Chicken Caesar salad
Well, sometimes, a salad is all I desire for.
To perfect the homemade dressing, it is less about following a recipe, but adjusting the seasoning as you go.
RECIPE: Caesar Salad FOR 4 SERVINGS
INGREDIENTS
Skinless Chicken Thigh or Chicken Breast, around 600g
Crusty bread, 1/2 loaf, tear to bite-size
Romaine Lettuce, 2-3 hearts, tear to bite-size
Garlic, 1 medium size, peeled, finely minced
4-6 anchovy fillets, finely minced; or anchovy paste
Egg yolks, 2-3
Lemon Juice, 2 tablespoon
Dijon Mustard, 1 teaspoon
Olive Oil and vegetable oil
Salt
Pepper
Parmesan Cheese
STEPS
Chicken: Bake chicken in a preheated oven at 400F for about 18-20 minutes. Cut into cubes and set aside.
Croutons: Put crusty bread on a baking sheet, toss in olive oil and salt. Bake in a preheated oven at 400F for about 15 minutes or until golden. Set aside.
Dressing: Use the knife blade to mash finely minced garlic and anchovy fillets into a paste. Then scrape into a medium-size bowl. Whisk in egg yolks, lemon juice, and mustard. Get ready to whisk in olive oil drop by drop, then vegetable oil. Continue whisking until dressing is thick and no oil droplets floating. Whisk in grated parmesan cheese. Taste the dressing, add more lemon juice, anchovy, or salt and pepper as needed.
Assemble: Toss romaine lettuce with salad dressing. Add croutons, chicken, and shaved parmesan cheese. And enjoy.