CHICKEN CAESAR SALAD

Caesar Salad

Cooking a great meal in a few minutes is easily reachable. Most of the time I can hear ” I am not a chef”! Cooking is about skills, of course, and organisation. “Organisation” is the magic word in a professional kitchen.”Be organised, get ready!” I will remember those words forever and actually  I am doing the same at home! Sunny days are coming and obviously no one wants to be in a kitchen spending hours cooking dinner. So, today, a quick and easy recipe to be enjoyed this evening with a great glass of Pinot Grigio. The acidity of the Pinot Grigio will cut through the rich and creamy Caesar salad dressing, which makes each bite taste fresher.

Usually, I like making this salad the day after I have roasted a chicken. There is always some chicken lefty over, not enough to cook a meal but surely enough to make a salad. A piece of bread is always available at home so here it goes. One more tip, keep the carcass to make a quick stock, you can use this stock to cook a risotto or to make a broth.

Ingredients: 4 grated garlic cloves; 4 chopped anchovy fillets; 2 tbsp squeezed lemon juice; 1 tsp Dijon mustard; 2 egg yolks; 330 ml vegetable oil; 50g grated Parmesan; Salt-Pepper; 1 tsp Worcestershire sauce; 3 baby gem; 1 chicken breast; 1 chicken leg (Ideally from leftovers of a roasted chicken); a piece of stale sourdough.

Method: Whisk together the 2 egg yolks, Dijon Mustard, grated garlic and chopped anchovies. Then, add slowly the 330 ml of vegetable oil until a smooth mayonnaise texture. Add the lemon juice, the Worcestershire sauce, grated Parmesan, salt and pepper. Adjust the seasoning. You might think that the dressing will need more lemon juice or salt,…Wash your baby gem and keep it on the side. Pick the roasted chicken in  small chunks. Dice roughly the sourdough and roast it in the oven at 180 degrees Celsius with some oil and salt until golden brown. In a salad bowl, mix the baby gem and two thirds of the Caesar dressing. Mix the chicken with the Caesar dressing remaining. Plate the salad in a bowl/plate by using first the baby gem and by topping the salad with the chicken and the croutons. Grate a bit more Parmesan on top of it. Who doesn’t like Parmesan!

Notes: The dressing will keep well in the fridge for 3 days.  This is a great way to use any roasted chicken leftovers easy and fast. A 10 minute meal!

CHICKEN CAESAR SALAD

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