to emulsify the sauce like a mayonnaise. It should coat the back of a spoon.
- 4
In a large mixing bowl, toss the romaine with the dressing until every leaf is coated. Add the chicken, croutons, and parmesan shaved into thin flakes.
Frequently asked questions
How do you get this dish right?
- Don't make the dressing too stiff like a buffet mayo; it should be fluid enough to coat the lettuce evenly.
- Rub the bowl with a garlic clove before mixing to add aroma without being overpowering.
How long does this dish keep?
The dressing keeps for 24h in the fridge. Once tossed, the salad must be eaten immediately or the romaine will wilt.
