Caesar Salad
Mohammed MIsbhauddin
ingredients
- 1/2 cup Croutons
- 1/2 head cos lettuce
- 5-6 Grape Tomatoes, halved
- 1 medium Cucumber, sliced
- 2-3 finely sliced Parmesan Cheese
- 2 Chicken Breasts
- 1/2 cup Olive Oil
- 1/2 tsp Lemon Juice
- Garlic Salt
- Pepper
- 2 Shallots, finely chopped
- 1/4 cup Parmesan Cheese, grated
- 1 clove Garlic, minced
- 1 tsp Mayonnaise
- 1 tsp Dijon Mustard
- 1/2 tsp Worcestershire Sauce
- 1 tbsp fresh or dried Oregano
- 1 tsp Grape Vine Vinegar
- 1 tsp Lemon Juice
- 1/4 tsp Anchovies Paste or Fish Sauce
- 1/2 cup Olive Oil
- Salt & Pepper
directions
- 1
Marinade Chicken pieces with olive oil, lemon juice, garlic salt and pepper.
- 2
Preheat oven to 375°F. Place chicken pieces in a roasting pan and discard marinade. Roast chicken for 1 hour, uncovered. Check often and drizzle olive oil lightly over chicken if it looks dry.
- 3
Tear lettuce into bite size pieces and mix it with tomatoes and cucumber.
- 4
Cut Chicken into thick slices and mix it with the lettuce.
- 5
Add all the dressing ingredients in a blender and blend until it has thickened and emulsified.
- 6
Serve salad with croutons and the dressing separately.
Source: Marhaba & Chef Keith Snow (Harvest Eating)
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