Here we have the classic Caesar Salad. No, I know what you’re thinking, it’s not named after some Roman ruler and such but it was claimed to have been created by a guy named Caesar Cardini. Caesar was the first salad dish I tried to make and it wasn’t really appreciated by people around me. Not because my dressing sucked but I guess they just didn’t like raw vege.
This dressing for the salad is not made with raw eggs. Although it has been said that raw eggs makes the dressing a lot silkier and smoother, I just could not palate raw eggs yet without having images of salmonella worms swimming in my gut.
Jamie Oliver had said that you don’t have to make such a complicated salad to impress your guests, it can be something as simple as Caesar Salad but make it the best Caesar Salad ever. I agree with him on that part. Sometimes we just have to stick with what we know but do the best version ever. I don’t think my salad would be as good as Mr. Oliver’s but I’d eat this any time of the day nevertheless. 🙂
CAESAR SALAD RECIPE
Romaine lettuce, tear up with hands
Bacon, 3 rashers
Dried rosemary (or fresh)
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1 clove of garlic, mashed
1 teaspoon anchovy paste (if using fillets, use 2 fillets mashed but this is optional)
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese (plus a bit more for sprinkling)
1. Heat your grill pan till it’s hot. Slice your chicken into even thickness and score it on both sides. Season with salt, black pepper and rosemary. First, cook your bacon on the grill till it’s crisp. Leave the bacon fat in the pan and cook your chicken.
2. When the chicken is done, cover with foil and let it rest.
3. Combine all your dressing together in a jam jar. Screw the lid on and shake till everything is well combined. Taste it and adjust.
4. Slice your rested chicken into pieces, or break it apart with your hands. Break the crisp bacon up too. Toss the chicken, bacon and Romaine together in a huge bowl. Pour in your dressing and toss again. Coat the salad with dressing but don’t drown them.
5. Add in your croutons and sprinkle more parmesan cheese. Eat while at room temp.