BASIC DRESSING AND SALAD
Serves: 4 to 6
Caesar salad is one of the great salads of the world; enjoying a truly international reputation. Like most culinary delights; there are a multitude of variations. Many claiming to be the original. I don't know if this one is an original; I do know it has a great flavor when properly prepared. And indeed, there is a prescribed preparation.
INGREDIENTS FOR DRESSING
ADDITIONAL INGREDIENTS FOR SALAD
- 2 Heads romaine lettuce.
- 2 Cups day-old French bread cut into 1/2 to 3/4 inch cubes.
- 1/2 Cup Grated parmesan cheese.
PREPARE GARLIC OIL
- Add your 1/2 cup oil(s) to your container of garlic and refrigerate for at least 30 minutes.
PREPARE GARLIC FLAVORED CROUTONS
- Place 1/4 cup of your garlic infused oil into a medium sized fry pan set over medium high heat. When hot, add the bread cubes and fry until browned on all sides.
- Remove from pan, drain and reserve.
PREPARE ROMAINE
- Needless to say, the romaine you choose MUST be fresh, crispy and crunchy.
- Cut off the bottom of the root end of the romaine, which should now give you separate leaves. Trim away any limp or blemished leaves. Wash well under cold water and drain very well.
- Place drained romaine on a clean, dry tea-towel and gently wrap. Place in fridge to chill and crisp-up.
PREPARE SALAD
- In a small bowl, combine the lemon juice, vinegar, woosty sauce, salt, pepper and mix well to combine.
- Place anchovies in at least a 15" diameter wooden salad bowl and mash with a fork, to a smooth paste.
- In your same salad bowl, tear romaine into bite-sized pieces.
- Drain remaining oil from garlic. Pour over romaine and toss to coat evenly.
- Break optional egg over salad and pour on lemon mixture; toss well to coat.
- Add croutons and 2 teaspoons parmesan cheese and toss well.
- Place a portion of the salad on each individual salad plate and top with an additional 1/2 teaspoon of parmesan cheese. Serve while still chilled and pass the pepper-mill.
I sometimes garnish the salad with sliced tomatoes or cherry tomatoes.
CHICKEN
The chicken of choice is boneless and skinless breasts. They may be prepared in a variety of ways. Such as; marinated and grilled or broiled, sauteed, breaded and deep fried. You can even poach or steam them. Ugh! I prefer to grill or bread and deep fry them.
You will require one chicken breast half for each luncheon or entree serving.
You may use any favorite marinade or flavoring ingredients of your choice.
One of my favorite marinades and the one presented here is adapted from the Cuisine Rapide cookbook by Pierre Franey and Bryan Miller.
MARINADE FOR GRILLED, BROILED OR SAUTEED
Marinade ingredients for 4 boned, skinless, chicken breast halves.
- 2 Tbs. Soy sauce.
- 2 Tbs. Maple syrup.
- 1 Tbs. Sesame or olive oil.
- 1 Tsp. Red wine vinegar.
- 1 Tsp. Garlic, finely minced.
- 1/4 Tsp. Dried red pepper flakes.
PREPARATION
- Sprinkle the chicken breasts with salt and pepper to taste.
- Combine marinade ingredients in a bowl, large enough to dip the chicken breasts in, and blend well.
- Dip breasts in marinade and place, in one layer, on a plate or pan and cover with plastic wrap. Let stand for 15 minutes until ready to cook. Or, refrigerate until needed.
- When ready to cook, pre-heat grill or broiler.
- Grill or broil for about 2 to 5 minutes per side or until done. Please do not over-cook.
- If you choose to saute the breasts; click here. If you choose to bread and fry; click here.
- When breasts have cooked, permit them to cool to room temperature. When ready to serve slice the breasts, across the grain, into 1/2 to 3/4 inch thick slices and very neatly place on top of your salads.
You may, of course, also use a mixed green salad and dressing of your choice.
