Chicken Caesar Salad
Ingredients
Garlic Croutons
- 3 large garlic cloves, minced (about 3 tsp)
- 1/4 tsp salt
- 4 tbsp extra-virgin olive oil
- 3 cups of 3/4" bread crubes from 1 baguette
- 2 boneless, skinless chicken breasts
- Salt & black pepper
- 2 large eggs at room temperature
- 1 tbsp and 2 tsp lemon juice
- 1 tsp worcestershire sauce
- salt
- ground black pepper
- 1 medium garlic clove, minced (about 1 tsp)
- 4 anchovy fillets, minced to a paste (about 1 1/2 tsp)
- 1/3 C extra virgin olive oil
- 2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts, washed, dried, and torn into 1 1/2 inch pieces (about 10 cups lightly packed)
- 1/3 C freshly grated parmesan cheese
Adjust an oven rack to the middle position for the croutons, and one right next to the broiler for the chicken.
- For the croutons: the 3 tsp garlic, 4 tbsp olive oil, and 1/4 tsp of salt in a medium bowl and let stand 20 minutes to infuse the flavor. Strain out the garlic. Add the bread cubes and toss to coat. Spread the bread cubes in an even layer on a rimmed baking sheet. Bake, stirring occasionally, until golden for 12-15 minutes.
- For the Chicken: Season the chicken with salt and pepper. Broil the chicken for 4-8 minutes, then use tongs to flip them over. Broil for another 6-8 minutes until it reaches 160 degrees.
- For the Dressing: Bring 2 inches of water to a boil in a small sauce pan over high heat. Lower the room temperature eggs into the water and cook for 45 seconds to 1 minute. Remove with a slotted spoon. When cool enough to handle, crack the eggs open; reserve the yolks in a small bowl and discard the whites. Add the lemon juice, worcestershire, 1/4 tsp of salt, 1/8 tsp pepper
Delicious. Relatively easy to make and very tasty :) The second time, I used a thick sandwich baguette from Safeway. I reduced the garlic oil because I thought the bread would be less, but recommend making the full garlic crouton oil amount next time.