Tue, 14 August 2018
Homemade Caesar Salad with Oven Poached Chicken
(Serves 6)
So many of us like Caesar salad when we go out for something to eat but at home we never seem to know how to go about the preparation of this simple salad. I love this method of poaching the chicken as it keeps the chicken really moist and it is very easy to slice.
I have made a cheats version of the classic Caesar dressing instead of using the raw egg yolks so the salad is suitable for all.
Salad:
6oz/17g bacon lardons
2 small heads cos lettuce
Crisp garlic croutons
Caesar Dressing
4 breasts oven poached chicken
4oz/110g grated parmesan
Heat a small pan with a little oil.
Fry the bacon lardons until crisp.
Drain onto kitchen paper and store until required.
Wash and dry the lettuce and tear it into a large mixing bowl.
Add in the crispy garlic breads and the bacon lardons.
Mix in a couple of tablespoons of the Caesar dressing and mix well until all of the lettuce leaves are combined.
Transfer to individual serving bowls and top with sliced oven poached chicken and scatter with the freshly grated parmesan.
Oven Poached Chicken:
4 chicken breasts
1 glass of white wine
1 glass of water
Parsley stalks
Cracked black pepper
Preheat oven to 170C/325F/Gas Mark 3
Place the chicken in a roasting tray and sprinkle with the cracked black pepper. Toss in the parsley stalks and pour over the wine and the water. Cook for 30 minutes until gently cooked.
Allow to chill and use as required.
Crispy Garlic Croutons:
2 medium demi baguettes-sliced into discs
3oz/75g butter
2 cloves of garlic-chopped finely
1 dessertspoon of chopped parsley
Seasoning.
Mix the butter, garlic, seasoning and parsley together and spread on to the bread roll (having first sliced it open) and bake in the preheated oven for 7-10 minutes until crispy
Caesar Dressing:
1 tin of anchovies
3oz/75g grated parmesan cheese
3 cloves of garlic
6oz/175g mayonnaise
Add the mayonnaise, garlic and anchovies to a food processer set at medium speed.
When a thick consistency has been achieved you need to whisk in (normally by hand) the finely grated parmesan. Season and chill
