Wednesday, August 18, 2010

Ultimate Chicken Caesar Salad

This is a recipe from Jamie Oliver (he's a genius!) that I made tonight and let me tell you - it was definitely the best I've ever even imagined a chicken caesar salad could be! This is filling enough for a dinner, but you should consider yourself a lucky person if someone makes you this for lunch. It's hard to tell in the first picture but this is a pan of chicken pieces with bacon and bread roasted with it. See that brown piece at the bottom right - that's a hunk of crunchy chicken fat basted bread. Now that's what I call a crouton!

Not your Ordinary Chicken Caesar Salad serves 2

1 small whole chicken cut into pieces (I saved the back for broth - as it was a Soul Food Chicken - you don't waste any of this!
1/2 loaf of ciabatta bread, torn into large pieces
sprig of fresh rosemary
couple tablespoons olive oil
3 slices bacon
small clove garlic
2 anchovy fillets
about 1/4 cup freshly grated parmesan
1 tablespoon creme fraiche
couple tablespoons fresh lemon juice
1/3 cup olive oil
1 small head of romaine lettuce
a few cherry tomatoes

In a small roasting pan place the chicken parts, bread, rosemary and toss with the olive oil. Place the chicken on top of the bread and s&p. Roast in a 375 degree oven for about 45 min, turning chicken over once. Place the bacon strips over the chicken and return to the oven for about 15 min, or until the bacon is crispy. In a small bowl mash the garlic with the anchovies and then add the parmesan, creme, lemon juice and oil and mix until creamy. S&P the dressing to taste. Remove the chicken from the bones (put them aside for broth) but leave the crispy skin and roughly chop along with the croutons and bacon. Toss the lettuce with the chicken, bread, bacon, tomatoes and start to add a little dressing, tossing until coated to your liking. Serve with a little more grated parmesan and freshly ground pepper. You will never taste a better crouton - I promise!

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