Lots of Clean-up!
I can’t say I blame them, for making a Caesar salad is not simple. And there are a lot of bowls, kitchen utensils, and a blender to wash when done. But, at least now I can say I’ve attempted a lighter version of Caesar salad dressing from scratch. Now, I love the techniques of Tyler Florence on Food Network, which is why I looked at his Classic caesar salad recipe for ideas, and then tweaked it around, lightening it to my taste.
The Croutons Rock
My verdict? Next time, I’ll use Caesar salad dressing from the grocery store, but I’ll make my own croutons. Oh. My. Gosh. The croutons are out of this world. If nothing else, try making your own croutons. And report back. I’d love to know how your chicken Caesar salad turns out!
Chicken caesar salad with homemade croutons
(serves 4)
Print This Recipe
Total Time: about 55 minutes
Cook’s Tip: Saute the chicken earlier in the day and then refrigerate the cooked chicken for an easier time of it when putting together the chicken Caesar salad.
Sauteed chicken fillets
Cook time: about 7-8 minutes
Inactive time: 10 minutes
Ingredients
• 4 chicken tenderloin fillets
• 2 tablespoons canola oil
• 1 teaspoon kosher salt
• ¼ teaspoon ground pepper
1. Heat pan to medium high.
2. When the pan is hot, put the oil in, and spread around to coat the bottom of the pan.
3. Sprinkle fillets with salt and pepper.
4. Place fillets in the pan, and cook for 3 ½ – 4 minutes each side. They should be a golden brown.
5. Take out and let rest 10 minutes on a cutting board. Cut the fillets diagonally, place in a container, and refrigerate for use later.
Croutons
Prep time: 5-7 minutes
Cook time: 10 minutes
Preheat oven to 375 degrees F.
Ingredients
• ½ baguette, cut into 1-inch cubes
• 3 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¾ teaspoons garlic powder
• ¾ teaspoon dried Italian seasoning
1. Cover the bottom of a jelly roll pan with parchment paper.
2. Use a bread knife to cube the baguette.
3. Put the baguette cubes on the parchment paper.
4. Drizzle the EVOO over the cubed bread.
5. Sprinkle with salt, garlic powder and Italian Seasoning.
6. Stir the baguette cubes around to make sure the coating is over them all.
Bake for 10 minutes at 375 degrees F. The croutons will have a lightly toasted look to them when done. They are just crunchy enough (not too hard, not too soft). These croutons are the perfect texture to enjoy with a Caesar salad.
Caesar Salad
Prep time: 15-20 minutes
Ingredients
• 1 head romaine lettuce, torn (set aside in a bowl)
• 1 teaspoon anchovy paste
• 2 1/2 tablespoons light mayonnaise
• 1 teaspoon dijon mustard
• 1 lemon, juiced, about 2 tablespoons
• 1 tablespoon water (extra water may be needed if your dressing is too thick)
• ¼ cup extra virgin olive oil (EVOO)
• ¼ cup freshly grated Parmesan
• 1/8 teaspoon Kosher salt
• 1/8 teaspoon freshly ground pepper
1. Tear the Romaine into a large bowl, and set aside.
2. Put the anchovy paste, mayonnaise, mustard, lemon juice and water into a blender, and blend for 45 seconds.
3. As the blender runs, pour the EVOO in very slowly, so as to blend the dressing and marry the flavors.
4. Add 1/8 cup grated Parmesan and stir. Season with salt (if you want additional saltiness) and pepper.
5. If you will be serving the salad immediately, add just enough dressing to lightly coat the Romaine. Top with the extra Parmesan, sautéed chicken cutlets, the croutons, and toss. Serve and enjoy.
6. If you will be making the salad later, refrigerate the dressing (and the lettuce, separately) and take out when you are ready to serve the Caesar salad. See topping instructions in step #4.
Loading ...Photo by Kelly Estes
