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BIG CAESAR SALAD RECIPE

2 years ago

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 BIG CAESAR SALAD
Caesar salad is a perennial favourite in our house but with so many mouths to feed, I always have to supersize it. Adding a quickly griddled chicken breast is a simple way of making it stretch further. Coat the croutons in a little dressing before adding them to the lettuce and you’ll have explosions of flavour throughout.
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Servings
MetricUS Imperial
Ingredients
FOR THE DRESSING
Servings
MetricUS Imperial
Ingredients
FOR THE DRESSING
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Chop the bread into 2cm chunks. Lightly drizzle with olive oil and season with a pinch of salt and pepper, then toss to combine.
  2. Place a large frying pan over a medium heat, add a dash of oil and fry the bread until golden and crisp. Grate three-quarters of the Parmesan over the croutons, toss together over the heat, then transfer to a plate.
  3. To make the dressing, put the egg yolks, mustard and vinegar into a bowl and whisk together. Slowly pour in the olive oil, whisking as you do so, until the mixture emulsifies. Finely chop the anchovies and mix with the garlic to form a rough paste. Add to the dressing and mix well. Stir in the Parmesan, lemon juice to taste, and a little splash of water.
  4. Put the lettuce into a serving bowl, add a squeeze of lemon juice and half the dressing. Sprinkle over half the croutons and mix. Top with the rest of the croutons and finish with the remaining Parmesan.
  5. Place a griddle pan over a medium-high heat. Season the chicken breasts on both sides, drizzle with a little oil and cook on the hot griddle for 3–4 minutes on either side, until nicely striped and cooked through. Transfer to a plate, sprinkle over some of the remaining dressing and leave to rest for 5 minutes.
  6. Slice the chicken into diagonal strips and serve warm, either mixed through or alongside the salad with a little extra dressing spooned over.
HOW TO BUTTERFLY A CHICKEN BREAST
  1. The purpose of butterflying meat is to open it out to make it thinner and quicker to cook. Place the breast on a board and, using a very sharp knife, slice almost all the way through it horizontally – it should remain joined down one side. Then open it like a book, cover with cling film and flatten with a rolling pin until uniformly thin.

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