Recipe: Chicken Caesar Fit For The Gods
Summary: An original recipe with a few things pilfered from Ina.
Ingredients
- 1 cup cherry tomatoes, rinsed and patted very dry
- Olive oil
- Salt
- Freshly ground black pepper
- Half a loaf of sourdough bread
- A wedge of good Parmesan cheese
- 4 to 5 salt-packed anchovies, soaked and filleted
- 6 to 7 cloves of garlic (if you love garlic) 4 to 5 if you don’t
- A spoonful of Dijon mustard
- An egg yolk
- Juice from one lemon
- A splash of Worcestershire sauce (optional)
- 3 heads of romaine, patted dry and cut into fat pieces
- A sprinkling of capers
- Leftover chicken breast cut into larges pieces
Instructions
- Preheat oven to 425. Line a cookie sheet with parchment paper or aluminum foil, add the cherry tomatoes and toss with olive oil, salt and pepper. Roast until the tomatoes shrivel and start to brown in spots. Set aside to cool.
- Leave the oven on and cut the crusts off your sourdough. Then cut into cubes. Toss on a cookie sheet with olive oil, salt and pepper and bake in the oven until the cubes are golden brown on the outside but still soft on the inside. Set aside.
- In a blender, add cubes of your good Parmesan. Blend until you have Parmesan powder; pour it into a bowl, leaving whatever sticks inside the blender to help emulsify the dressing.
- To the blender, add the anchovies, garlic, mustard, an egg yolk, lemon juice and, if using, a splash of Worcestershire sauce. Also a pinch of salt. Turn on the blender and slowly pour in olive oil, in a steady stream, until a dressing starts to form. You’ll add anywhere from 1/2 cup to 1 cup of oil. When the dressing is nice and thick (slightly looser than mayo) you’re done.
- In a very large bowl, add the romaine, the croutons, and the capers. Pour on half the dressing and toss with your hands. Taste. Does it need more dressing? Add more.
- Plate the salad on chilled plates. Top with a scattering of the tomatoes, the pieces of chicken, some more dressing (on top of the chicken) and a giant dusting of Parmesan cheese. A few grinds of black pepper at the end is also very nice.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4
My rating
LOL @ Ina Garten’s cameo.
Next cookbook should be built entirely of comic recipes.
Agreed. Fantastic idea.
That’s an awesome idea!
Have you guys seen Amanda Cohen’s Dirt Candy book? She beat me to it!
This really made me LOL. As such, I’ve posted it to my Blog’s Facebook page so that others can enjoy it too. :) https://www.facebook.com/pages/Jenny-Eatwells-Rhubarb-Ginger/161388070631031
So good. The last photo…”oh myself”…perfect! Also, this recipe looks really good but I am always afraid of the dressing being too fishy. I assume I can just cut out some of the anchovies and call it good?
Clever, clever AG! Love it!
That was adorable.
That was hilarious… and looked delicious. You need to post more of these.
I’ve known about salt-packed anchovies, but never have been able to find them…just now looked at Amazon, and ordered them! Yay!
I just printed out the recipe. It will be my first experience with anchovies. Looks too good not to make. I LOVE chicken caesar salad. Great post!
I love a semi-similar version of Chicken Caesar, but your version is newly imprinted in my mental recipe index. Love this post!
http://otm-inthegalley.blogspot.com/2011/04/chicken-broccoli-sort-of-caesar-salad.html.
O.M.G. I found your blog (well it was pointed out to me by friends) and I LOVE it! Like seriously! I like your humor, and the stuff you make and the pictures! Great work! And thanks so much for sharing (and sorry for a rather over dramatic-womanly-over-done-comment, I’ll be much calmer from now on)
Greetings Jo
I NEVER planned to make caesar dressing again because EVERY time I have tried, it has failed. And my daughters, who both LOVE Dan Tana’s caesar dressing, are quite the critics. However, I am going to give this a try TONIGHT. Stand by….
This was sooooo good. Like, I ate a ridiculously large portion kind of good. Thanks for the keeper of a recipe.
I broke my blender.