You Can't Get Any Fresher....and Talk About Crisp and Delicious!

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Make You Can't Get Any Fresher....and Talk About Crisp and Delicious!

A delectable twist on the classic.....Let's forgo the typical Caesar with just chicken or shrimp and go with White Sardines! YESSSSS

Caesar Salad.....With a Twist

Serves 2

Total time:  2 hours 30 minutes, plus at least 12 hours marinating time

Ingredients

Caesar Dressing

2 anchovy fillets

1/3 tsp English mustard,  like Coleman's

1 1/4 tsp white wine vinegar

1/2 tsp garlic, finely chopped

1 egg yolk

1 1/4 tsp lemon juice

1/3 oz of Parmesan, grated

1 tsp Worcestershire sauce

1 dash of Tabasco

1 pinch of salt

1 pinch of black pepper

4 oz of vegetable oil

Chicken/Marinade

2 chicken breasts

3 oz of olive oil

2 tsp rosemary, chopped

2 tsp thyme, chopped

1/2 tsp garlic, finely chopped

1/4 lemon, zested and juiced

2 pinches of salt

1 pinch of pepper

To Serve

1 1/2 gem lettuces

1/2 oz of Parmesan shavings

5 anchovy fillets

Preparation

The Chicken

Butterfly each of the two chicken breasts so you have 4 pieces. Place between 2 pieces of cling film and pound the chicken breast to about 1/4 in thick.

Lightly whisk all of the marinade ingredients in a bowl until combined, mix in the chicken until well coated. Leave overnight (or for 12 hours) in the fridge.

Caesar Dressing

Blend the mustard, salt, pepper, vinegar, garlic, anchovies and egg yolk, then slowly pour in the oil, with the blade still running, until the sauce starts to thicken and emulsify.

Next, add the lemon juice, Parmesan, Worcestershire sauce and Tabasco. If the mixture is too thick, add a little water. If your dressing splits you can add lemon juice to help bring it back together again.

Place the washed and trimmed baby gem leaves into a bowl and add a little dressing to bind them together, along with half of the Parmesan and croutons.

Heat a charcoal grill or barbecue until roasting hot and grill the chicken on each side for 2-3 minutes. Slice the breast up into strips allowing approximately 5-6 pieces per portion.

Plating/Presentation

Divide the salad into chilled bowls or salad plates. Top with the chicken and cover with the remaining Parmesan and toasted bread*, along with the anchovy fillets.

*You certainly can make your french baguettes from scratch which would add an elegant touch to your salad, but you can always buy a baguette from your baker or grocer. Lightly brush the sliced bread with extra light olive oil and rub with a freshly peeled garlic clove.  Toast on the grill as you grill your chicken breasts.

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