Monday, August 6, 2012

Proper Caesar Salad

Sometimes the simplest of things can be screwed up so thoroughly. Caesar Salad is one of these. I have yet to have a real caesar salad in this country. Don't get me wrong, I've had tasty salads called Caesar Salads, but they haven't been the real deal.  This is a really simple dressing, but it's authentic, delicious and full of healthy fats.  Add some grilled chicken, fresh cos (romaine) lettuce, crispy bacon lardons, shavings of parmesan and some good croutons and you have the perfect summertime meal.  I like a variety of crunchy veg on top of the basic cos salad, but feel free to omit or add different vegetables to suit your taste.  This is also delicious with grilled ribeye, prawns or even a fillet of salmon.

For the dressing:

  • 3 very fresh free-range eggs
  • 3/4 cup olive oil
  • 3/4 cup grated Parmesan
  • 1 tbsp peppercorns
  • 3 tbsp fresh lemon juice
  • 3 cloves garlic
  • 1 tbsp sea salt
  • 1-2 anchovies (optional)
For the chicken:
  • 4 tbsp of dressing
  • 2 chicken fillets
  • olive oil
For the salad:
  • 2 cos lettuce, trimmed and sliced
  • 2 tomatoes, cut into wedges
  • 1/2 red onion thinly sliced
  • 1/4 cucumber, peeled and cubed
  • 100g bacon lardons, sauteed until crispy
  • large handful croutons
  • Handful of parmesan shavings
For the dressing, add all the ingredients into a blender or food processor and blitz until smooth, emulsified and combined.  Refrigerate until needed.

For the chicken, marinate the fillets in about four tablespoons of the dressing for at least an hour.  Grill until cooked through, about 10 minutes a side. 

To assemble, add the lettuce and vegetables to a large bowl. Sprinkle with lardons, croutons and cheese.  Dress at table and top with chicken.

Submit to: Recipe Sharing Monday

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