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Caesar Salad ALLI HEIMAN

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A classic, go-to recipe!

8 anchovy filets (packed in oil)
2 garlic cloves (peeled)
2 large egg yolks
1 lemon (zested)
2 tablespoons fresh lemon juice
3/4 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
1 teaspoon freshly ground black pepper (and more to taste)
1/3 teaspoon salt
2 tablespoons olive oil
1/2- 3/4 cup canola oil
1/3 cup grated parmesan cheese
4 boneless skinless chicken breasts
3 tablespoons canola oil
1 clove garlic (peeled)
1 lemon (thinly sliced)
2 heads romaine (chopped, to serve)
Kosher salt and freshly ground black pepper (to taste)

In a mortar and pestle, add the garlic cloves & anchovy filets. Grind together using the pestle until the two form a paste-like consistency. Transfer to a medium-sized bowl.
To the bowl, add in the egg yolks, lemon zest, lemon juice, mustard, Worcestershire sauce and cracked pepper. Slowly drizzle in the olive oil while whisking all the ingredients together.
While continuing to whisk, slowly drizzle in the canola oil. Adding less oil will yield a tangier dressing; more oil will result in a more mild flavor.
Add cheese and whisk again until everything is fully incorporated and there are no lumps. Season with additional pepper if desired.
For the Grilled Chicken: Preheat the grill to medium-high heat. In a large zip-top bag, add the chicken, canola oil, garlic, lemon slices and season with salt and pepper. Allow the chicken to marinate for 30 minutes.
Remove from the marinade and place on the grill. Cook until charred on both sides and cooked through or until a meat thermometer reaches 165ºF, about 8-10 minutes per side.
Remove from the grill and allow to rest for a couple of minutes. Slice into 1/2-inch strips and serve on top of the salad.
To serve the salad, place the chopped romaine on a plate, top with slices of chicken and drizzle caesar dressing over the top.
Tip: Store the dressing in an airtight container in the refrigerator for 1 week.

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