Chicken Caesar Salad

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 534
• Protein: 35 g
• Carbs: 18 g
• Fat: 35 g

Ingredients

• 1 piece Romaine lettuce ( leaves separated and washed )
• 400 g Chicken cutlet ( seared and sliced )
• 60 g Parmesan cheese ( shaved )
• 100 g Traditional French bread ( cubed )
• 2 piece Garlic ( finely minced )
• 1 piece Egg ( yolk only )
• 100 ml Extra virgin olive oil ( for the dressing and croutons )
• 1 tsp Mustard ( Dijon style )
• 4 piece European anchovy ( fillets in oil )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Black pepper ground
• 1 tsp Worcestershire sauce

Instructions

1. Prepare the croutons

   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

   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. Make the dressing

   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. Assemble and serve

   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.

Chef's tips

• 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.

Storage

The dressing keeps for 24h in the fridge. Once tossed, the salad must be eaten immediately or the romaine will wilt.