Chicken Caesar Salad is a great choice for a summer lunch or dinner. It is easy to make, all the components can be prepared ahead, and tossed before serving.
If you have leftover cooked chicken, great.
If not, simply season a couple of boneless, skinless, chicken breasts with kosher salt and black pepper, and saute in a skillet in a litttle olive oil and butter until done.
Cut the chicken into large dice and chill til ready to make the salad.
Cut some bread (doesn’t have to be super fresh) into large cubes, toss in olive oil, garlic, kosher salt and pepper and pop in the oven to make your own croutons. Once cool, set aside til you are ready to make your salad. Crouton recipe below.
Early in the day or the day before make your Caesar dressing (recipe below), and keep it chilled in the fridge along with your washed and dried crisp romaine lettuce.
Have your favorite chunk of Parmesan or Pecorino Romano (my favorite) cheese available, and with a vegetable peeler top your salad with plenty of beautiful shards before serving.
Caesar Dressing
6 anchovy fillets packed in oil
1 small garlic clove
2 large egg yolks (Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems)
2 tablespoons fresh lemon juice
¾ teaspoon Dijon mustard
2 tablespoons olive oil
½ cup vegetable oil
3 tablespoons finely grated Parmesan
3 cups torn 1″ pieces country bread
Kosher salt
Freshly ground black pepper
Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt.
Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.
Whisk in 2 large egg yolks, if using, 2 tablespoons fresh lemon juice, and ¾ teaspoon Dijon mustard.
Adding
drop by drop to start, gradually whisk in 2 tablespoons olive oil, then
½ cup vegetable oil; whisk until dressing is thick and glossy.
Whisk in 3 tablespoons finely grated Parmesan.
Season with salt, freshly ground black pepper, and more lemon juice, if desired.
Can be made 1 day ahead. Keep refrigerated.
Croutons
Toss
3 cups cut or torn 1″ pieces country bread or other rustic bread with 3 tablespoons olive oil on a
baking sheet; season with kosher salt and freshly ground black pepper.
Bake at 375 degrees F, tossing occasionally, until golden, 10 to 15 minutes.