Summer time = Salad time for me. We have salad as a main meal at least once a week in Summer. I absolutely adore salad in summer. And I’m loving all the new combo’s I’ve been trying lately. Now, I’m not a person who like fruit with meat. Especially NOT when it’s warm! But I am just infatuated with fresh mango, strawberries and nectarines in salads.
This, however, I didn’t change much. Caesar salad is a classic that I believe shouldn’t be tampered with too much. The dressing is zingy, fresh and flavourful and the salad itself is kept simple with just some lettuce, croutons and parmesan. I added some grilled chicken because if I didn’t, the men in my family would complain non-stop. It just adds a bit more substance to the meal.
I served this beautiful salad with a bottle of crisp Chenin Blanc from Arniston Bay wines. I won a case of their fabulous wines when my Chilli Risotto recipe won me the blogger of the month title. Thanx guys! The wine is FABULOUS!
Serves 4 (the salad ingredients aren’t specific)
4 large free-range chicken breasts, skin and bones removed
1/2 cup olive oil
1/2 cup lemon juice
1 garlic clove crushed
1 tsp paprika
salt & pepper
For the salad:
croutons (you can make delicious croutons with day-old bread cut into cubes, drizzled with olive oil, a sprinkling of salt then baked in the oven until golden and crisp)
For the dressing:
1 free-range egg
2tsp Dijon mustard
1/2 tbsn red wine vinegar
3 tbsn lemon juice
6 anchovy fillets
1/2 cup olive oil
handful of finely grated parmesan/pecorino
salt & black pepper to taste
- For the chicken, combine all the ingredients and allow to marinade for 5-10 minutes before grilling. Cook for +- 5 minutes a side or until it’s cooked all the way through.
- For the dressing, whisk together the egg yolk, mustard, vinegar, lemon juice and anchovy fillets. Slowly pour in the olive oil whilst continuously whisking. Add the Parmesan and season to taste.
- Place the lettuce on a serving plate/platter, scatter over the croutons and the Parmesan and place the sliced chicken breasts on top. Drizzle with the dressing and serve.