Most people love caesar. But there are two important misconceptions. One is that it's a salad and therefore healthy... if you think that... oh, we need to have a talk. When it comes to restaurant Caesar salad this packs more of a punch for calories and fat than a burger and fries. The second misconception though, among people who know that Caesar is often some nasty stuff, is that this is a given. There are a few culprits: 1) the bacon; 2) the chicken - it's often deep fried, low-quality (or dry and overcooked); 3) the croutons; and 4) the dressing. Well, good news. My Caesar finds ways through those dilemmas and what you get is a healthy, satisfying salad meal.
BRAD'S CHICKEN CAESAR
(for 2)
1/2 head of romaine; chicken meat (your choice; about 4-6 oz); 1/2 a day-old baguette or your favourite bread cubed; 4 strips bacon; fresh Parmesan
Dressing: 1 free-range egg yolk; tbsp finely chopped capers; juice of a lemon; 1/3 cup olive oil; 1/2 tsp anchovy paste; S&P.
For dressing - whisk egg yolk, and whisk in capers, anchovy paste and lemon juice - season well. Slowly pour in olive oil, whisking vigorously. Let sit while you make the rest of the salad.
In a heavy skillet, sauté bacon, draining off the grease until crisp. Remove it from the pan. Sauté the bread cubes in the same pan until crisp and golden (add extra olive oil if necessary). Season well.
This is a great use for left-over chicken, but if you're making fresh chicken for this, I recommend bone in, skin-on (roast at 400 degrees with olive oil, S&P for 35 minutes or until 170 degrees / when juice runs clear), or if you prefer, boneless skinless (same, only for 25 minutes).
Roughly chop, wash and dry the lettuce. Toss everything together in a big bowl when you're ready to serve. Grate fresh Parmesan over each serving and generous amount of fresh black pepper.
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