Tuesday, June 12, 2007

Grilled Chicken Caesar Salad with Anchovy-Parmesan Crostini

Copyright 2007 by Cooking With The Single Guy

2 thinly sliced chicken breasts (about 6 oz., 1/2-inch thick)
1 head of romaine lettuce
Slices of sourdough baguette
Parmesan cheese
1 anchovy fillet
2-3 T extra virgin olive oil
salt and pepper

Caesar dressing:
1 egg yolk
1 anchovy fillet
1 garlic clove, mashed and minced
1 T Dijon mustard
¼ cup extra virgin olive oil
1 T champagne vinegar
2 t honey
lemon zest and juice from half a lemon
1 T grated Parmesan cheese
1 t Worcestershire sauce
pinch of salt and pepper

Heat an outdoor grill or, if cooking inside, a grill pan. Season chicken breasts (on both sides) with salt and pepper and drizzle with olive oil. Grill until cooked (about 2 minutes each side since they’re thinly sliced).

Cut your romaine lettuce in half lengthwise (making sure to keep the end stub intact to hold all the leaves together). Brush salad dressing on your lettuce and then place flat side down on the grill. Cook for about a minute. (If you’re cooking the chicken at the same time, be sure to keep some distance between the lettuce and raw chicken splatter.)

To make anchovy-Parmesan crostini, slice your baguette and then brush with either butter or olive oil. Then mince your anchovy and sprinkle the pieces over the bread. Add grated Parmesan cheese to cover the pieces and place under your oven’s broiler for about a minute.

To make the dressing, start by mashing the anchovy in the bottom of your bowl with a wooden spoon until minced or like a paste. Do the same with the garlic clove. Add egg yolk and whisk really well, adding vinegar, honey, lemon zest, lemon juice, and Worcestershire sauce. Then slowly add the olive oil in a steady stream while you continue to whisk. Finish off with whisking in the Parmesan cheese and adding a pinch of salt and pepper. (You can also do all this in the blender.)

Plate your salad with the grilled lettuce and chicken and garnish with Parmesan cheese slices. Serve with your anchovy-Parmesan crostini.

Makes 1 to 2 servings. Pair with a glass of Chardonnay.

TIP: The raw egg is optional, but it adds a bit more creaminess to the dressing. When using raw egg, be careful not to let the egg yolk get in contact with the outside of the shell. Always use fresh eggs and keep your dressing refrigerated until ready to use.

NO SOGGY ROMAINE: When preparing your romaine lettuce, be sure to rinse it to remove any dirt. But before you grill your lettuce, pad with a paper towel to remove excess moisture. And don’t overdo the dressing because that’ll add to the sogginess. Serve extra dressing on the side instead.

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