NEXT LEVEL CHICKEN CAESAR SALAD
Toss lettuce, croutons and cheese in a punchy anchovy and garlic dressing for a traditional Caesar salad - plus griddled chicken to take the flavour up a notch
Provided by Barney Desmazery
Categories Dinner, Lunch, Side dish, Starter, Supper
Time 1h20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Remove the skin from the chicken and set aside. Cover the chicken with cling film and bash out to flatten slightly, then put in a large bowl with half of the lemon juice, 1 garlic clove, a drizzle of oil and some salt and pepper. Set aside.
- If you're making the crackling, lay the chicken skin on a baking sheet lined with baking parchment and sprinkle with sea salt. Put another piece of baking parchment on top, then weigh it down with a baking tray. Roast for 25-30 mins until crisp and golden.
- Meanwhile, trim the crusts off the sourdough and tear the centre into pieces. Tip onto a baking tray, drizzle with the rest of the olive oil and finely grate over 15g of the parmesan. Toss everything together so the bread is completely coated in oil and cheese. Bake in the oven for 15-25 mins with the crackling (if making), tossing a few times, until golden and crunchy. The croutons and crackling can be prepared a day ahead and kept in an airtight container.
- For the dressing, use a pestle and mortar to crush the remaining garlic to a paste, then mash in the anchovies. Spoon into a bowl and finely grate in 10g parmesan, then add the remaining lemon juice, mayo and mustard. Gradually stir in 4 tbsp oil. Can be made three hrs ahead.
- Heat a griddle pan until smoking. Griddle the chicken for 4-5 mins on each side until just cooked, then set aside. Trim and discard any limp outside lettuce leaves and trim the rest into bite-sized lengths. Slice the chicken into pieces and use a peeler to shave the remaining parmesan, grating the final stump that can't be shaved.
- To serve, tip the lettuce, croutons, chicken and cheese into a large salad bowl and drizzle with most of the dressing. Toss everything together well (the easiest way is with your hands), then drizzle with more dressing, scatter with the crackling and serve.
Nutrition Facts : Calories 838 calories, Fat 56 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 2.2 milligram of sodium
CLASSIC CHICKEN CAESAR SALAD
A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Cover 4 plates with lettuce.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g
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- Make some chicken crackling. Not essential, but a great addition, the chicken crackling boosts the chicken flavour and overall richness of the salad and adds to the crunch.
- Flatten the chicken for even cooking. Bashing the chicken out with a meat mallet or rolling pin isn’t essential, but helps it cook quick and evenly and gives nice long strips of chicken to top the salad with.
- Marinate chicken for depth of flavour. Marinating the chicken gives it lots of depth, and because the marinade is based on the flavours in the salad, it complements it.
- Tear the croutons for a rough, crunchy edge. By ripping the croutons into large pieces, they get gnarly edges which catch and go extra crisp as they bake.
- Next level croutons baked with cheese. We’ve used sourdough bread for the croutons for extra flavour and baked them so they go crunchier than fried. We’ve also baked cheese onto them which gives them an addictive cheesy ‘tuile’ crisp edge as they cool.
- Three ways with parmesan. Finely grated parmesan becomes part of the dressing and is scattered over the croutons and cooked, but we’ve also shaved it into slivers so it plays more of an integral part in the salad.
- Make the dressing creamy with mayonnaise. Classically the dressing is based on making your own raw egg yolk emulsion, but we’ve achieved the same consistency and a better flavour by using shop-bought mayonnaise.
- A well-balanced dressing. With a punchy dressing like this you need to taste and adjust to your liking, adding more anchovy for saltiness and more lemon juice for acidity.
- Char for flavour. Try and get lots of charred colour on the chicken as this will add a smokiness to the overall flavour of the salad.
- Last-minute mixing. All the elements of the salad can be prepared ahead, but the finished dish was invented to be mixed tableside and served immediately – otherwise the lettuce starts to become limp and croutons lose their crunchiness.
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