Caesar Salad with French Toast
Salads • American
Description
Traditionally, Caesar salad uses romaine lettuce. But don’t chase authenticity at the expense of quality! Choose the freshest lettuce leaves at the market. Instead of chicken, you can use salmon or shrimp. Once, I tried a vegetarian version of Caesar salad made with…prunes!
Ingredients
- Marinated cherries 5 oz
- Iceberg Lettuce 5 oz
- Skin-On Chicken Breasts 2 pieces
- Chicken Broth 0 qt
- Farm fresh eggs 3 pieces
- Grated Pecorino Pepato Cheese 4 tablespoons
- Anchovies 4 pieces
- Capers 1 tablespoon
- Meyer Lemon Juice 1 tablespoon
- Ground Black Pepper to taste
- Dijon Mustard 1 teaspoon
- Olive Oil 5 fl oz
- White bread 4 slices
- Milk ¼ cup
- Mixed Spicy Herbs ½ teaspoon
- Worcestershire Sauce 1 teaspoon
Step-by-Step Guide
Step 1
Boil the chicken in the broth. Let it cool, then cut into pieces. Mix with iceberg lettuce leaves and halved cherry tomatoes.
Step 2
For the dressing, mix chopped anchovies with half of the Parmesan, capers, lemon juice, Worcestershire sauce, and Dijon mustard, and season with pepper. Place two eggs in boiling water for one minute, then crack them into a bowl and whisk until fluffy. Combine with the prepared mixture and whisk again. Gradually pour in ¼ cup of olive oil while stirring.
Step 3
For the French toast, trim the crusts off the bread. Combine the lightly beaten egg with milk and mixed herbs, pour the mixture into a deep plate. Place the bread slices in it and let soak for 10 minutes, turning the bread once during this time. Heat the remaining oil in a pan and fry the bread slices until golden brown.
Step 4
For serving, add the dressing to the salad and mix well. Divide onto plates. Top with the French toast cut into triangles. Sprinkle with grated Parmesan cheese.
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