Choppers Twisted Caesar Salad

Name: Choppers Twisted Caesar Salad
Total time: 1500 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 Cos Lettuce; 4 large Rashers of Bacon; 5 slice Ciabatta Bread; 1 large (or 2 small) Chicken Breast(s); 1/2 cup Fine Polenta (fine cornmeal); 1/4 tsp Dried Oregano; 1/4 cup Grated Parmesan; 2 Eggs; 1 large Bunch of Basil; 250 grams Greek Yoghurt; 1 tsp heaped, of Horseradish Cream; 6 Anchovies; 2 tsp White Wine Vinegar; 1 tbsp Cherry or Pomegranate Juice; 1 1/4 tsp Dijon Mustard; 1/3 cup Grated Parmesan; 1 tsp Brown Sauce; 1 Salt and Pepper for Seasoning; 1 Grated Parmesan to sprinkle over at the end

Chopper39 @cook_2774197

The bestest lil country on the planet!

A good salad that will satisfy a blokes appetite too. The dressing has real punch to it but still goes well I reckon B-)

Chopper39 @cook_2774197

The bestest lil country on the planet!

A good salad that will satisfy a blokes appetite too. The dressing has real punch to it but still goes well I reckon B-)

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Ingredients

25 mins

2 servings

1Cos Lettuce
4large Rashers of Bacon
5 sliceCiabatta Bread
1large (or 2 small) Chicken Breast(s)
1/2 cupFine Polenta (fine cornmeal)
1/4 tspDried Oregano
1/4 cupGrated Parmesan
2Eggs
1large Bunch of Basil
250 gramsGreek Yoghurt
1 tspheaped, of Horseradish Cream
6Anchovies
2 tspWhite Wine Vinegar
1 tbspCherry or Pomegranate Juice
1 1/4 tspDijon Mustard
1/3 cupGrated Parmesan
1 tspBrown Sauce
1Salt and Pepper for Seasoning
1Grated Parmesan to sprinkle over at the end

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Steps

25 mins

1

Firstly, cook the Bacon Rashers the way you usually cook bacon but make sure they are nice and crispy. Put aside.
2

Bash the Chicken Breast(s) until they about 3/4inch thick all over. (You are not after schnitzel so don't bash it to thin)
3

Next, Preheat oven to 190°C (365°F)
4

Take the Polenta, the 1/4 cup of Parmesan and Dried Oregano and combine them well in a shallow dish
5

Press Chicken Breast(s) into the Polenta mixture and roll and press all over the chicken.
6

Place Chicken in frypan with a small amount (30ml) of oil over medium heat and cook Chicken through. About 6 minutes per side is about right but please check if in doubt). The crumb coating should char a little. That's ok, this is part of the flavour in the dish.
7

When cooked, remove. Chicken and keep warm, uncovered.
8

Next, place Basil, Greek Yoghurt, Horseradish Cream, Anchovies, Vinegar, Cherry Juice, Mustard, Parmesan and Brown Sauce into a blender (or use a hand blender) and whizz to combine well. Put aside.
9

Dice up the slices of Ciabatta Bread into chunky bite size pieces. Shallow fry in a bit more oil in a frypan until golden. Put aside, keeping warm.
10

Clean pan or use another frypan and half fill with water and bring it too just boiling stage. Take off of the heat and crack in the two eggs to poach. leave while you are assembling the salad.
11

To assemble, pull bits of the Cos lettuce and arrange around the bottom of the plates. Next place around the plate the bacon which you have roughly chopped into bite sized bits. Take the Chicken Breast(s) and cut it into chunky portions and scatter evenly over the plates. Then add the Ciabatta croutons.
12

Return to the Eggs and taking a spoon or alike, splash some of the hot water over the top of the egg to make the top go opaque.
13

Back to the salad, give the sauce another stir and then spoon it over the salad until the amount you want is on there.
14

Sprinkle over remaining Parmesan.
15

Taking a slotted spoon, remove the Eggs and place one each in the middle of each salad. They will be cooked but still have a runny yolk by this time. this adds to the dish as part of a sauce so it shouldn't be cooked well done. Season eggs with salt and pepper.
16

Done! Enjoy!

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Cooksnaps

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Chopper39 @cook_2774197

on May 19, 2013 00:00

The bestest lil country on the planet!

I was born at a very young age in London, England but came to my tiny piece of santuary in the Pacific when I was barely walking.Self taught myself ethnic cooking such as Indian, Moroccan and Thai and found a love of baking, especially French inspired desserts.I cook for friends and...well...anyone that wants to eat really lol.I work day in-day out with people that have committed serious crimes and cooking helps me refocus my energies when I've had a rough day.Cooking is my 'happy place'.......I find my zen when I'm pulling together a dish.I love the outdoors, swimming in the ocean and lakes over here, I'm a keen photographer, paint abstracts when the mood grips me and I'm a multiple papercut survivor!My mantra...'If you want what you've never had...you have to do what you've never done'