The Palm Restaurant Grilled Chicken Caesar Salad
GRILLED CHICKEN CAESAR SALAD
The Palm Restaurant Recipe
2 cups cubed French bread, cut into 1/2 inch cubes
1/2 teaspoon dried oregano
1/2 teaspoon finely chopped flat leaf parsley
4 small cloves garlic, finely chopped
4 tablespoons olive oil
4 (5 oz.) boneless, skinless chicken breast halves, patted dry with paper towels
fine sea salt and freshly ground black pepper
2 hearts romaine lettuce (use only the inner leaves), torn into large pieces
1/4 cup Caesar Dressing
To make the Caesar Crouton: Preheat the oven to 350 degrees. In a bowl, combine the bread cubes with the oregano, parsley, garlic and olive oil. Toss thoroughly to be sure each cube is evenly coated. Spread the cubes on a baking sheet, and bake for 10 to 15 minutes, until slightly golden and very crisp. Set aside at room temperature, or if desired store in an airtight container. Reheat in a low oven to crisp, if necessary.
Preheat and indoor or outdoor grill to medium heat. Season both sides of the chicken breasts generously with salt and pepper. Grill for 4 minutes, turn, and cook for 5 to 7 minutes on the other side, until quite firm to the touch with no trace of pink remaining in the center. Transfer the breasts to a platter, tent loosely with foil, and set aside for 5 minutes, to allow the juices to settle.
In a large bowl, combine the romaine lettuce with the croutons and just enough of the dressing to coat all the ingredients lightly. Toss with tongs and transfer to plates or bowls. Cut each chicken breast into about 3/8 inch slices, and place the slices around the edges of each salad. Serve immediately. Serves 2 to 4.
1 large egg yolk
3 large garlic cloves, presses
5 fillet of anchovy, well washed, drained and minced to a paste
2 teaspoons dry mustard
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
1/4 teaspoon Tabasco sauce
1 1/2 cups olive oil
In a large bowl,combine the egg yolk, garlic, anchovies, mustards, Worcestershire sauce, lemon juice, vinegar and Tabasco sauce. Whisk until smooth. Place the bowl on a folded kitchen towel to keep if from sliding across the counter as you whisk. Whisking with one hand, use the other hand to slowly drizzle in the olive oil, in a thin stream. continue whisking until the dressing is completely emulsified. Let stand at room temperature for at least 1 hour, to allow the flavors to mix. Taste for seasoning and, if necessary, add a little more lemon juice and or vinegar to achieve the perfect balance of acidity. Makes 1 pint.
Labels: The Palm Restaurant