I don't mean to be a snob, but I hate bottled salad dressings. It always blows my mind when people use them; to me they all taste almost exactly the same, and not good. On top of that, it's so easy to just whip up your own that I don't even think they're particularly more convenient! I think my boyfriend's mother must think I don't eat salad or veggies but really I just don't want a plain salad with some Kraft dressing on top, it just doesn't interest me.
Now I know Caesar is one of the worst "salads" you could have, but it is so delicious, and when you make your own dressing and skip the ultra-super-creamy bottled kind, it's definitely a lot better for you. I think a lot of people are turned off by the whole anchovy thing, but they're really just very salty - I promise you don't have to use many and you really won't taste much of it at all due to the other strong flavors going in.
a few things you'll need for your dressing: dijon, pepper, salt, Worcestershire sauce, anchovies, and a little Diet Coke + cheap red wine mix for yourself (see, I'm not really a snob!)
mashing up anchovies with garlic and dijon
adding in the egg
emulsify!
mmm
croutons and chicken, ready to go
ta-da!
Chicken Caesar Salad
recipe courtesy of my mother, measurements are approximate because that's how she rolls
- 1 head of Romaine lettuce
- 2 oz of thinly sliced/shreeded Pecorino Romano
- Good bread cut into large 1" cubes
- 1 boneless, skinless chicken breast
- more olive oil
Dressing:
- 6 anchovy filets
- 1 small clove of garlic, minced
- 1 egg
- juice of 1/2 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup olive oil
- 1/3 cup grated Pecorino Romano
- salt
- pepper
- Make your chicken: Heat a medium saute pan on medium high heat with 1 Tablespoon of olive oil.
- Slice chicken breast in half crosswise and then again to make for quicker cooking.
- Salt and pepper breast on both sides.
- Saute until lightly golden on each side and just about cooked through. Set aside.
- Make your croutons: In the same pan, add 1 Tablespoon of olive oil and bread cubes. We used Ciabatta bread but any good bread will do.
- Add pinches of salt and pepper and saute, stirring until golden brown. Set aside.
- Make your dressing: In a large salad bowl, place anchovies and garlic close with Dijon mustard and mash with a fork until a paste forms.
- Add whole egg and whisk in.
- Whisk in lemon juice and Worcestershire sauce and grated cheese.
- Add a bit of salt and a lot of black pepper.
- Drizzle in olive oil slowly while continuously whisking to ensure emulsification; keep going until a creamy consistency forms.
- Put it all together: Tear Romaine leaves into bite sized pieces and add to bowl with dressing in it.
- Slice chicken and add.
- Slice thin shreds of Pecorino Romano using a potato peeler and add.
- Add crountons.
- Toss to evenly distribute dressing. Test it and add salt, pepper, or lemon juice to taste.
See? That wasn't so hard and I promise you it is leaps and bounds above whatever dressing you'd find in the refrigerated (or worse, non refrigerated) section of your grocery store.
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