Table-side Caesar for lunch! This was a practice run before a couple of my friends come over for dinner when I shall put on my fantastic table-side Caesar salad show.
I recently watched an episode of Glutton For Punishment with Bob Blumer where he challenges himself to make over 100 table-side Caesar salads in less than an hour. I was inspired.
I heart salads. A lot. While living in New York City, salad was my go to lunch and dinner five days a week. I miss those salad bars. “I’ll take the Romaine, grilled chicken, corn, celery, avocado, egg whites, bacon… Do you have goat cheese? No, I guess the blue cheese then. Balsamic vinaigrette… CROUTONS! Please. Thanks.” And $12 later, I’m a happy woman.
I would normally think to myself, “Hmm. This recipe calls for anchovies… NO THANKS!” But a real Caesar isn’t a Caesar without it. And, as long as I can’t actually see the anchovy, I’m ok.
Give this one a try at your next dinner party. Just make sure to have all of the components ready to go so you don’t look like a fool.
Mighty Green Caesar Salad
Makes 4 large servings or 6 small servings
2 large garlic cloves, minced or finely chopped
2 anchovy fillets
1 egg yolk
2 TBSP Parmigiano-Reggiano, grated
1 tsp dijon mustard
1 tsp Worcestershire sauce
1/2 TBSP lemon juice
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 heads Romaine lettuce, chopped or torn into small pieces
3/4 cup cooked edamame beans
1 bunch brocolini, steamed
1 avocado, sliced
2 chicken breasts
Homemade croutons (recipe follows)
Preheat oven to 325 degrees F.
Heat a skillet with a bit of olive oil. Season the chicken on both sides with salt and pepper. Sear the breasts on both sides until browned, about 3 minutes on each side. Transfer onto baking sheet and place in oven for 20 minutes. Cover in foil and let rest on the side until you’re ready for it.
In a wooden bowl that you will serve the salad in, place the minced garlic and anchovy fillets. Season with salt and freshly ground pepper. With a fork, grind the fillets and garlic together against the bowl to create a paste.
Add the egg yolk, Parmigiano, mustard, Worcestershire sauce, and lemon juice. Mix.
Slowly stream in the olive oil while mixing so it doesn’t separate from the dressing.
Slice the chicken right before serving.
Place the lettuce, edamame, brocolini, avocado, some shaved Parmigiano, chicken, and croutons in the bowl and mix until coated with the dressing. Season with a little salt and freshly ground pepper.
There will be just enough dressing to coat the components of the salad. You don’t want to soak it.
1/2 loaf of bread, ANY kind (I used olive bread for extra flavor)
Extra-virgin olive oil
Salt and pepper
Pre-heat oven to 375 degrees F and line a baking sheet with aluminum foil.
Cube bread or rip it apart with your hands into small pieces and place on baking sheet in one layer.
Sprinkle with olive oil and salt and pepper.
Bake for 10-15 minutes, or until browned, tossing the croutons around about half way through baking.