Caesar Salad with Chicken
Ingredients
| 3/4 cup of extra virgin olive oil | ||
| 1/2 cup lemon juice | ||
| 1/4 loaf French baguette cut into 1 inch cubes | ||
| 1 large garlic clove, crushed | ||
| 1 head of Romaine lettuce, leaves separated and washed | ||
| 2 eggs boiled for 1 minute | ||
| 2/3 cup freshly grated Parmesan cheese | ||
| 6 canned anchovy fillets, drained and finely chopped | ||
| Kosher or sea salt and freshly cracked black pepper | ||
| 1 lb boneless skinless chicken breast |
This is a well loved salad invented by chef Caesar Cardini. Easy to make and ultimately delicious. This is the authentic version.
- Heat 1/4 cup of the oil in a large frying pan. Add the bread cubes and garlic. Cook over a medium heat, stirring and turning constantly, until the bread cubes are golden and brown all over. Be careful not to burn.
- Drain well on paper towels and discard the garlic. Let the oil cool.
- Grill or poach the chicken breast, then slice into strips.
- In a large bowl combine the remaining oil and oil from the frying pan. Add the 2 egg yolks (reserve whites for another use) anchovies and lemon juice and mix well. Season with salt and pepper
- Tear the lettuce leaves into smaller pieces and add the leaves to the bowl with the mixed dressing.
- Toss the salad gently and garnish with the croutons Parmesan cheese and the chicken strips/
- Serve immediately.
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