Caesar Salad - A Variation
I think Caesar Salad has been done no justice. What was supposed to be a lush combination of garlic-parmesan sauce, fresh chicken, crispy croutons is more usually than not a pile of greasy, unappetising limp salad, cold dry chicken breast, and a too salty sauce to accompany it all.
It’s why I often choose to make it at home. I can make my own sauce, dress the salad as I like and cook the chicken fresh on the spot. I also get to use other veggies I may have in my fridge and a lot of them would work well here.
This particular variation was so well received in the household that I needed to share it with you. It has a few extras, such as ripe tomatoes and fresh corn. As we are in the middle of their season, I would have found it outrageous not to use them. I also didn’t bother making croutons, as in plural, but chose to toast one thick slice of ciabatta bread, rub it with garlic, sprinkle with Maldon salt and drizzle with oil to make one giant crouton to serve alongside.
However you may choose to eat your Caesar salad, make sure you make this simple yet delicious sauce. It gives amazing umami flavour and you’ll find yourself serving it with other dishes as well, as I do, I am sure.
Ingredients (serves 2)
2 cups green salad (I like romaine), roughly chopped
parmesan for shaving
2 chicken breasts (roughly 200g)
1 large (heirloom if possible) tomato
1 ear of fresh corn
1 tsp garlic powder
salt and freshly ground pepper
2 thick slices ciabatta bread (or any crusty bread you like)
1 small garlic clove
extra virgin olive oil, for drizzling
Maldon salt, for sprinkling
For the dressing:
3 tbsp mayonnaise
1/3 cup grated parmesan
3 tbsp extra virgin olive oil
3 tbsp lemon juice (from 1/2 lemon)
1 small garlic clove
2 tsp dijon or wholegrain mustard
2 tsp worcestershire sauce
small pinch of salt
freshly ground pepper
Start by cooking your chicken: Heat a pan with a little bit of oil. Cut the chicken breast into strips and sauté in the pan until cooked through. Season with salt, pepper and garlic powder.
Cook the corn: in a large pan of salted boiling water drop the ear of corn. Cook for 3-5 minutes. Take out of the water and cool. When cool enough to handle, cut the kernels off the cob.
Prepare the dressing: in a small jar crush the garlic clove. Add the other ingredients. Close the jar and shake well until emulsified.
Toast the bread slices. When done, rub with the garlic clove cut in half, drizzle with olive oil and sprinkle with Maldon salt.
Slice tomatoes into thick slices and arrange them in a deep dish. Sprinkle with salt, pepper and a bit of olive oil.
Dress the salad leaves with 1/3 of the salad dressing. Arrange on top of the the tomato slices.
Sprinkle the corn kernels and arrange the chicken pieces on top. Drizzle more dressing on top, garnish with a few parmesan shavings.
Serve with the giant croutons and wonder at how easy it is to make this restaurant staple at home!
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