Description
We’ll elevate the Caesar Salad from its humble beginnings in Tijuana, Mexico to a full meal bursting with flavor. The trick to this one is in the dressing and the cook on the chicken.
Ingredients
Units
Scale
For the Dressing:
- 6 garlic cloves (more or less to taste)
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dry mustard
- 3 or 4 shakes Worcestershire Sauce
- 2 TBL lemon juice or juice of a lemon
- 1 egg (you can substitute with yogurt)
For the Chicken:
- 1 Chicken Breast
- Salt
- Garlic and Herb Seasoning
- 1 Tbls Oil
For the Salad:
- 1 Head Romaine Lettuce
- 1 Tomato
- Gluten Free Croutons
- Shredded Parmesan
- 6 Anchovies
Instructions
- Put the oil and garlic in a small blender or food processor. Blend until the garlic is well chopped.
- Add the Parmesan cheese, salt, pepper, dry mustard, Worcestershire sauce, lemon juice and egg. Blend until creamy.
- Sprinkle both sides of the chicken with salt and seasoning.
- Heat the oil in a frying pan over medium-high heat. When the oil is hot add the chicken to the pan and cook for 1 minute.
- Turn the chicken over, reduce heat to low, cover the pan and cook for 10 minutes without opening the cover. After 10 minutes turn the heat off and let the chicken rest for at least 10 minutes. Don’t open the cover during this whole time.
- Cut the lettuce and tomatoes and put them into two large bowls.
- Cut the chicken into bite size pieces and put on top of the lettuce.
- Scatter gluten free croutons over the salad.
- Pour the salad dressing on and then scatter some shredded Parmesan over everything.
- (Optional) Put three anchovies on top of each salad.
- Garnish with edible flowers.
Notes
This recipe also works great with salmon as the protein.
Our favorite edible flowers from the garden are chive flowers, borage, violas and calendula.
