Ingredients:
- 1 head Romaine Lettuce
Caesar Dressing:
- 200 gm Mayonnaise
- 2 tbsp Flat parsley, chopped
- 1 can Anchovies fillet
- 4 cloves Roasted garlic, chopped
- Tblsp Fresh lime or lemon juice
- ½ tsp Fine sea salt
- a dash of fresh cracked black pepper
Grilled Chicken:
- 2 nos Chicken breast, skinless
- 1 tsp Paprika powder
- 3 tbsp Extra virgin olive oil
- Oil for grilling, fine sea salt and crushed black pepper to taste
Garlic Crouton:
- 3 cloves Garlic, chopped
- 3 leaves Basil
- 5 tbsp Extra virgin olive oil
- Fine sea salt and crushed black pepper to taste
Parmesan Crackling:
- 100 gm parmesan cheese (preferably Grano Padano) finely grated
Method:
Caesar Dressing:
- In a bowl, mix the coarsely chopped anchovies, garlic, mayonnaise and parsley then mix well.
- Add the lemon juice, and then adjust the seasoning to taste.
Grilled Chicken:
- Marinate the chicken breast with paprika and seasoning.
- Then grill on a non stick pan or griller until cooked.
- Slice to your desired size.
Garlic Croutons:
- In a small blender, grind all the ingredients coarsely.
- Sliced French bread, thinly, and then spread the basil-garlic oil on the bread.
- Put in the oven preheated for 1 minute at 180’C or until it crispy.
Parmesan Crackling:
- In a pre heated non stick pan, sprinkle the grated parmesan cheese, until it covers all of the pan surface, let it melt, let it brown, then turn in over,
- Let it cool on the grease proof paper, once it gets cool, it becomes crispy.
Assembly:
- Cut the romaine lettuce coarsely, then mix with the dressing, mix it well, adjust the seasoning to taste.
- Then arrange all the grilled chicken, parmesan crackling and croutons on top.
- Garnish with a sprig of chervil and or sage.
Notes:
Always mix the salad at the very last minute before serving to avoid the lettuce getting “cooked” by the dressing and going limp or soggy. Chef Kasdi has garnished his salad with herb and garlic coutons and sprigs of fresh chervil…fantastic!
Happy Cooking!
That looks delicious, I like the look of those parmesan crisps! Salad is nearly always a disappointment in (Northern) Britain, I was amazed how good it can be in France and the US. Roasted garlic in the dressing is a new tip to me too, thanks for the recipe Mike.
Dear Simon,
Thanks for dropping by and for the nice comments.
Its lovely to have you and I hope you really enjoy putting yourself a nice good, healthy and fresh salad together.
Happy Cooking buddy!
Mike
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Good tip about adding the parmesan tuilles as it gives an extra dimension to the salad. One to have when the gorging of christmas food becomes too much.
Hi Uma,
Don’t forget to toss the salad at the last minute before you plate up the dish.
Thanks for the nice comments and for dropping by.
Happy Cooking!
Warm regards,
Mike
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