Caesar Salad with Grilled Chicken
Servings: 5 servings
Ingredients
- 1/2 cup extra virgin olive oil plus 2 tablespoons for croutons
- 1/2 cup freshly grated Parmesan cheese plus extra for topping
- 3 garlic cloves smashed and dressed with a little olive oil and salt
- 1 tbsp anchovy paste or 3 anchovy fillets plus more if you want to garnish the top of the salad
- 1 egg yolk
- 1 tbsp Dijon mustard
- 1/4 cup freshly squeezed lemon juice about 2 lemons
- 2 tbsp water
- squirt of Worcestershire sauce
- salt and pepper to taste
- 1 loaf baguette
- 2 tsp garlic salt
- 3 grilled chicken breasts
- 3 heads of romaine lettuce washed and rinsed
Instructions
- Preheat oven to 400 degrees.
- Make salad dressing. In a food processor or blender, mix together 1/2 cup olive oil, garlic cloves, anchovy past, egg yolk, Dijon mustard, lemon juice, water, and Worcestershire sauce. When blended, add in Parmesan cheese, salt and pepper to taste and blend again. Set aside in the fridge for at least an hour.
- Cut up the baguette into large, bite-sized chunks. In a large casserole dish, mix together 2 tablespoons of extra virgin olive oil and the garlic salt. Add more oil and salt as needed. Bake for about 20 minutes. Adjust time (bake longer) if you want the croutons crunchier.
- Grill the chicken. Let it cool and then slice on the diagonal.
- Assemble all ingredients and serve.
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Notes
If making with grilled chicken, be sure to add an extra hour to the overall timing. Chicken needs about 10 minutes to grill, and then it needs to cool before you cut it. You can also make this without the egg yolk by substituting 1 cup of mayonnaise an extra garlic clove, and a bit more Parmesan. It will change the texture a bit.