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w/ Croutons
Serves 3
Cooking time ~30 minutes
You might be tempted to buy the Croutons and Dressing, but the taste and texture you get when you make your own is 100% worth it. Anchovy is crucial but don't worry - you won't taste fish, just salt.
Ingredients:
2x Large Romaine Lettuce Heads
2x Chicken Breasts
2x Garlic Cloves
4x Rashers Streaky Bacon
3x Thick Slices White Loaf
For the Dressing:
3x Tinned Anchovy Fillets
1x Garlic Clove
1x Egg Yolk
2tbsp Lemon Juice
1tsp Dijon Mustard
75ml Vegetable Oil
3tbsp Grated Parmesan
Method:
Start with prepping the Bread. Try to get a White Tin Loaf from a Bakery but not pre-sliced. I like to cut my Croutons into shape and then leave them out for about an hour before cooking - it gives extra crunch when you let them dry out a bit. If you haven't got time for that (I really don't blame you) then don't worry. Set them aside once you've sliced them.
Preheat the Oven to 180ºc.
The Dressing requires a fair bit of whisking. If you, like me, don't have a whisk then you can just use a fork which is a painful alternative. Start in a bowl by whisking together the Egg Yolk, Lemon Juice and Mustard together. Whisk until well mixed. If you have a Saucepan that is roughly the same width as your bowl, try to place your bowl inside it and cushion it with a dish cloth or paper towel. This will ensure you can keep the bowl steady while you whisk, as you'll need the other hand.
With the other hand, start to pour in the Oil. It's really important that you do this drop by drop as that's the only way it will come together. Whisk vigorously but keep adding the Oil very slowly. It should start to come together nicely and look thick and glossy. Keep going until you use all the Oil - the mixture should have the consistency of heavy cream. Add a splash of water (1 or 2 tbsp) to loosen the mixture up.
Finely slice the Anchovy Fillets with the Garlic Clove. If you do these together, you'll hopefully form a sort of paste which will add the saltiness to the dish. Chop this finely and add to the Dressing, stirring well. Also stir in the Parmesan, give it another mix and season with Salt and Pepper to taste.
Back to the Croutons. Toss them in some Olive Oil, Salt and Garlic Powder and mix well. Spread them out onto a baking tray but don't overcrowd them. These take about 10 minutes in the oven but just keep checking them, giving them a little shake halfway through. You can put these in now, just keep an eye on them.
Next for the Chicken. I like to poach the Chicken for the Caesar. To do this, place your Chicken Breasts in a saucepan and fill with Cold Water until they're just covered. Add 2 peeled Garlic Cloves in there and put it on a high heat. Once the Water is boiling, turn right down to a low heat and simmer for about 10/15 minutes, or until the juices run clear.
Don't forget to check your Croutons.
While the Chicken is poaching, get the Bacon on to fry. You can grill it if you're trying to be a bit healthier but fried pork fat is one of life's joys. Once the Rashers are nice and crispy, set aside to cool.
Cut through one of the Chicken Breasts to check it's cooked. Once done, run under Cold Water, slice into chunks and season with Salt, Pepper and Parmesan.
Now to bring the Salad together. Peel the leaves off the Romaine heads and wash well. Pat dry as well as you can with paper towel, but don't worry if there's a little moisture - it actually acts a bit like pasta water and helps the Dressing to coat the Leaves.
Toss the Leaves with the Dressing (reserve a little for serving) and mix well, so each leaf is nice and glossy. Then, build your salad how you like it.
Serve with some more Parmesan and a crack of Pepper.
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.
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