Tuesday, 31 July 2012

Lemony Caesar Salad with Roasted Chicken

I worked for a few years at a 'fancy' restaurant where we did table side Caesar salads.  I loathed when someone ordered one but also prided myself on making a pretty good one.....at least it was how I like my caesar - garlicly, lemony with just the right amount of cheese and anchovy.  There are some decent store bought dressing you can get now.  I would recommend the ones out of the refrigerator section of the store and check the ingredients making sure they don't contain gluten, sugars or bad oils and preservatives.. 

Every time I make this meal I am reminded how much my family likes it and wonder why I don't make it more often.  The kids happily eat mountains of salad, always asking for seconds.  I always roast a whole chicken at a time (unless we are BBQing some parts) so there is always some good left overs for sammys the next day.

I have already posted about the perfect roast chicken and I assume you know how to wash and dry some romaine lettuce so on to the dressing

Caesar Dressing
1 egg yolk
1 tsp Dijon mustard
¼ tsp salt
¼ tsp ground black pepper or more to taste
1 small clove of fresh garlic, finely minced
1 tsp anchovy paste
1 tsp Worcestershire sauce
¼ cup lemon juice
1/3 cup olive oil
1/4 cup freshly grated Parmesan

In your large salad bowl combine using a whisk the egg yolk, dijon, garlic,anchovy paste, Worcestershire sauce, and lemon juice together until well combined.  Add in the salt and pepper.  Then add the olive oil in a slow steady stream, whisking vigorously until the dressing
has thickened and gotten 'creamy'.  Add in your clean, dry lettuce green and evenly coat them with the dressing. Finish by tossing in your grated cheese and some crisp bacon bits.

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