Large Caesar Salad

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Butterfly chicken breast. Flatten the meat to make it thinner and cook faster. Place the breast on a cutting board and, using a very sharp knife, make a horizontal cut in the middle, almost all the way through—so that both halves remain connected on one side. Then, 'open' the breast like a book, cover it with plastic wrap, and roll it out with a rolling pin to an even thickness across the entire surface.

Ingredients

White bread - 5.3 oz
Romaine lettuce - 2 pieces
Chicken fillet - 2 pieces
Whole egg - 2 pieces
Dijon Mustard - 1 tablespoon
Red Wine Vinegar - 1 tablespoon
Olive Oil - to taste
Anchovy fillet - 1.8 oz
Garlic - 2 cloves
Parmesan Cheese - 2.6 oz
Lemon - 1 piece
Ground Black Pepper - to taste
Ocean salt - to taste

Step by Step guide

Step 1

Cut the bread into 2 cm cubes, lightly drizzle with olive oil, season with salt and pepper, and toss to combine.

Step 2

Place a large skillet over medium heat, add a splash of oil, and toast the bread until crispy and golden brown. Sprinkle three-quarters of the grated Parmesan cheese over the croutons, toss without removing from the heat, then transfer to a plate.

Step 3

For the dressing, place the egg yolks, mustard, and vinegar in a bowl and whisk together. Gradually drizzle in the olive oil while continuing to whisk to emulsify the mixture. Finally, finely chop the anchovies and mash them with the garlic into a coarse paste. Add this to the dressing and mix well. Stir in the Parmesan cheese, add lemon juice to taste, and splash in a little water.

Step 4

Place the salad leaves in a serving bowl, drizzle with a small amount of lemon juice, and pour half of the dressing over them. Sprinkle half of the croutons on top and toss gently. Add the remaining croutons and sprinkle with the rest of the Parmesan cheese.

Step 5

Place a grill pan over medium heat. Season the chicken breast with salt and pepper on both sides, brush with oil, and sear in the hot pan for 3–4 minutes on each side, until cooked through and nicely marked with dark grill lines. Transfer to a plate, lightly drizzle with some of the remaining dressing, and let rest for 5 minutes.

Step 6

Slice the chicken breast diagonally into strips and serve warm, either mixed with a salad or garnished with a salad on the side; lightly drizzle the chicken with the remaining dressing.