about 45 minutes
- 4 boneless, skinless chicken breasts, cut into strips
- Sprinkle of salt, pepper, and garlic granules
- Butter to fry chickenCaesar Salad & Dressing
- 2 heads Romaine Lettuce, washed and spun dry, roughly chopped
- 1 egg yolk
- 1/4 tsp salt
- 20 cracks fresh black pepper
- 6 garlic cloves, peeled and minced
- 4 tbsp capers, divided
- Half tube of anchovy paste (or half a tin of whole anchovies)
- 2 tsp Dijon mustard
- Juice from ½ freshly squeezed lemon
- 1 tsp Worcestershire Sauce
- 1/2 c Olive Oil
- 2 tbsp Red Wine Vinegar
- 1/4 c shredded Parmesan)and more to garnish
- 1/2 c Croutons (optional)
- 2 slices thick bacon, cut into bits and crispified (optional) to garnish
Step by Step Instructions
If you are going to garnish your salad with Crispy Bacon & Capers, get the crispification started while you wash the Romaine and make the dressing. Place the bacon and capers into a skillet on medium/high heat, cook until crispy, then set aside on a paper towel to drain excess fat.
Wash Romaine and spin dry. Stand the Romaine leaves in a bowl to continue drying while you make the dressing.
To prepare the dressing, place roughly chopped garlic cloves and a splash of the olive oil into small food processor and pulse until they are chopped to medium. Add 2 tbsp capers, and pulse until medium/fine chop is achieved. Add salt, pepper, anchovy, Dijon, lemon juice, Worcestershire, red wine vinegar, egg yolk, and Parmesan. Pulse until smooth, then add the Olive Oil a little at a time and pulse until well combined.
Scoop the dressing into a glass jar with a tight fitting lid (I use a 500 ml mason jar) because you won’t use it all for tonight’s dinner – but put it aside as you will use it later this week!
And there you go – you just made a kickin’ Caesar Salad Dressing!
Now that the dressing is ready, chop the Romaine into smallish pieces. I like mine about 1 in square – but feel welcome to make them any size you like. Place the chopped Romaine into a large bowl, but don’t add dressing until the chicken is ready to serve.
Time to get the chicken going! Place sliced chicken into a bowl. Drizzle with a little olive oil and sprinkle with salt, pepper, and garlic granules and toss until evenly coated. Melt butter in a heavy skillet over medium high heat. Place chicken slices into the pan. Brown well on both sides cooking through on the second side. You will have to cook the chicken in batches. When the first batch is done remove to a plate and pop it into the oven to keep warm.
When all the chicken is cooked, add Caesar dressing (and optional Croutons) to Romaine and toss until Romaine is well coated. Serve salad over 4 dinner plates, sprinkle with grated Asiago or Parmesan, and optional Crispy Bacon and Capers, and top each plate with chicken.
Done and done! Enjoy your dinner!