Grilled Chicken Caesar Salad

The salad's creation is popularly attributed to restaurateur Caesar Cardini, an Italian immigrant who managed restaurants in Tijuana and the United States in the 1920s. Today, the Caesar salad is probably the most popular restaurant salad in the country, with plenty of variations around the theme of romaine lettuce, Parmigiano Reggiano, Romano or Mexican Cotija cheese with toppings such as steak, grilled chicken, seafood, anchovy fillets, capers, avocado, cherry tomatoes, bacon, croutons, bruschetta, parmesan tuiles etc… But as any true aficionado knows, the dressing makes the salad!

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The dressing makes the salad!

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Anchovy Mixture

Turn into a paste, the anchovies along with the Parmesan, garlic, and water. Set aside.

Mayonnaise

Ensure all ingredients are at room temperature. Using a whisk or immersion blender, mix the egg yolks with the mustard. Pour in the oil in a thin stream—the mixture will begin to thicken. Continue adding oil until finished. Add a splash of vinegar or lemon juice, and season with salt and pepper. Refrigerate for up to 2 days.

Ceasar Dressing

Combine the anchovy mixture with the mayonnaise. Add the remaining ingredients and season with salt and pepper. Adjust the consistency with more water if needed. Add the minced lemon confit to taste, after rinsing it and removing the white pith.

Parmesan Tuile

Heat a large skillet. Sprinkle the Parmesan on the bottom of the pan, then cook (or bake) in a 350°F/180°C fan oven for about 5 minutes. When the cheese begins to bubble and turn golden brown, remove the melted cheese from the pan. Immediately cut the center using a large cookie cutter, or break into pieces.

Preparing Romaine

To get crispy salad, soak the romaine in ice water for 5 minutes. Drain well, and pat dry.

Grilled Chicken

Butterfly the chicken breasts and season with grape seed oil, salt, and pepper. Heat the grill until it smokes. Grill the breasts for about 5 minutes on each side. Let rest for 10 minutes before slicing.

Caesar Salad

Season romaine hearts generously with the Caesar dressing. Layer with slices of grilled chicken and top with the Parmesan tuile. Garnish the whole with well-seasoned remaining romaine leaves. Enjoy!

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