Spring is here. At least occasionally and at day time. When the sun is shining and it is around 10 degrees C. (Let’s not talk about the temperature dropping to zero or below at night.)
Like the autumn makes me crave rustic soups and hearty stews, nothing is more satisfying to eat in spring than salads or new vegetables. And the ultimate salad for me is, without a doubt, the classic Caesar. I don’t like when people play around with classic recipes too much, but I do think the addition of chicken for a supper or a more substantial lunch works really well in a Caesar.
And what makes a really good Caesar salad for me, is of course the dressing. It can’t come from a jar, it just can’t.
I have a quick cheat recipe that works if you’re in a hurry, but nothing beats the proper stuff!
Caesar salad with chicken, serves 2
2 chicken thighs
oil for frying
4 slices smoked streaky bacon
1 1/2 romaine lettuce heads
10 cm ciabatta
butter and oil for frying
1 garlic clove, pressed
Fry the chicken thighs on both sides. Season and fry in the oven for about 15 minutes, 200C. Leave to cool slightly. Fry the bacon crispy. Mix the dressing (see below). Wash and slice the lettuce roughly.Cut the ciabatta in cubes. Fry until crisp and golden in butter and oil. Lower the heat and add the pressed garlic. Take the chicken meat off the bone and chop roughly.
Divide the lettuce between two plates. Add the dressing. Top with chicken and croutons. Add plenty of Parmesan shavings and place two bacon slices on top of the salad. Serve!
1 egg yolk, at room temperature
1 tsp dijon mustard
80 ml vegetable oil
2 tsp fresh lemon juice
1 tbsp finely grated Parmesan
1/2 garlic clove, pressed
1 anchovy, finely chopped
salt, white pepper
Mix the yolk with the mustard in a mixing bowl. Add the oil drop by drop while whisking. Add the lemon, Parmesan, garlic, anchovy and season with salt and pepper.