Equipment
* optional
Ingredients
Seared Chicken
- 300 g chicken breast, boneless, skinless
- 15 ml olive oil
- 3 g salt
- 2 g black pepper, freshly cracked
Garlic Croutons
- 100 g sourdough bread, cut into 2cm cubes
- 30 ml olive oil
- 2 g garlic powder
- 1 g salt
Caesar Dressing
- 2 anchovy fillets
- 1 garlic, peeled
- 1 egg yolk, room temperature
- 5 g dijon mustard
- 15 ml lemon juice, freshly squeezed
- 60 ml extra virgin olive oil
- 15 g parmesan cheese, finely grated
Salad Base
- 200 g romaine lettuce, washed, thoroughly dried, and chopped
- 30 g parmesan cheese, shaved
Nutrition (per serving)
Method
Place the anchovy fillets and garlic clove on a cutting board. Sprinkle with a tiny pinch of salt to act as an abrasive, then mince and mash them together using the side of a chef's knife until a fine paste forms. Transfer the paste to a large mixing bowl.
Add the egg yolk, dijon mustard, and lemon juice to the mixing bowl with the anchovy-garlic paste. Whisk vigorously until fully combined and slightly lightened in color.
While whisking continuously, very slowly drizzle the extra virgin olive oil into the egg yolk mixture. Continue whisking until the dressing is thick, creamy, and fully emulsified. Stir in the finely grated parmesan cheese. Set the dressing aside.
Heat a frying pan over medium heat. Toss the sourdough bread cubes with olive oil, garlic powder, and salt. Add the bread to the pan and toast, stirring occasionally, until deeply golden brown and crunchy. Remove croutons from the pan and set aside.
Wipe the frying pan clean and add the olive oil for the chicken over medium-high heat. Season the chicken breast evenly with salt and freshly cracked black pepper. Place the chicken in the hot pan and sear for 6 to 8 minutes per side, until the internal temperature reaches 74°C/165°F.
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes to retain its juices. Once rested, slice the chicken against the grain into strips.
Ensure the chopped romaine lettuce is completely dry. Add the lettuce to the large mixing bowl containing the dressing. Use tongs to toss gently until every leaf is thoroughly coated.
Divide the dressed romaine between serving plates. Top with the sliced seared chicken, garlic croutons, and shaved parmesan cheese. Serve immediately before the lettuce begins to wilt.
Chef's Notes
- Always use a block of Parmigiano-Reggiano rather than pre-grated cheese. Pre-grated cheese is coated in anti-caking agents that ruin the creamy texture of the dressing.
- For the crispiest croutons, tear the bread by hand instead of cutting it with a knife. The jagged edges will crisp up beautifully in the pan.
- If raw egg yolks are a safety concern for your guests, substitute the egg yolk with 15g of high-quality mayonnaise.
- The saltiness of anchovies varies greatly by brand. Always taste your finished dressing before adding any additional salt to the salad.
Storage
Refrigerator: 3 days — Store dressing, chicken, croutons, and washed lettuce in separate airtight containers. Dressed salad will wilt within hours and does not keep well.
