Deconstructed Chicken Caesar Salad Recipes

PROPER CHICKEN CAESAR SALAD

Steps:

• With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta and lovely rustic croutons to suck up all the juices. It's a lovely little salad with just a hint of attitude - and it's versatile, as you can serve it hot or cold.
• P.S. Use your imagination - if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.
• Preheat the oven to 400 degrees F.
• Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.
• After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.
• Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.
• Pull the chicken meat off the leg bones - you can use 2 forks to do this, or your hands if you're tough like me - and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.
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WARM DECONSTRUCTED CAESAR SALAD

Steps:

• Place water 3 inches deep in a 2- to 3-quart saucepan and bring to a simmer. Add 2 tablespoons vinegar. Break an egg into a teacup and gently slip egg into water. Repeat with remaining eggs. Cook at a very gentle simmer 3 minutes, until white is firmly set. Use a slotted spoon to lift eggs from pan onto a plate lined with paper towel. If desired, use scissors to trim excess strands of white clinging to eggs. Invert a bowl over plate to keep eggs warm.
• Shred lettuce into a salad bowl. Have 4 salad plates ready. Heat a small skillet to medium, add nuts and toast them, stirring. Remove and set aside.
• Add oil to skillet, reduce heat to low, add anchovies and cook, stirring, until they soften and start to fall apart. Whisk in remaining vinegar and the mustard. Pour dressing over lettuce, season with pepper and toss well. Divide salad among plates. Top each portion with a poached egg, scatter nuts and cheese over them, and serve.

DECONSTRUCTED PAN GRILLED CAESAR

Steps:

• Heat grill pan over high heat.
• For the salad, in a small bowl combine olive oil, garlic, a few pinches of salt and about 15 grinds pepper. Cut lettuce heads in half lengthwise and brush with olive oil mixture.
• Grill lettuce until nicely blackened and wilted. Grill in stages if your grill pan isn't large enough to grill in one stage. Transfer lettuce to a serving platter.
• Squeeze lemon over the lettuce. Sprinkle shaved Parmesan over the top, drizzle with the anchovy oil and finish with parsley.

CAESAR SALAD WITH PANCETTA

Steps:

• Preheat the oven to 400 degrees F.
• Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain.
• Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft.
• Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl.
• For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.
• Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.
• All these ingredients can be made in advance. Be sure they're room temperature when you assemble the salad.
• If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise.
• Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Insist that it's vut 1/2-inch thick.

CHICKEN CAESAR SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
• Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
• Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
• Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
• Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
• Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
• Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
• Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.

CLASSIC CHICKEN CAESAR SALAD

Steps:

• Cover 4 plates with lettuce.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

CHICKEN CAESAR SALAD

Steps:

• Remove the tough outer leaves of romaine and discard. Wash and dry the remaining leaves. Tear into medium pieces, and place in a salad bowl with the chicken, croutons and 1/4 cup of the Parmesan.
• Place the garlic in a mortar and pestle with a little salt, and mash to a paste. Add the anchovy, and mash together with the garlic. Stir in the lemon juice. Add the vinegar, mustard, coddled egg yolk, salt and pepper. Whisk in the olive oil. Shortly before serving, toss with the salad. Sprinkle on the herbs and remaining Parmesan, and serve.