A well made chicken Caesar salad is one of the best salads to enjoy. Originally created by Italian Chef Caesar Cardini who debuted the salad in Tijuana, Mexico in 1924.
1 chicken breast
1 tsp. lemon pepper
2 Tbsp. Ginger Garlic Sauce (see recipe below)
2 Tbsp. garlic, finely chopped
1 Tbsp. butter
½ loaf French baguette
2 stalks Romaine lettuce
¼ cup Caesar Dressing (see recipe below)
¼ cup Parmesan Reggiano cheese, freshly grated or shaved
Marinate chicken in ginger garlic sauce for ½ hour. Preheat BBQ grill.
Melt butter and garlic in a ramekin dish (microwave). Cut bread into ¼" slices. Brush bread with butter garlic mixture and lightly broil.
Grill chicken 3-4 minutes per side. Let rest 2-3 minutes, slice into ¼" strips, place over romaine, drizzle with Caesar dressing, garnish with Parmesan and add garlic butter toast points.
Ginger Garlic Sauce:
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 Tbsp. low-sodium soy sauce
2 cloves garlic, chopped
2 Tbsp. honey or brown sugar
2 Tbsp. ginger, peeled and minced
1 tsp. toasted sesame oil
Combine all ingredients and shake in a small bottle to emulsify. Makes more than the required 2 Tbsp., reduce amounts or store leftover in the refrigerator and use within a couple of days.
2 cloves garlic
4 anchovy fillets
1 tsp. salt
1 tsp. black pepper, freshly ground
1 Tbsp. lemon juice, freshly squeezed
1 tsp. Worcestershire sauce
½ tsp. Dijon mustard
1 large egg yolk
¼ cup of olive oil
In a food processor or blender, purée all ingredients except the olive oil until smooth. Slowly add the olive oil through the feeder tube until creamy and emulsified. If you don't have a food processor, I have found this method does in fact work. combine all ingredients and shake in a small bottle to until blended.