Chicken Ceasar salad
A classic in the salad world. This creamy version is a healthy lunch or dinner option and can be combined with any meat/grilled veggies of your preference.
1 egg yolk
2 cloves garlic, minced
2 tablespoons anchovy paste, or to taste
½ cup freshly grated Parmesan
2 tablespoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce¼ cup olive oil
About ½ cup extra virgin olive oil
2 cups leftover rustic bread, cut into 1-inch cubes
Salt, to taste
freshly ground black pepper
1 head romaine lettuce, chopped
2 grilled chicken breasts, sliced.
1. Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
2. Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil.
3. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
4. Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Top with chicken breasts. Serve immediately.
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