Recipe

November 11, 2011

Grilled Chicken Caesar Salad Recipe

Recipe:

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Dressing

Step 1: In a medium bowl, combine garlic, anchovy, lemon juice, mustard, white wine vinegar, Worcestershire and Tabasco. Gradually whisk in egg york, then olive oil until well blended and smooth. Add salt and pepper to taste.

Salad

Step 1: Thinly slice chicken breasts.

Step 2: Toss Romaine lettuce with caesar dressing.

Step 3: Arrange chicken and lettuce on serving plates. Top with croutons, Parmesan cheese and anchovies.

See more recipes from Grant MacPherson.

Reprinted with permission from Grant MacPherson’s In the Viking Kitchen (2010 Viking Range Corporation).

Ingredients

Dressing
1 garlic clove, mashed
1 anchovy fillet, mashed
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp white wine vinegar
1/2 tsp Worcestershire sauce
2 drops Tabasco sauce
1 egg yolk
1 cup extra-virgin olive oil
Salt and ground black pepper

Salad
2 boneless, skinless chicken breast halves, grilled
2 cups baby Romaine lettuce leaves
1/2 cup croutons
Shaved Parmesan cheese
8 whole anchovy fillets

Directions

Yield:

Dressing

Step 1: In a medium bowl, combine garlic, anchovy, lemon juice, mustard, white wine vinegar, Worcestershire and Tabasco. Gradually whisk in egg york, then olive oil until well blended and smooth. Add salt and pepper to taste.

Salad

Step 1: Thinly slice chicken breasts.

Step 2: Toss Romaine lettuce with caesar dressing.

Step 3: Arrange chicken and lettuce on serving plates. Top with croutons, Parmesan cheese and anchovies.

See more recipes from Grant MacPherson.

Reprinted with permission from Grant MacPherson’s In the Viking Kitchen (2010 Viking Range Corporation).

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Photographer:

Bill Milne

Tags: anchovies caesar chef cookbook Grant MacPherson In The Viking Kitchen Recipe Salad Viking

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