Ceasar salad is one of my favorite BBQ quick meals to quickly make in the middle of summer. But even without a BBQ grill you can make this amazing salad in 15 minutes or less on any BBQ grill or oven stove and a frying pan.
INGREDIENTS/
- 3 garlic cloves
- 3 shallots
- 1 tbs mustard (english or french)
- mixed greens or 2 romaine lettuce hearts, washed, sliced or ripped apart into bite sizes
- chicken breast for two (with or without bones/skin/fat
- 1/2 cup Olive oil
- 3 tbs capers
- 1tbs vinegar
- Juice from 1 lemon
- 1/4 cup fresh grated parmessian cheese
- salt and pepper
- 2 egg yolks
- 6 anchovy fillets in oil
BAKE THE CROUTONS/
Take a baguette, slice it into slices, put them on a baking tray drizzled with olive oil, salt, pepper and thyme. Bake for 10 minutes until brown and crispy at 130’c.
Take them out of the oven, let them cool and slice them into bite size pieces. Put them on the side and save for the salad.
COOK THE CHICKEN/
If you’ve got a BBQ grill I highly suggest cooking the chicken breast with bones and skins together. The meat will be softer and more juicy when kept together as the animal. Season it with some salt, pepper and lemon juice for the marinade.
CEASAR SALAD DRESSING/
Dice the garlic really small, whisk together olive oil, lemon juice , vinegar, anchovies, egg yolks, mustard, salt and pepper, mustard together to make your sauce. Remember you want a 1 to 3 ratio or acidic to olive oil. For the acidic part you can use simple lemon juice, wine vinegar, regular vinegar, or anything else to substitute this 1/3 part.
Clean and hand tear the salad into bite size pieces again. Slice the shallots into thin rings, and mx together with capers and dressing. Toss in the croutons and the sliced chicken ontop.
