Caesar Salad Ingredients:
1 Sage & Onion Chicken roast
6 slices rindless shortcut Bacon (sliced into 2 cm strips)
3 eggs (boiled & cooled)
½ red onion (finely sliced)
1 Cos lettuce
Pane di casa loaf (or any other type of crusty loaf), sliced into 1 – 2 cm slices
3 – 4 cloves garlic
Parmesan cheese to sprinkle on top
Olive oil
1 dessert spoon of butter
Caesar Dressing:
1 tbspn white wine vinegar
2 – 3 cloves garlic (depending on taste)
1 tbspn Dijon mustard
6 anchovy fillets (finely chopped)
1 tbspn Worcestershire sauce
1 egg yolk
1 cup Light (extra virgin) Olive oil
1 tbspn Parmesan Cheese
Lemon juice (to taste, about ½ lemon)
Salt (optional)
Pepper (to taste)
Caesar Salad Preparation Method:
Heat the oven to 180oC and coat chicken roast with melted butter. Bake chicken on an oven tray, covered with foil for approximately 1 ¾ hours. Remove foil and brown the chicken for a further 10 – 15 minutes. Allow to rest and cool slightly.
In a fry pan, add a splash of olive oil and fry bacon until cooked. Set aside.
Meanwhile, put the eggs in saucepan of cold water and bring to the boil, simmering for 5 mins. Refresh in cold water, then peel and cut the eggs into wedges.
During last 15 minutes of the chicken roasting, after foil has been removed, you can cook your garlic bread. To prepare garlic bread, spray or drizzle olive oil on the sliced bread (both sides) and spread 1 or 2 cloves of crushed garlic on both sides of the bread, place on a tray and bake in the oven for approximately 15 minutes. Remove and then cut or break up into bite sized pieces. Rinse and tear up the cos lettuce leaves and arrange on a salad bowl. Add sliced red onion, bacon strips, garlic bread pieces, and then slice the chicken roast and tear into pieces and add to the salad. Add the boiled eggs and sprinkle with Parmesan cheese.
Caesar Dressing Preparation Method:
Combine vinegar, garlic, Dijon mustard, anchovies, Worcestershire sauce, Parmesan cheese & egg yolk in a mixing bowl. Using a hand mixer or stick mixer, beat ingredients until well combined and the egg is pale & fluffy. Add Olive oil a few drops at a time until dressing starts to thicken. Then add the oil in a stream. When dressing is thick & smooth, add lemon juice & pepper (& salt if desired), to taste. Mix well. The dressing should be thick & creamy. Pour dressing over your Caesar salad & enjoy.
Note:
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