CHICKEN CAESAR SALAD
Chicken Caesar salad once one of the very first dishes I ever made in the first ever restaurant I worked in so it has always had a very special place in my heart.
This one is a little bit more exciting with some addition of smokey paprika, Worcestershire sauce and Dijon mustard to take this salAD to another level. So let’s get down to business.
For the dressing:
1 garlic clove, crushed
3 anchovy fillets
1/2 lemon – juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
30g Parmigiano-Reggiano – freshly grated
salt & black pepper
For the salad;
1/2 sourdough loaf – cut into chunks
50ml olive oil
2tbsp rosemary – finely chopped
2 chicken breasts
1tsp smoked paprika
1 large cos or romaine lettuce, leaves separated
10 anchovy fillets
Parmesan – for shaving
Pre-heat your oven to 200ºC. Cut the sourdough into 2cm chunks. Place into the frying pan and toss with the olive oil, chopped rosemary and salt and pepper. Place the the pan into the oven and cook the sourdough until crips and golden, about 10 – 12 minutes. Once cooked put the croutons to one side.
To make the dressing:
Finely chop the anchovy fillets, peel and crush the garlic (you can use a garlic press) and finely grate the parmesan. If your feeling super productive you can make your own mayo for this dressing! Find the recipe here. Mix all the ingredients for the dressing together, taste and adjust the seasoning and put to one side.
Rub the chicken breasts with the paprika and a generous amount of salt and pepper. Heat a splash of oil in the frying pan and place the chicken breast skin side down. Fry the breast over a medium heat for 5 minutes and flip over and cook on the other side for 2 minutes. Place the chicken breast into the oven and roast until cooked through approx. 10 – 12 minutes. Once cooked remove from the oven and leave to rest for 5 minutes.
Break up the lettuce separating the leaves place into a bowl and toss with the dressing. Place the dressed salad leaves into a serving dish. Sprinkle the croutons over the top over the salad and garnish with the anchovy fillets. Finish by carving the chicken and placing on top of the salad and serve immediately.