To be honest, this post does not require a detailed introduction. We’ve all eaten a Caesar salad before and here is my recipe for it. This is my go-to comfort salad. In my humble opinion (and the opinion of my friends and family who have enjoyed this salad), it is the best Caesar salad you will have. It is easy, but still feels special.
All you need to know now is the recipe.
Ingredients
Dressing:
1 whole egg
1 egg yolk
1 garlic clove
2 anchovies
1 tablespoon Dijon mustard
1 cup oil (can be vegetable oil or olive oil, I prefer using mostly vegetable oil and finishing with the olive oil as the olive oil has a stronger flavour than neutral vegetable oil; the amount of oil needed can vary based on your thickness/viscosity preferences for your dressing)
½ teaspoon freshly ground black pepper
1-2 tablespoons grated Pecorino Romano
Salad:
Romaine lettuce
Castelfranco radicchio (or another slightly bitter green, Castelfranco just happens to be my personal favourite)
Fresh shavings of Parmesan Reggiano
Freshly ground black pepper
Croutons (I make my own with homemade gluten free focaccia - I’ll post this recipe in a few weeks)
Roasted chicken breast
Croutons:
Focaccia (or another bread of your choice)
1 tablespoon salted butter (melted)
1 tablespoon olive oil
¼ tsp garlic powder
Roasted chicken breast:
1 chicken breast
Season with the following spices to your liking:
Kosher salt
Black pepper
Oregano
Korean red chili powder (a bit unorthodox for a Caesar salad, but a far superior pepper to red pepper flakes)
Instructions
It is important to begin by making your dressing as it should sit in the fridge as you get all the other components of the salad ready. I use an immersion blender to make the dressing, but it can also be done with a blender or by hand.
Add egg, garlic, anchovies, lemon juice, and mustard to a litre storage container. Blend with immersion blender until combined into smooth mixture.
Then drizzle in oil. The amount of oil you add will depend on how thick you like your dressing. Blend until you reach your desired thickness.
With a spoon mix in freshly ground black pepper and pecorino. Place in the fridge until ready to assemble salad. This dressing can also be made ahead of time and stored in the fridge for up to a week.
Preheat oven to 375 degrees Fahrenheit. You will toast your croutons in the oven and roast your chicken.
Season chicken breast according to preferences and roast in oven for 20 minutes. Be sure to check chicken for doneness as cook time will change depending on size of chicken breast.
Cut bread into crouton sized squares. I like to use my homemade gluten free focaccia (the best bread option for a celiac) but store bought breads work well too.
Melt salted butter. Mix in olive oil, garlic powder, and a bit of kosher salt together.
Toss cut bread in bread-oil mixture. Toast in over for 10 minutes, until golden brown.
While chicken is cooking and croutons are toasting, wash lettuces and prep cheeses for salad.
When chicken is out of oven and cooled, cut into square pieces that resemble the size of your croutons.
Now, it’s time for assembly. In a large bowl, add lettuces of your choice (I choose Romaine and Castelfranco, when it is available), croutons, chicken, shavings of parmesan cheese, black pepper, and a sprinkle of grated pecorino. Dress salad with your homemade Caesar dressing. Toss well and enjoy!
So yummy!