Chicken Caesar Salad – Homemade dressing!
Ingredients:
– Head of romaine lettuce
– 1 to 2 lbs chicken (I’m using chicken thigh, however, breast is fine)
– 1/4 cup +/- 2 tbsp olive oil
– 2 tbsp Parmesan Reggiano + however much you want to add as a topping to your salad
– 1 tsp Dijon mustard
– 1 lemon, juiced
– 3 to 4 filets of anchovy
– 3 to 4 cloves of garlic
– 1 egg yolk
Method:
– Grill or bake your chicken until it hits temperature. Check back later for this exact chicken recipe
– Separate the yolk from the egg white
– Juice one lemon.
– Grate finely 2 tbsp Parmesan Reggiano
– Take the anchovy filets and place garlic directly on top
– Dice finely, then take the side of your knife to crush and squeeze, making it into a paste
– Add egg yolk, Dijon mustard, and lemon juice to a bowl
– Whisk thoroughly
– Slowly add olive oil while stirring vigorously. It should become thick and glossy
– Add anchovy garlic paste and Parmesan, whisk until combined
– Add water if too thick
– Refrigerate for 10-15 to allow flavors to combine and further thicken
– Add salt (and pepper, optional) to taste
– Add romaine lettuce to the bowl and toss with dressing
– Add fresh Parmesan to taste, and top with sliced chicken
– Refrigerate extra dressing for up to 3 days
Enjoy!
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