Chicken Caesar Salad
You can get the dressing from any supermarket, if you want to entirely miss the point.
Per portion
Calories from protein 26%, carbs 5%, fat 69%. Estimated from the ingredients.
Roughly £2.90 a portion, counting only what it uses from each jar. Buying the spices from scratch costs a fair bit more the first time.
Method
- 1
Rub the chicken with the olive oil and a pinch of salt and pepper, then griddle or grill it for 6–8 minutes each side until cooked through with no pink inside (75°C in the thickest part). Rest it for a few minutes, then slice.
- 2
Meanwhile, grate the parmesan. Use the little holes, it's parmesan. Put the egg yolk, anchovy, lemon juice and mustard into a small food processor or blender, and crush the garlic straight in. Don't be lazy.
- 3
With the motor running, drizzle in the vegetable oil slowly, as if you're making mayonnaise. Once that's done, add the parmesan and give it a quick whizz. Taste and adjust the seasoning. Try not to eat it all.
- 4
Separate the baby gem leaves, toss them with the dressing and serve with the sliced chicken. Garlic butter focaccia croutons go really well, if you have some.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chicken-caesar-salad/
