20.4.10

chicken caesar salad

This is a very quick and light meal which you can build up to be more substantial by adding a serving of garlic bread or a soup as an entree.

Essentially, this is a variation on a classic Caesar salad which is ade with romaine lettuce, boiled eggs, crispy bacon, croutons and caesar dressing which is a sort of a mayonnaise-based sauce with a hint of anchovies.

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Essentially, it's a variation on a classic Caesar salad which is made with romaine lettuce, boiled eggs, crispy bacon, croutons and caesar dressing which is a sort of a mayonnaise-based sauce with a hint of anchovies.
These days you can buy Caesar salad dressing in shops, and I often do that for convenience, but you can also make your own quite easily.

Caesar dressing

Because this dressing originally contains a lot of calories, here are both high fat and low fat version.
I won't lie, the high fat version is tastier, but low fat version is also delicious, in a slightly less authentically-caesar way, and therefore, I highly reccommend you at least try it and decide for yourself which one you will use.

Low Fat version:

2 tbsp plain low-fat yogurt or low-fat mayonnaise
2 tbsp fresh lemon juice
1 tsp olive oil
1 tsp white wine vinegar
1 tsp dijon mustard
1 tsp anchovy paste (or 1 - 2 anchovy fillets)
1 tsp Worcestershire sauce
1 garlic clove, crushed
1 tsp capers (optional)
black pepper
pinch of sugar

Simply place all the ingredients into a a blender, whick until smooth and chill in the fridge for an hour before drizzling it over the salad.

Original version:

1 egg
100ml sunflower oil
1/2 tsp black pepper
1 tsp white wine vinegar
1 tsp capers
1 tsp Worcestershire sauce
juice 1 lemon
pinch of sugar
2 -  3 anchovy fillets
1 tsp dijon mustard


Put all the ingredients except the egg and sunflower oil in a blender and mix until smooth.
Boil the egg for only 2 minutes - it will be very soft. Peel the shell and add the egg into the blender and mix some more. Slowly pour oil in a thin stream as you blend, as if you were making a mayonnaise. You must pour really slowly and steadily, otherwise the eulsion will separate and you will not have your creamy dressing.
Chill in the fridge before drizzling it over your salad.

Home-made croutons

A lot of bought croutons are fried and high in fat. You can make your own by using some old bread. Lightly base it with olive oil and herbs, toast it and cut into crouton-sized pieces.

Caesar salad for two people

1 head Romaine or cos lettuce
2 chicken breasts
croutons (optional)
grated paresan
4 thin slices of pancetta (optional)
black pepper

Wash the lettuce, drain and cut in thin strips.
Grill pancetta (if using) in a pan until very crispy. Remove from the pan.
Cut chicken in strips and grill it in a pan or grilling machine until golden brown.

On plates first arrange the lettuce, then crumble pancetta over it, add 5 - 6 croutons, put grilled chicken pieces on top and lightly drizzle with Caesar dressing of your choice.
Garnish with a few grated strips of parmesan and freshly ground black pepper.

Bon apetit!

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