Gordon's Big Caesar Salad.

You can cook Gordon's Big Caesar Salad using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Gordon's Big Caesar Salad

  1. It’s 200 grams of day-old white rustic-style bread or sourdough.
  2. It’s of Olive oil.
  3. You need 50 grams of Parmesan cheese.
  4. It’s 2 of romaine lettuce or 4 baby gem lettuce, washed, dried, halved and sliced.
  5. Prepare 2 of skinless, boneless chicken breasts, butterflied.
  6. Prepare of Sea salt and freshly ground black pepper.
  7. Prepare of For the dressing:.
  8. You need 2 of free-range egg yolks.
  9. Prepare 1 teaspoon of Dijon mustard.
  10. You need 1 tablespoon of red wine or sherry vinegar.
  11. It’s of Olive oil.
  12. You need 50 grams of tin best-quality anchovies in olive oil.
  13. Prepare 75 grams of Parmesan cheese, grated.
  14. You need of Juice of 1 lemon, or to taste.

Gordon's Big Caesar Salad step by step

  1. 1. Chop the bread into 2cm chunks. Lightly drizzle with olive oil and season with a pinch of salt and pepper, then toss to combine. — 2. Place a large frying pan over a medium heat, add a dash of oil and fry the bread until golden and crisp. Grate three-quarters of the Parmesan over the croutons, toss together over the heat, then transfer to a plate..
  2. 3. To make the dressing, put the egg yolks, mustard and vinegar into a bowl and whisk together. Slowly pour in the olive oil, whisking as you do so, until the mixture emulsifies. Finely chop the anchovies and mix with the garlic to form a rough paste. Add to the dressing and mix well. Stir in the Parmesan, lemon juice to taste, and a little splash of water..
  3. 4. Put the lettuce into a serving bowl, add a squeeze of lemon juice and half the dressing. Sprinkle over half the croutons and mix. Top with the rest of the croutons and finish with the remaining Parmesan..
  4. 5. Place a griddle pan over a medium-high heat. Season the chicken breasts on both sides, drizzle with a little oil and cook on the hot griddle for 3–4 minutes on either side, until nicely striped and cooked through. Transfer to a plate, sprinkle over some of the remaining dressing and leave to rest for 5 minutes..
  5. 6. Slice the chicken into diagonal strips and serve warm, either mixed through or alongside the salad with a little extra dressing spooned over..

By Debra McCollins

This is my way of life. Cooking Forever!!!

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