Monday, 3 October 2011

Recipes - Chicken Caesar Salad

Chicken Caesar salad is one of those meals you find on almost EVERY menu when dining out.  Unfortunately, once ordered many of them are bland, boring and unchanged since the 1990's.  My Chicken Caesar recipe is a little bit special, using prosciutto instead of bacon and poaching the egg instead of hard boiling.  I never order a Caesar anymore because they are never this good, I hope you agree.

Ingredients - serves 2
1 large chicken breast, halved lengthways
2 baby cos lettuce, leaves separated, washed and dried
4 thin slices prosciutto
1/4 cup grated parmesan
2 eggs 
8 anchovy fillets (optional) 
anchovy oil (not optional)
baguette 
caesar dressing 

Step 1 - Preheat oven to 200°C.  
Step 2 - Cut six 1cm slices from the baguette and brush each side liberally with anchovy oil.  Place on a baking tray and set aside.
Step 3 - Season chicken well with salt and pepper.  Heat a little olive oil in a frying pan over high heat.  Seal chicken for about 20-30 seconds on each side then place pan on top shelf of preheated oven. Place baguette slices in bottom shelf of oven.  Cook both for 15-20 minutes, turning halfway through.
Step 4 - Put a medium-large pot of water onto boil (for poaching eggs).
Step 5 - Grill prosciutto until well cooked, about 5 minutes each side.  Set aside to cool.
Step 6 - In a large bowl, combine cos lettuce with about 1/4 cup caesar dressing.  Set aside.
Step 7 - Remove chicken from oven and set aside for 5 minutes to rest. After the 5 minutes, slice chicken.
Step 8 - While chicken is resting, poach eggs.
Step 9 - To assemble, distribute lettuce and anchovies (if using) between serving plates.  Sprinkle with cheese then top with sliced chicken and poached egg.  Drizzle with a little more dressing and arrange prosciutto and baguette slices on top.

Notes:

Caesar salad is also great with smoked salmon, prawns or avocado.


I am having troubles with my Caesar salad dressing and am not happy posting my recipe until I have perfected it.  In the mean time, I recommend Paul Newman's Caesar dressing.

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