Soups & Salads

Chicken Caesar salad

Ingredients :

CAESAR DRESSING

  • 2 anchovy fillets
  • 1/3 tsp English mustard
  • 1 1/4 tsp white wine vinegar
  • 1/2 tsp garlic, finely chopped
  • 1 egg yolk
  • 1 1/4 tsp lemon juice
  • 10g of Parmesan, grated
  • 1 tsp Worcestershire sauce
  • 1 dash of Tabasco
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 120ml of vegetable oil

FICELLE BREAD

  • 375g of T55 flour, plus extra for dusting
  • 8g of yeast
  • 9g of salt
  • 210ml of water
  • 30ml of olive oil, for toasting the bread
  • salt
  • pepper

CHICKEN MARINADE

  • 2 chicken breasts
  • 80ml of olive oil
  • 2 tsp rosemary, chopped
  • 2 tsp thyme, chopped
  • 1/2 tsp garlic, finely chopped
  • 1/4 lemon, zested and juiced
  • 2 pinches of salt
  • 1 pinch of pepper

TO SERVE

  • 1 1/2 gem lettuces
  • 15g of Parmesan shavings
  • 5 anchovy fillets

Method:

1-To prepare the chicken, butterfly the chicken so you have 2 pieces. Place between 2 pieces of cling film and pound the chicken breast to about 4-5mm thick
2 chicken breasts
2-Lightly whisk all of the marinade ingredients in a bowl until combined, mix in the chicken until well coated. Leave overnight (or for 12 hours) in the fridge
80ml of olive oil
2 tsp rosemary
2 tsp thyme
1/2 tsp garlic, finely chopped
1/4 lemon, zested and juiced
2 pinches of salt
1 pinch of pepper
3-For the Caesar dressing, blend the mustard, salt, pepper, vinegar, garlic, anchovies and egg yolk, then slowly pour in the oil, with the blade still running, until the sauce starts to thicken and emulsify
1/3 tsp English mustard
1 pinch of salt
1 pinch of black pepper
1 1/4 tsp white wine vinegar
1/2 tsp garlic, finely chopped
2 anchovy fillets
1 egg yolk
120ml of vegetable oil
4-Next, add the lemon juice, Parmesan, Worcestershire sauce and Tabasco. If the mixture is too thick, add a little water. If your dressing splits you can add lemon juice to help bring it back together again
1 1/4 tsp lemon juice
10g of Parmesan, grated
1 tsp Worcestershire sauce
1 dash of Tabasco

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Image Source:*greatbritishchefs.com

Source:greatbritishchefs.com