Caesar Salad with Chicken

I came across this recipe a few years ago and my entire family raves over this dish. It’s crisp, refreshing and oh so flavorful. Although this recipe doesn’t call for olives, I always add a handful or two of Kalamata olives. I think it just adds another level of goodness to this already scrumptious salad!

Caesar Salad with Chicken

Recipe by Diane BeckerCourse: Dinner, Main Dish – Poultry or Chicken, Salads
Servings

4

servings

Ingredients

  • 6 anchovy fillets packed in oil

  • 1 small clove garlic

  • 2 large egg yolks

  • 2 T. fresh lemon juice

  • ¾ t. Dijon mustard

  • 5 T. olive oil, divided

  • ½ c. vegetable oil

  • 3 T. finely grated Parmesan cheese

  • 3 cups ( torn into 1” pieces) French bread

  • Romaine lettuce

  • Kosher salt

  • Freshly ground black pepper

  • Kalamata Olives (Optional)

Directions

  • Chop the anchovy fillets, garlic and 1/4 teaspoon Kosher salt together and using the back of a knife, smash it into a paste.
  • Place the anchovy mixture into a bowl and whisk in the egg yolks, lemon juice and mustard.
  • Gradually whisk in 2 T.olive oil and then the vegetable oil. Whisk until the dressing is thick and glossy.
  • Season with salt and pepper to taste.
  • Tear the bread into 1” chunks and place on a cookie sheet.
  • Pour 3 T. olive oil onto bread pieces, sprinkle with salt and pepper and stir.
  • Bake at 375 degrees until golden (10-15 min).
  • Chop the romaine lettuce and cover with the baked bread cubes. Pour the dressing over all and sprinkle with shaved or freshly grated Parmesan cheese.
  • Add Kalamata olives (if desired)

Notes

  • I turn this into a meal by cooking up a chicken breast or two , dice it up and toss it in the salad.
  • The small cans of flat anchovies usually house about 12 pieces of anchovies. If I am serving this salad with guests, I usually double the recipe.

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