Chicken Caesar Salad

A good Caesar Salad recipe has been wanting for a while here on Clearly Delicious.  As I’m not entirely certain why it took me so long to post this tried and true favorite on here, please forgive the tardiness as many of you have written in asking for suggestions.

Why Caesar Salad? Well, compared to my more decadent fruit-inspired salads found here and here, a classic Caesar Salad is just as first-rate of an appetizer (or entrée if you add chicken) as a meal can get.  Classic like baseball, American pie, and Cobb Salad (recipe also coming soon).

Easily the most popular salad served in any restaurant, Caesar Salads combine the perfect citrus-y spark of fresh lemon juice with the creamy combination of olive oil, eggs, and Parmesan cheese.  Truthfully, this mixture is divine, especially when spiced up with a little  Worcestershire sauce and salt and pepper.  Yet the real key to making a solid Caesar is to make your own croutons.  I can imagine how this suggestion sounds to readers who probably just use croutons from a bag (which are also good if you haven’t the time to make them), but homemade croutons really add a gourmet element to a dinnertime meal.

Follow my suggestions below for an easy way to use quality sliced bread when making your own croutons and a homemade caesar dressing that will satisfy any tummy.

Chicken Caesar Salad

This recipe uses a whole head of lettuce and is meant to serve many guests at your table.  Since most caesar salads don’t keep well after they’ve been made, I suggest halving the recipe for those chefs who plan to only eat a little of the below.  A word on eggs: if you’re feeling antsy about the use of raw eggs in a dressing (don’t, so long as you’re using quality refrigerated eggs and serve immediately), you can “coddle” your eggs by dropping them in a boiling pot of water for 1 minute.  See Elise Bauer’s variation of this recipe over at Simply Recipes (here) for more egg-related tips.

Ingredients:

*1 head romaine lettuce, washed and torn into pieces

*1 cup pre-cooked chicken, cubed or torn into bite-size pieces

*6 cloves garlic, minced or pressed

*2 lemons, juiced

*1/2 cup extra virgin (or virgin) olive oil

*1 tablespoon Worcestershire sauce

*2 eggs

*1 cup Parmesan cheese, packed

*Salt & pepper, to taste

*4 slices Whole Foods Seeduction Bread, or other high quality wheat bread

*1 tablespoon parsley, finely chopped

*1 tablespoon thyme, finely chopped

*3 tablespoons melted butter

1.) Wash lettuce and tear into bite-size leafy pieces.  Add to salad bowl with pre-cooked chicken and reserve.

2.) Prepare croutons: cut 4 slices quality whole wheat bread (such as Seeduction Bread found at Whole Foods) into 1-inch cubes.  Spread across a baking sheet that’s been lined with a Silpat or wax paper and brush the bread cubes with melted butter (I used melted herb butter from a previous post).  Flip bread cubes, repeat, and sprinkle with salt, pepper, and Italian herbs–I used dried Parsley and fresh Thyme.  Place under broiler for about 8-10 minutes or until croutons are golden brown making sure to flip halfway through.  Remove from oven and allow to cool until constructing salad.

3.) Prepare dressing: in a large bowl, add olive oil and minced or pressed garlic.  Let garlic olive oil rest for at least thirty minutes.

4.) Right before serving, add eggs, Worcestershire sauce, lemon juice, half of the Parmesan (1/2 cup), and salt and pepper to olive oil.  Whisk until creamy, taste, and adjust with salt and pepper as necessary.  Drizzle over romaine lettuce and toss to evenly coat.  Add cooled croutons, toss a second time and dress in the remaining Parmesan.  Serve immediately and enjoy!Makes 4-6 servings.

–Helana Brigman