Caesar salad is a great meal that can be served as a lunch or even dinner. The story behind it, and why it is called exactly caesar salad I don’t know, but it sure tastes great. Now the secret to a good Ceasar salad, in my opinion, consists of two elements, good seasoning, and the right textures. The seasoning in the Caesar salad comes from the dressing, in my dressing I use anchovies filets. I know many people including my self, are not too big a fan of these. However, in the Caesar dressing, it sure has its place, kinda like fish sauce has its place in Thai food. I also prefer a dressing that is quite viscous. This allows it to coat the salad better without drowning it and leaving the leafs crisp.
This brings us to the second element of a good Caesar salad, texture. As a basic principle, it’s important to choose a salad with a bit of strength to it like, Romano or little gem salad. I would not recommend using romano or similar. Good croutons are also important they add an extra level of crispy texture. And if you have some leftover overnight bread, that is the perfect ingredient for making your own croutons. Just cut the bread into dices and fry them with a bit of oil, and some seasoning if you like.
- 2 chicken filets
- oil salt and pepper
- salt and pepper
- 1 large romano salad
- 2 egg yolks
- 2 anchovies filet
- 1 tbsp of Worchester sauce
- 1 tbs of white wine vinegar
- 2 dl olive oil
- 1 tbsp dijon mustard
- 50 g grated parmesan cheese
- lemon juice to taste
- Start by adding your mustard and egg yolks to your mixer
- set the mixer on high speed and start adding the oil in tiny amounts just like you would if you were making mayo.
- Finely chop the anchovies and this together with the white wine vinegar, Worchester sauce, and parmesan cheese.
- add lemon juice to taste.
- cover and set aside.
- Patt you chicken filets dry and season with salt and pepper.
- Fry them in a pan on both sides until they become light brown, lower the heat and let the filets cook until done. The fillets should have a core temperature of 70 degrees Celcius to be on the safe side.
- While the breast filets are resting wash your salad and tear it into large bite-sized pieces. You will get the best result from using a salad centrifuge washer.
- Mix the salad with the dressing, adding a small bit of dressing at the time. Stop adding dressing before the salad gets drowsy.
- Place some salad in the center of a dish.
- Slice the chicken breast and place it over the salad.
- Add some croutons, not too many.
- Finally grate parmesan cheese, salt and pepper and some lemon drops over the dish.
- Voila, serve!