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RECIPE
17 INGREDIENTS 8 STEPS 1hr 10min

The Ultimate Caesar Salad

4.5
2 Ratings
This dish goes so much further than just a bowl of greenery. Juicy roast chicken, crackling shards of bacon, crisp romaine lettuce, perhaps a few creamy slivers of ripe avocado and a sharp Parmesan cheese are all brought together with an addictively salty anchovy dressing is the stuff lovers of bistro-style fare dream of.
The Ultimate Caesar Salad Recipe | SideChef
This dish goes so much further than just a bowl of greenery. Juicy roast chicken, crackling shards of bacon, crisp romaine lettuce, perhaps a few creamy slivers of ripe avocado and a sharp Parmesan cheese are all brought together with an addictively salty anchovy dressing is the stuff lovers of bistro-style fare dream of.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
1hr 10min
Total Time
$25.54
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 handful
7 cloves
to taste
Extra-Virgin Olive Oil
to taste
to taste
Coarse Black Pepper
1/3 cup
2/3 cup
Dry White Wine
2 heads
or cos lettuce
1
Large Avocado , ripe
4
Anchovy Fillets
3/4 cup
Crème Fraîche
to taste
Freshly Ground Black Pepper
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
739
FAT
38.2 g
PROTEIN
70.1 g
CARBS
26.1 g

Cooking Instructions

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Step 1
Preheat the oven to 200 degrees C (400 degrees F).
Step 2
Using sharp kitchen scissors, snip through the Free Range Chicken (1) and push down to flatten.
Step 3
To make the marinade, chop the Fresh Rosemary (to taste) . Finely chop the Fresh Parsley (1 handful) , and add to a mixing bowl along with the rosemary, crushed Garlic (6 cloves) , and the juice and zest of the Lemon (1) . Season with Coarse Salt (to taste) and Coarse Black Pepper (to taste) and add a good amount of the Extra-Virgin Olive Oil (to taste) . Stir to combine.
Step 4
Rub the mixture into the chicken, making sure to get it under the skin of the breast and between the leg and wing joints. Place the chicken in a roasting dish and pour the Soy Sauce (1/3 cup) and Dry White Wine (2/3 cup) into the bottom.
Step 5
Roast at 200 degrees C (400 degrees F) for 30 minutes before turning down the heat to 180 degrees C for the final half hour. In the final 15 minutes, remove the chicken from the oven and the slices of bacon over the top of the roast. Pop the chicken back into the oven and continue cooking until the bacon is crisp.
Step 6
Remove the roast from the oven, and allow the chicken to cool slightly before dividing it up and shredding the breast meat.
Step 7
For the dressing, put the Anchovy Fillets (4) , Garlic (1 clove) , Crème Fraîche (3/4 cup) , and Freshly Ground Black Pepper (to taste) into a liquidizer and blitz until smooth. Chill until needed.
Step 8
To assemble the Caesar Salad, layer the Romaine Lettuce (2 heads) in a large, flattish dish. Top with some roughly shredded roast chicken and the Avocado (1) slices. Using your fingers, crumble the Wright® Brand Smoked Bacon (6 slices) over the salad and grate or shave some Parmesan Cheese (to taste) over the top. Drizzle over the anchovy dressing and serve.

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Nutrition Per Serving
Calories
739
% Daily Value*
Fat
38.2 g
49%
Saturated Fat
17.5 g
88%
Trans Fat
0.0 g
--
Cholesterol
214.1 mg
71%
Carbohydrates
26.1 g
9%
Fiber
8.9 g
32%
Sugars
6.3 g
--
Protein
70.1 g
140%
Sodium
5859.5 mg
255%
Vitamin D
0.1 µg
0%
Calcium
177.8 mg
14%
Iron
5.0 mg
28%
Potassium
1201.3 mg
26%
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