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Chicken Caesar Salad with Anchovy-Caesar Vinaigrette and Garlic-Parmesan Croutons

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Chicken Caesar Salad with Anchovy-Caesar Vinaigrette and Garlic-Parmesan Croutons

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by chilmarkgal

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by chilmarkgal

This recipe was entered in the contest for Your Best Caesar Salad
A&M's Testing Notes: A Caesar is defined by its dressing. This one is simultaneously light, rich and downright delicious. When I started mashing 6 anchovies, I was concerned it would be too much. The ratio of...
A Caesar is defined by its dressing. This one is simultaneously light, rich and downright delicious. When I started mashing 6 anchovies, I was concerned it would be too much. The ratio of the ingredients, however, is perfect. Worcestershire sauce and mustard – I used a grainy horseradish mustard – give the dressing a lovely complexity. A touch of sugar tames the sharp lemon, allowing all of the ingredients’ flavors to emerge. For two servings, we used less than 1/4 of the dressing, so take care to dress your lettuce sparingly. I’m thrilled to have leftovers, and a fabulous new go-to Caesar, which I strongly recommend for Editors’ Pick honors!! - AntoniaJames

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Chef
chilmarkgal's Notes: I am a self-professed Caesar addict. This recipe came about after rigorous testing, tinkering with a basic Caesar dressing recipe. This lighter Caesar is delicious, the perfect summer salad...
I am a self-professed Caesar addict. This recipe came about after rigorous testing, tinkering with a basic Caesar dressing recipe. This lighter Caesar is delicious, the perfect summer salad. Plus, since the dressing has no raw eggs in it, it is perfect for picnics where refrigeration isn't an option. The dressing recipe makes extra, and you'll be glad of that! - chilmarkgal

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Serves 4

6 oil-packed anchovy filets, rinsed Ask a question about this ingredient

1/2 cup olive oil plus 2 tablespoons, divided Ask a question about this ingredient

3 garlic cloves, minced and divided Ask a question about this ingredient

1/4 cup lemon juice Ask a question about this ingredient

1 tablespoon dijon mustard Ask a question about this ingredient

1 1/2 teaspoon worcestershire sauce Ask a question about this ingredient

1 1/4 teaspoon granulated sugar, or to taste Ask a question about this ingredient

1/2 cup finely grated parmesan, divided Ask a question about this ingredient

1/2 cup shaved parmesan Ask a question about this ingredient

2 chicken breasts Ask a question about this ingredient

3 heads romaine Ask a question about this ingredient

1/2 french baguette Ask a question about this ingredient

Blend anchovies, 2 cloves of the minced garlic, lemon juice, mustard, sugar, 6 tablespoons of the finely grated parmesan, and worcestershire sauce until smooth.
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Stream in olive oil with blender on until dressing is thick and fully emulsified.
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Season chicken with salt and pepper and grill or broil until cooked through. Cool and slice or chop.
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Wash and dry lettuce, then prepare lettuce however you like (I prefer chopping it into 1 inch pieces).
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Open baguette by cutting it in half, cut each half into 1 inch croutons, stir together 2 tablespoons olive oil and 1 clove minced garlic, bake in 425 F oven until crunchy- about 10 minutes (be careful to make sure garlic doesn't burn!). Sprinkle remaining 2 tablespoons finely grated parmesan on top, put back in oven until parmesan is melted.
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Assemble salad, dressing the romaine to taste, then mixing with croutons, grilled chicken, and shaved parmesan. Enjoy!
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