Tangy, savory, and creamy. Without its distinctive dressing, Caesar salad would be a pile of romaine with parmesan. The dressing – essentially a flavorful homemade mayo – makes the dish.
If you’re feeling slightly skeptical about tiny fish in your salad, not to worry. They’re blended into your dressing without any visible hint of their presence. And there’s a reason Caesar salad is a classic; anchovies give it that salty, meaty taste that we all know and love.
Along with shavings of parmesan cheese and black pepper, we’ve added shredded chicken – making it the perfect way to use up leftover Slow Cooker Roast Chicken With Lemon And Garlic .
Chicken Caesar Salad
For the dressing:
- 2 eggs
- 4 cloves garlic
- 1 lemon
- 1 c avocado oil
- 1 tsp. whole grain mustard
- 1/4 tsp. coarse sea salt
- 16 anchovy fillets
For the salad:
- 1 head romaine lettuce
- 3 c cooked chicken
- 3 oz parmesan cheese
- 1 tsp. ground black pepper, to taste
- For the dressing: Allow eggs to come to room temperature. You can speed up the process by placing them in a small bowl of tepid water.
- Crush the garlic. Juice the lemon. Separate 1/2 of the eggs, setting the white aside for another use.
- In your food processor with s-blade attached, blend the egg and egg yolk, mustard, salt, garlic, and lemon juice until well combined.
- Using the drizzle feature or pouring very slowing, add the avocado oil drop by drop. You are making mayonnaise, and it will begin to emulsify into a thick sauce. If it doesn’t, don’t worry. It will still taste great.
- When desired consistency is reached, add anchovy fillets and blend until smooth.
- For the salad: Rinse lettuce well, and tear into bite-sized pieces. Shred the chicken. Grate parmesan into shavings.
- Toss lettuce and chicken with dressing, to taste. Refrigerate any extra dressing for another use.
- Top with copious thin shavings of parmesan cheese and pepper. to taste.