Proper chicken caesar salad
Explore the delicious flavors of a classic Caesar salad with tender pieces of grilled chicken, crisp lettuce, savory Parmesan, and zesty dressing.
Ingredients:
- 4 whole free-range or organic chicken legs, skin on
- 1 loaf ciabatta bread (about 260g), torn into thumb-sized pieces
- 3 sprigs fresh rosemary, leaves picked and roughly chopped
- Olive oil
- Sea salt and freshly ground black pepper
- 12 thin slices pancetta or bacon
- 1/4 clove peeled garlic
- 4 anchovy fillets in olive oil, drained
- 90g freshly grated Parmesan, plus a few shavings to serve
- 1 heaped tablespoon creme fraiche
- 1 lemon, juiced
- Extra-virgin olive oil
- 2 or 3 heads romaine lettuce, outer leaves discarded
Instructions:
- When creating my own interpretations of traditional dishes such as Caesar salad, my goal is not to completely overhaul the recipe; rather, I aim to honor the original flavors while enhancing them where possible. To add my personal touch to this salad, I opt for chicken legs (instead of dry chicken breasts), smoky pancetta, and hearty rustic croutons to absorb all the delicious juices. This dish is a delightful salad with a touch of boldness - it's also versatile, allowing you to enjoy it hot or cold.
- Feel free to get creative - if you have any unique salad greens, edible flowers, or herb sprigs on hand, toss them in to add a touch of unconventional flair.
- Preheat your oven to 200 °C.
- Arrange the chicken legs in a snug roasting pan along with the torn bread pieces. Sprinkle over the chopped rosemary, drizzle with olive oil, and season with salt and pepper. Mix thoroughly to ensure everything is well coated. Position the chicken legs on top so that they sit above the bread, allowing the bread to absorb the flavorful juices from the chicken. Place the pan in the preheated oven.
- After approximately 45 minutes, the chicken should be cooked through. Remove the pan from the oven, lay the pancetta or bacon slices over the chicken and croutons, and return to the oven for an additional 15 to 20 minutes to crisp everything up. The chicken legs are done when the meat easily pulls away from the bone. Once cooked, take the pan out of the oven and let it cool slightly.
- Crush the garlic and anchovy fillets using a pestle and mortar or a Flavor Shaker until it forms a paste. Transfer to a bowl and whisk in the Parmesan, creme fraiche, lemon juice, and three times as much extra-virgin olive oil as lemon juice. Season the dressing with salt and pepper, to taste.
- Remove the chicken meat from the bones - you can use two forks or your hands for this task - and roughly shred it along with the croutons and bacon. Wash, dry, and tear the lettuce leaves into bite-sized pieces. Combine them with the chicken, croutons, bacon, and the creamy, cheesy dressing. Finish by garnishing with Parmesan shavings.
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Summary:
- Calories: 5884 kcal
- Fat: 421 g
- Protein: 331 g
- Carbs: 198 g
- Potassium: 7871 mg
- Magnesium: 658 mg