Caesar Salad with Marinated Grilled Chicken Breast and Classic Worcestershire Dressing
Salads • European
Description
Caesar Salad with Marinated Grilled Chicken Breast and Classic Worcestershire Dressing
Ingredients
- Olive Oil 5 fl oz
- Anchovy fillet 2 pieces
- Meyer Lemon Juice 0 fl oz
- Salt to taste
- White Pepper (whole) 0 oz
- Chicken Egg 2 pieces
- Dijon Mustard 0 oz
- Worcestershire Sauce 0 fl oz
- Garlic 5 cloves
- Grated Pecorino Pepato Cheese 5 oz
- French Baguette 1 piece
- Skin-On Chicken Breasts 2 pieces
- Romaine lettuce 1 head
- Marinated cherries 0 oz
Step-by-Step Guide
Step 1
Slice the chicken breasts and marinate them. For the marinade, mix 1 minced clove of garlic, 0.5 teaspoons of salt, 1 teaspoon of pepper, 1 tablespoon of olive oil, and 1 tablespoon of lemon juice. Marinate for 30 minutes. Then grill them in a preheated pan until golden brown, about 3 minutes on each side (do not overcook). You can leave them sliced or cut them into smaller pieces.
Step 2
Mix olive oil and 4 crushed cloves of garlic and let it steep for half an hour.
Step 3
While the oil is steeping, make the croutons. Preheat the oven to 375°F (375 degrees Fahrenheit). For croutons, it’s best to use a day-old baguette. Cut it into cubes, place on a baking sheet, drizzle lightly with olive oil and salt (you can add Italian herbs, dried garlic, and pepper to taste). Bake until golden brown.
Step 4
For the dressing, bring the eggs to room temperature. Boil water, turn off the heat, and place the eggs in for 1 minute, then immediately place them under cold water. In a large salad bowl, mash the anchovies and mix with Worcestershire sauce, lemon juice, mustard, 1 teaspoon of pepper (if you don’t have white pepper, you can substitute black), and whisk with the eggs until thick. Then VERY slowly pour in the olive oil while constantly whisking until everything combines into one consistency. Add the grated cheese and mix well (save some cheese for garnish). Taste the dressing and add salt if necessary.
Step 5
Tear the lettuce leaves by hand, dress with the dressing, and garnish with tomatoes, croutons, and grated cheese.
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