I just love Ceasar salad , specially the dressing. For some reason I have never made it at home so it was time to try. I tried a couple of different ones before I landed on this recipe. Will definitly make it more often. I added chicken and made dinner out of it. YUM!
Caesar salad
Serves 2 for dinner or 4 as appetizers/light lunch
2 whole romaine hearts broken into smaller pieces
2 large chicken breast
1/4 cup grated parmesan cheese
Make the crutons and dressing. Fry the chicken seasoned with salt and grounded pink peppercorn.
Put the lettuce leafs covered in dressing in a large serving dish. Sprinkle over the parmesan cheese and crutons. Slice the chicken breast and serve
Caesar dressing
1 egg yolk
1/4 teaspoon salt
1 teaspoon coarsely ground black pepper
5 garlic cloves, minced
2 anchovies
2 teaspoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 tbsp olive oil
2 tablespoons red wine vinegar
Add salt and pepper to the salad bowl. Using a pestel and mortel smash the garlic cloves and the anchovies together with salt and pepper until it becomes a paste. Put the mince in a small bowl add the Dijon, egg yolk, lemon juice and Worcestershire sauce, one at a time and mix well until it becomes a dressing consistency. Toss with the chopped heads of romaine.
Crutons
Cut 1-inch pieces country bread to make about 2 cups, then toss with 3 tablespoons olive oil and put on a baking sheet. Season with salt and ground black pepper. Bake at 375° in the oven, until golden, 10-15 minutes.
Serves 2 for dinner or 4 as appetizers/light lunch
2 whole romaine hearts broken into smaller pieces
2 large chicken breast
1/4 cup grated parmesan cheese
Make the crutons and dressing. Fry the chicken seasoned with salt and grounded pink peppercorn.
Put the lettuce leafs covered in dressing in a large serving dish. Sprinkle over the parmesan cheese and crutons. Slice the chicken breast and serve
Caesar dressing
1 egg yolk
1/4 teaspoon salt
1 teaspoon coarsely ground black pepper
5 garlic cloves, minced
2 anchovies
2 teaspoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 tbsp olive oil
2 tablespoons red wine vinegar
Add salt and pepper to the salad bowl. Using a pestel and mortel smash the garlic cloves and the anchovies together with salt and pepper until it becomes a paste. Put the mince in a small bowl add the Dijon, egg yolk, lemon juice and Worcestershire sauce, one at a time and mix well until it becomes a dressing consistency. Toss with the chopped heads of romaine.
Crutons
Cut 1-inch pieces country bread to make about 2 cups, then toss with 3 tablespoons olive oil and put on a baking sheet. Season with salt and ground black pepper. Bake at 375° in the oven, until golden, 10-15 minutes.
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