Large Caesar Salad
4 servings
40 minutes
Recipe taken from Gordon Ramsay's The Cult of Home Cooking. "Caesar salad is a firm favourite in our house, but with so many people eating, I always have to make it in huge quantities. Adding a quick grilled chicken breast to the salad is a simple way to make it more filling . Before adding the croutons, dip them in the dressing for an extra burst of flavour.
1
Cut the bread into 2 cm cubes, lightly drizzle with olive oil, season with salt and pepper, and mix.
- White bread: 150 g
- Olive oil: to taste
- Ground black pepper: to taste
- Sea salt: to taste
2
Place a large skillet over medium heat, add oil, and fry the bread until crispy golden croutons form. Sprinkle with three-quarters of the grated Parmesan, stir without removing from heat, then transfer to a plate.
- Olive oil: to taste
- Parmesan cheese: 75 g
3
For the dressing, place egg yolks, mustard, and vinegar in a bowl and whisk together. Slowly drizzle in olive oil while continuing to whisk to emulsify the mixture. Finally, chop the anchovies with a knife and mash them with garlic into a coarse paste. Add this to the dressing and mix well. Stir in Parmesan cheese, lemon juice to taste, and splash in a little water.
- Egg yolk: 2 pieces
- Dijon mustard: 1 teaspoon
- Red wine vinegar: 1 tablespoon
- Olive oil: to taste
- Canned Anchovy Fillets: 50 g
- Garlic: 2 cloves
- Parmesan cheese: 75 g
- Lemon: 1 piece
- Ground black pepper: to taste
4
Place the salad leaves in a serving bowl, drizzle with a little lemon juice and half of the dressing. Sprinkle half of the croutons on top and mix. Add the remaining croutons and sprinkle with the remaining parmesan.
- Romaine lettuce: 2 pieces
- Lemon: 1 piece
- Parmesan cheese: 75 g
5
Place the grill pan over medium heat. Season the chicken breast with salt and pepper on both sides, brush with oil, and fry in the hot pan for 3-4 minutes on each side until cooked through and nice dark stripes appear. Transfer to a plate, lightly drizzle with some of the remaining dressing, and let rest for 5 minutes.
- Chicken fillet: 2 pieces
- Olive oil: to taste
- Ground black pepper: to taste
- Sea salt: to taste
6
Slice the chicken breast diagonally into strips and serve warm, either mixed with salad or garnished with salad on the side; drizzle the chicken with the remaining dressing.
- Chicken fillet: 2 pieces
- Olive oil: to taste