Grilled Chicken Caesar Salad
This recipe reworks the classic Caesar salad by building a fresh mayonnaise base from egg yolks, mustard and vinegar, then enriching it with garlic, anchovy paste, parmesan and lemon. Crusty bread is pan-fried with parmesan for extra-crunchy croutons, and romaine lettuce is tossed through the dressing and croutons. A butterflied, griddled chicken breast is sliced and served warm alongside the salad with extra dressing spooned over, keeping the chicken from wilting the lettuce.
Recipe Ingredients
Cook 8 min
- 2 egg yolks
- 1 spoonful Dijon mustard
- a splash of red wine vinegar
- olive oil, for dressing and frying croutons
- 3 anchovy fillets
- 2 cloves garlic
- parmesan cheese, grated, generous amount (for dressing, croutons and topping)
- juice of ½ lemon, plus a squeeze for the lettuce
- a splash of water
- 1 loaf crusty bread, diced
- salt, to taste
- ground pepper, to taste
- 1 head romaine lettuce
- 2 chicken breasts
Instructions
- 1
Crack the eggs and separate 2 egg yolks into a mixing bowl.
- 2
Add a spoonful of Dijon mustard and a splash of red wine vinegar, then whisk.
- 3
Once slightly thickened, drizzle in olive oil while whisking continuously until the mixture is thick like double cream.
- 4
Crush the garlic, then finely chop it with the anchovies into a near-puree, and stir into the mayonnaise.
- 5
Add grated parmesan, lemon juice and a splash of water, then whisk into a light, citrusy dressing.
- 6
Dice the crusty bread, season with salt and pepper, and fry in olive oil in a hot pan until golden.
- 7
Grate parmesan over the croutons while tossing, then remove from the pan.
- 8
Slice the romaine lettuce (not too thin) and place in a bowl with a squeeze of lemon, half the dressing and half the croutons; toss well.
- 9
Transfer the dressed salad to a serving bowl and top with the remaining croutons and more grated parmesan.
- 10
Preheat a griddle pan and butterfly the two chicken breasts by slicing from the thin end toward the thick end.
- 11
Season the chicken on both sides with salt and pepper and grill for 3-4 minutes per side until char-striped.
- 12
Rest the chicken and spoon over some of the remaining dressing.
- 13
Slice the chicken into strips and place in a separate bowl so it stays warm without wilting the salad.
- 14
Finish with a final spoonful of dressing over the chicken before serving alongside the salad.
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Credits: Source: Vintage TV Club