We all know how good a Caesar salad is a warm summer day. What is then the difference with my recipe? I would say the chicken that is made from a whole roasted chicken and the homemade dressing. Otherwise it follow a classic Caesar salad – romaine lettuce, bread croutons and parmesan cheese. So good!
Ingredients (4 pers):
- 1 whole roasted organic chicken
- 2 slices (one day old) sourdough bread
- olive oil
- 2 romaine lettuces
- parmesan cheese
- 1 lemon (peel)
- salt and pepper
- 2 egg yolks
- 1 tbs white wine vinegar
- 2 tsp Dijon mustard
- 1 garlic clove (pressed)
- 1 cup grated parmesan cheese
- salt, pepper, olive oil
When you have the chicken ready (see my chicken recipe if you prepare a whole chicken), slice the meat it into pieces.
Cut off the bread crusts on the bread slices. Cut the rest of the bread in half inches squares. Fry them in a hot pan with olive oil until they get a golden color. Put them on a piece of paper towel before adding in the salad and flavor with some salt.
For the dressing, mix egg yolks, vinegar, mustard and pressed garlic clove in a bowl. Pour carefully and slow the olive oil into the mixture at the same time as you stir. Finish with adding the grated parmesan cheese, salt and pepper.
I normally place each ingredients on each and every plate. So, start with the romaine lettuce which has been washed and cut into smaller pieces. Add the chicken and croutons. Pour some dressing over and finish with sprinkle parmesan cheese, salt, pepper and some additional olive oil over.
My plate is from West Elm.