CAESAR SALAD
It’s been over a decade since I’ve had a proper Caesar salad. As a kid, I loved when my parents would order a Caesar salad at swank old school restaurants, and they would make the Caesar salad tableside. It used to be a “thing” similar to having guac prepared tableside.
Last night an Ina Garten video popped up on my YT, she was making a Chicken Caesar Club sandwich, and I had to make it. I planned to pick up a gluten-free baguette, but I didn’t have the time. Pretty sure I’ll be eating this dressing on EVERYTHING for the next few days.
DRESSING INGREDIENTS:
1 Whole Freshly Squeezed Lemon
1 Tablespoon Whole Ground Dijon Mustard
5-6 Anchovy Filets (get anchovies in olive oil)
1/2 Cup Primal Kitchen Avocado Mayonnaise
Kosher Salt
Freshly Ground Black Pepper
*optional I recommend adding this to your salad not in the dressing - 2 Tablespoons Chopped Fresh Flat-leaf Parsley
HOW TO MAKE THE DRESSING:
Add all of the ingredients to a Cuisinart and pulse until combined. Pour into an air-tight container. Store in the fridge and use for 3 days.
HOW TO MAKE THE CHICKEN:
Pre=Heat your oven to 425 Degrees
Liberally salt and pepper the chicken breasts
Drizzle Extra Virgin Olive Oil on each chicken breast
Roast at 425 for 25mins then drop the temperature to 375 Degrees for another 20mins, remove the chicken and let rest once it’s reached an internal temperature of 165.
SALAD INGREDIENTS:
2 Split (1 Whole) Chicken Breasts, Bone In, Skin On
Good Olive Oil
Romain or Green Leaf Lettuce
Sun-dried Tomatoes, In Oil
2 To 3 Ounces Parmesan, Shaved
*optional - 4 Ounces Thinly Sliced Pancetta
Slice the chicken and add all of the ingredients to a bowl, drizzle the dressing on top and enjoy!
