Chicken Caesar Salad

Oh, how we love a delicious homemade Caesar Salad.  We like to add chicken, shrimp or salmon to it and make it our main course.  Especially in the summer months!  But, truly – any time is the right the time for this scrumptious salad. 

Serve this delectable salad with the protein of your choice, along with some warm, crusty garlic bread, and you’ve got a meal that will tickle your taste buds.  Your tummy will say Thank You!

Salad Ingredients:

Romaine Lettuce: washed, dried and chopped
Protein of your choice: steak, chicken, salmon, shrimp.  Whatever your heart’s desire.
Croutons
Parmesan Cheese: grated, shaved or powdered.  Again, your choice
Homemade Caesar Salad Dressing (recipe below)

Salad Directions:

Place the lettuce in a large bowl. Add the protein of your choice.

Pour the appropriate amount of dressing over the lettuce.  The dressing recipe comfortably dresses between 4 and 5 Romaine Hearts.  So, if making a smaller salad – just use the amount needed. Toss the lettuce, protein and dressing until well combined.  (Sometimes I don’t toss the protein with the lettuce.  Rather, I place it on the individual salads after I’ve plated the lettuce.)

Serve the salads on individual plates.  Garnish with croutons and parmesan cheese.

 

Dressing Ingredients:

2 medium garlic cloves
3 to 5 anchovies packed in oil, depending on taste
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
⅓ cup (80ml) oil, like fruity olive oil, avocado oil, or safflower oil, plus more as needed
¼ cup (15g) grated parmesan cheese
Salt and fresh ground black pepper
1 ½ teaspoons of Worcestershire Sauce
Several drops of Original Tabasco Sauce (I usually do five shakes from the bottle)

 

Dressing Directions:

I use my Bullet blender to make the dressing. Place the egg yolk, lemon juice, garlic and anchovies into the blender.  Blend for several seconds, until well combined.  The lemon juice effectively “cooks” the egg yolk. 

Add the mustard, oil, salt and pepper, Worcestershire and Tabasco.  Blend again until well combined.  Add the parmesan and blend again.  The dressing can be used immediately, or placed into the fridge for later use. Can be stored for up to 3 days in the fridge.

Click HERE for Printable Recipe