Chicken Caesar Salad

Name: Chicken Caesar Salad
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 2-3 large chicken breasts (cut into chunks); 1 large cos or romaine lettuce, leaves separated; 2 tbsp olive oil, salt and pepper; A few shavings if Parmesan using a peeler; 1 medium ciabatta loaf; 30 g butter melted and mixed with 30g olive oil and seasoned; 2-3 sprigs rosemary - leaves picked and chopped; 4-5 whole cloves of garlic (skin on); 100 g mayonnaise; 30 g Parmesan (finely grated); 1-2 roasted garlic cloves (from croutons) see above; 1/2 tsp Worcestershire sauce; 1/2 tsp Dijon mustard; 1/2 tbsp white wine vinegar; 1/8 tsp salt or ‘generous pinch’; 1/8 tsp cracked black pepper or ‘generous pinch’; 1/4 tsp anchovy essence (Optional*)

ChefGoulding@EdmundsWSC @cook_23781120

West Suffolk College

Lovely lunch recipe for a hot day, especially with a nice cold glass of oaky Chardonnay.

ChefGoulding@EdmundsWSC @cook_23781120

West Suffolk College

Lovely lunch recipe for a hot day, especially with a nice cold glass of oaky Chardonnay.

Saved

Ingredients

30mins

4 servings

2-3large chicken breasts (cut into chunks)
1large cos or romaine lettuce, leaves separated
2 tbspolive oil, salt and pepper
A fewshavings if Parmesan using a peeler
For the croutons
1medium ciabatta loaf
30 gbutter melted and mixed with 30g olive oil and seasoned
2-3 sprigsrosemary - leaves picked and chopped
4-5whole cloves of garlic (skin on)
For the awesome dressing
100 gmayonnaise
30 gParmesan (finely grated)
1-2roasted garlic cloves (from croutons) see above
1/2 tspWorcestershire sauce
1/2 tspDijon mustard
1/2 tbspwhite wine vinegar
1/8 tspsalt or ‘generous pinch’
1/8 tspcracked black pepper or ‘generous pinch’
1/4 tspanchovy essence (Optional*)

Saved

Steps

30mins

1

Start by making the croutons. Cut the ciabatta into rough 1inch cubes. Combine with whole garlic cloves, chopped rosemary, seasoned butter and oil mixture. Lay out into a tray and bake in a preheated oven @190c until crisp and golden brown. Remove (save the garlic*)
2

Coat the chicken in oil, salt and pepper. Pan fry on both side until fully cooked in a preheated frying pan. Set aside.
3

Make the dressing: Snip the end off two of the roasted garlic cloves and purée the pulp. Mix with all the rest of the dressing ingredients.
4

To assemble: roughly tear or cut the cos leaves lightly coat in a few tbsps of the dressing. Arrange in a bowl and top with cooked chicken pieces, the garlic and rosemary croutons. Garnish with a few shavings of Parmesan for effect. Let down a little of the dressing with water to a runny consistency and drizzle over.
5

Additional garnishes can include a soft boiled egg, crispy chicken skin and a few anchovy fillets.