We’ve had a bumper crop of lettuce this year.
First we had the red and green curly heads that I planted from sets.
That was followed by the red and green ‘mesclun’ mix that I planted from seed.
We’re finishing with the red and green romaine that is slowest to grow and handles the warmer temperatures better than the other lettuces. However, another day like today with temps in the low 90’s F (low 30’s C) and the romaine will likely bolt ending salad season.
Until then we are enjoying a few Caesar Salads.
Grilled Chicken Caesar Salad
Total time: 30 minutes
- 2 chicken breasts
- 2 tbs Worcestershire sauce
- 2 tbs red wine vinegar
- 1/2 tsp paprika
- 1/4 tsp celery salt
- 2 tbs olive oil
- 2 cloves garlic
- 1/4 cup salad olive oil
- 3/4 cup bread cubes, preferably cut from a bakery loaf or ‘French’ bread
- 3/4 tsp salt
- 1/2 tsp dry mustard
- lots of black pepper
- 1 tsp Worcestershire sauce
- 1 1/2 tbs red wine vinegar
- juice from 1/2 lemon
- 2 tbs Parmesan, freshly grated
- enough Romaine lettuce for two large salads, prepared, torn into bite-size pieces
- Earlier in the day or the night before: Peel garlic, cut each clove in half and put it, along with 1/4 cup olive oil, into a small glass dish or glass measuring cup. Cover with cling film and set aside to steep.
- When ready to use, remove garlic and set aside.
- The chicken: Make marinade for chicken. Spoon over chicken and allow to marinate for 15 minutes.
- When ready cook chicken on barbecue grill until done, 10 – 15 minutes, turning once.
- Remove and let rest until needed.
- The croutons: Heat 2 tbs of the garlic oil in a nonstick skillet. Add the bread cubes and sauté until golden.
- Remove and drain on paper towels.
- The salad: Rub the reserved garlic on the bottom of a large salad bowl. Discard.
- Add the salt, pepper, mustard, Worcestershire, vinegar, remaining garlic oil and mix lightly with a fork.
- Squeeze the lemon half over, sprinkle with Parmesan and mix lightly again.
- Add the Romaine and toss well with tongs or salad forks.
- Add the croutons, toss a bit more.
- Slice the chicken, arrange on top and serve.
Because we were having the chicken in the salad we skipped the 3 anchovies that would normally be used.
Because we are only two we skipped the raw egg that would normally be used. In order to get the ratios right we would end up with a salad for four. We have decided that the salad is just as good without the egg.
Mon mari is in charge of Caesar Salad.
When I met him, back in the beginning of time, he was a single parent. In the interest of helping him expand his culinary repertoire I bought him ‘The Joy of Cooking’.
It was his first cook book.
The page with the Caesar Salad recipe is barely legible after years of oil and vinegar (and perhaps wine) being dripped and splattered on it. It’s still in a place of honor on the cook book shelves.
I have made a Faux Chicken Caesar Salad often in the past with a creamy Parmesan Yogurt Dressing.
For this ‘real’ Caesar Salad I am only allowed to fry the croutons.
Since it’s extremely tedious and time-consuming I also get to pick and wash the lettuce but that’s doesn’t count, or so I am told…..