Grilled Romaine Wedges Chicken Caesar Salad
Serves 2
INGREDIENTS:
2½ tablespoons olive oil
1 large chicken breast, skinless and boneless
1 large head romaine lettuce, sliced into 4 wedges
125g sourdough bread, torn into bitesize chunks
1 teaspoon rosemary, finely chopped
40g parmesan, shaved into shards using a vegetable peeler
Sea salt and freshly ground black pepper
For the Caesar Dressing:
1 small garlic clove, crushed
3 tinned anchovies, finely chopped
½ teaspoon Dijon mustard
2 teaspoons lemon juice
60g mayonnaise
30ml extra-virgin olive oil
3 tablespoon parmesan, finely grated
METHOD:
Preheat the oven to 180°C/350°F/Gas Mark 4
Heat a griddle pan over a medium heat until hot. Brush the chicken breast with ½ a tablespoon of olive oil, season and place on the griddle. Cook for 8-10 minutes, flipping it halfway through. Check that the chicken is cooked through before removing to a plate and loosely covering with foil.
While the chicken is cooking, make the croutons. Place the torn sourdough into a bowl, scatter over the rosemary and a sprinkling of sea salt and drizzle over 1 tablespoon of olive oil. Toss well so all the bread is coated in the oil. Transfer to a tray and bake for 8-10 minutes, turning the croutons a few times, until golden and crispy.
Once the chicken is cooked brush the lettuce wedges with 1 tablespoon of olive oil, season and place on the same hot griddle pan. Grill the lettuce on each of the cut sides for 1-2 minutes until nicely marked.
Place all the dressing ingredients in a bowl and whisk well to combine. Season to taste.
To serve, arrange the lettuce wedges on a serving plate. Slice the chicken and arrange around the lettuce. Sprinkle over the croutons and parmesan and drizzle over the dressing.
SUBSTITUTES FOR CHICKEN
Crispy bacon lardons would work well, or for a vegetarian version substitute hard boiled eggs or vegetarian chicken-style fillets and leave the anchovies out of the sauce.
