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.
Total Time
1hr 10min
4.5
2 Ratings
Author: East After Noon
Servings:
4
Ingredients
•
1
Free Range Chicken
•
1
handful
Fresh Parsley
•
to taste
Fresh Rosemary
•
7
cloves
Garlic
•
1
Lemon
•
to taste
Extra-Virgin Olive Oil
•
to taste
Coarse Salt
•
to taste
Coarse Black Pepper
•
1/3
cup
Soy Sauce
•
2/3
cup
Dry White Wine
•
6
slices
Bacon
•
2
heads
Romaine Lettuce
or cos lettuce
•
1
Large
Avocado
, ripe
•
to taste
Parmesan Cheese
•
4
Anchovy Fillets
•
3/4
cup
Crème Fraîche
•
to taste
Freshly Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 200 degrees C (400 degrees F).
2.
Using sharp kitchen scissors, snip through the Free Range Chicken (1) and push down to flatten.
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.
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.
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.
6.
Remove the roast from the oven, and allow the chicken to cool slightly before dividing it up and shredding the breast meat.
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.
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 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.
Nutrition Per Serving
CALORIES
1183
FAT
87.6 g
PROTEIN
75.9 g
CARBS
17.3 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
