s GRILLED CHICKEN CAESAR SALAD ***
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s GRILLED CHICKEN CAESAR SALAD ***
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Ingredients
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Instructions *** 6-15-17 chicken was very good, croutons were mushy, romain sort of disappeared...................... *** FLORENCE FABRICANT YIELD6 servings Melina Hammer for The New York Times Depending on your appetite, this variation on a classic Caesar salad with grilled chicken makes an excellent first-course or a full-on meal. Hitting the lettuce with a little fire is an unexpectedly brilliant trick; the green leaves char and crisp and the insides become slightly tender, but you still get the satisfying crunch everyone loves about romaine. If you're a pescatarian, try it with grilled tuna, salmon or scallops. Featured in: Tapping Into The Potential Of Falanghina. INGREDIENTS 2/3 cup extra-virgin olive oil 4 salt-cured anchovies, rinsed and dried ½ cup lemon juice 3 tablespoons Worcestershire sauce 2 cloves garlic, minced 2 pounds skinless and boneless chicken breasts 2 hard-cooked eggs ¼ cup Parmigiano-Reggiano Salt and ground black pepper to taste 2 heads romaine lettuce 4 slices whole-grain bread, without crusts Nutritional Information PREPARATION Place 2 tablespoons of olive oil in a small saucepan. Add anchovies and cook on low, stirring, until they fall apart and meld with the oil. Place in a small bowl. Add the lemon juice, Worcestershire sauce, garlic and remaining olive oil. Place chicken in a bowl, add 1/4 cup of the olive oil dressing, turn to coat chicken breasts, cover and set aside to marinate 2 hours, longer if refrigerated. Separate egg whites and yolks. Place yolks in a small dish, add a little of the dressing, blend until smooth and mix in with the rest of the dressing. Stir in cheese. Season with salt and pepper. Dice whites and keep them separate. Light a grill. Remove any tired outer leaves from the romaine, then quarter each head vertically. Place on a large platter and drizzle cut sides with a little of the dressing. Grill romaine close to the heat source, turning clusters of leaves and any individual leaves so they wilt a little and become lightly charred. Remove. Place bread on grill and sear to toast. Remove. Place chicken on grill and cook, turning a few times and basting with the marinade until cooked through, about 15 minutes. It’s best to grill chicken away from the source of heat so it does not char. Coarsely shred romaine onto a large rimmed platter. Dice toasted bread and add it, along with the egg whites. Drizzle with about half the dressing. Slice the chicken about 1/2-inch thick, arrange it over the romaine and drizzle with the remaining dressing. Serve warm. Have you cooked this? Mark as Cooked COOKING NOTES Add photo 500 Share your notes with other cooks or leave a private note. Who can see this note? Everyone Only You Cancel Add Note All3 Most Helpful3 Private Notes0 Maxine 1 year ago I made this salad without the chicken. I removed the oil mixture, as if I was marinating the chicken and set it aside, then continued with the dressing recipe. Later, I grilled the bread, took the reserved oil mixture and brushed it on salmon fillets and grilled the salmon. I drizzled half the dressing on the romaine, grilled it, then drizzled more on the romaine and sprinkled it with more parmesan cheese and the croutons. The dinner was perfect. Reply 18This is helpful Stef 1 year ago I used store bought anchovy paste instead of anchovies and it was delicious! Reply 8This is helpful Dave 3 months ago I made this pretty much per the recipe except I left out the anchovies which are not popular with my family. Everybody liked it. Grilling the lettuce adds a nice flavor. I will definitely make this again (and maybe sneak the anchovies in without telling anyone). This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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