every one a winner
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Chargrilled Chicken Caesar Salad
To serve – 4
Preparation time- 10 minutes
Cooking time – 20 minutes
An easy version of the classic Caesar dressing, replacing the traditional recipe made with raw egg.
100 g/3 ½ oz day-old baguette or other rustic white bread 4 tbsp olive oil Salt and freshly ground black pepper 400 g/14 oz skinless boneless chicken breast fillets 1 large Romaine lettuce, leaves broken into bite-size pieces 30 g/1 oz Parmesan cheese shavings For the dressing: 100 ml/3 ½ fl oz extra virgin olive oil 1 tbsp Dijon mustard 3 tbsp good-quality mayonnaise 4 anchovy fillets, chopped ½ tsp Worcestershire sauce 1 garlic clove, crushed 2 tbsp finely grated Parmesan cheese Pinch of caster sugar
- Preheat the oven to 200’C/180’C Fan/400’F/Gas 6.
- Trim the bread of any crusts and cut into 2 cm/ ¾ in cubes. Toss them with 3 tbsp of the olive oil, season well and spread them out on a large baking sheet in a single layer if possible. Cook them at the top of the oven for 6-8 minutes, turning occasionally, until they are golden brown on all sides. Watch carefully so that they do not burn. Set aside to cool.
- If you do not have a chargrill pan, preheat the grill to its highest setting.
- Meanwhile rub the chicken breasts with the remaining olive oil, season well and either griddle in a chargrill pan or grill them under the hot grill for 5 minutes on each side, or until cooked through and nicely charred. Set aside to cool then slice.
- To make the dressing, put all the ingredients into a bowl of a mini food processor or into a suitable container for a hand-held blender, and process or blend until they have emulsified into a thick, creamy dressing. Season with pepper. To serve, put the lettuce in a large bowl and toss it in the dressing. Scatter with the croutons and Parmesan shavings and arrange the warm chicken slices on top.
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