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
Course: Dinner, Main Dish – Poultry or Chicken, Salads4
servingsIngredients
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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