The Ultimate Caesar Salad
If you have read my earlier post on Caesar Salad, then here is the ultimate Caesar Salad recipe…
[tweetshare tweet=”How to prepare the Ultimate #CaesarSalad? #food #foodie” username=”wizmagic1″]
Ingredients: 4 chicken thighs, with bone and skin
1 lemon, cut into 2 halves
4 unpeeled garlic cloves
100 gms- day old white crusty bread, crusts removed and torn into pieces
150 gms, kale leaves, stems discarded and torn into bite size pieces.
8 rashers smoky streaky bacon/chicken bacon
1 large head romaine lettuce
Parmesan shavings for serving.
Dressing: ½ tsp. Worcestershire sauce,
2 anchovy fillets,
1 egg yolk,
75 ml light olive oil,
2 tbsp. finely grated parmesan,
½ tsp freshly ground black pepper
Method: Preheat the oven to 200c/ gas mark 6. Put the chicken, lemon halves and garlic cloves in a small roasting dish so that everything fits snugly. Season with salt and pepper and roast for 30-35 minutes. Remove the pan and lift the chicken, lemon, and garlic from the dish and throw in the bread cubes, turning them over so they soak in the pan juices. Continue roasting the bread for 12-15 minutes, tossing halfway, until golden brown. Set aside.
Meanwhile, make the dressing. Peel the roasted garlic cloves and put them in a food processor with the juice of the lemon halves, Worcestershire sauce, anchovies and egg yolk. (The egg yolk could be half boiled or coddled in boiling water for a minute or two if you have concerns about consuming raw eggs).
Whiz ingredients together, and then with the food processor still running, slowly trickle in the oil until you have emulsified the sauce. Stir in the parmesan and black pepper. The alternative is to pound by hand using a mortar and pestle, which is the traditional way. Put the kale leaves in a large salad bowl and roll them rather than toss them in about two tablespoons of the dressing (this helps soften the kale leaves) and set aside.
Turn the grill to high and grill the bacon for 3-5 minutes on each side, until crisp; set aside. Remove the skin from the chicken and grill for 2-3 minutes on either side, until golden. Shred the chicken from the bones. Now build the salad. Tear the lettuce leaves into bone sized pieces and place on individual serving plates with shards of bacon, kale, chicken, and croutons. Sprinkle parmesan shavings and drizzle the remaining dressing before serving.
Pin it for later !