Chicken Caesar salad

Matériel

• Ridged grill pan or barbecue
• Instant-read thermometer
• Baking tray
• Mixing bowl and balloon whisk
• Large salad bowl
• Salad spinner
• Vegetable peeler for shaving the cheese

Avant de commencer

1. Wash the romaine, separate the leaves and dry them completely in a salad spinner. Chill until needed.
2. Tear the bread into 2 cm pieces.
3. Squeeze the lemon.
4. Grate two thirds of the Parmigiano; keep the rest in a piece for shaving.
5. Take the chicken out of the fridge 15 minutes before grilling.

Préparation

1. 1

   Bake the croutons

   150 g day-old ciabatta or sourdough2 c. à soupe olive oil1 gousse garlic

   Heat the oven to 190 °C. Rub the inside of a bowl with the cut garlic, toss the bread in it with the oil, spread on a tray and bake for 10–12 minutes, shaking the tray halfway.

   C'est prêt quand The croutons are golden all over, crisp on the outside with a little give in the centre, and sound hollow when you tap one.

   190 °C · 374 °F Lancer le minuteur de 11 min
2. 2

   Even out the chicken

   600 g skinless chicken breasts1 c. à soupe olive oil3 g fine saltselon votre goût black pepper

   Place the breasts between two sheets of baking paper and pound the thick end with a pan until the whole breast is an even 2 cm thick. Rub with the oil, salt and pepper.

   C'est prêt quand Each breast is flat and the same thickness from end to end.

   Astuce Even thickness is what lets the thin end stay juicy while the thick end reaches a safe temperature.
3. 3

   Make the anchovy paste

   1 gousse garlic4 anchovy fillets in oil

   Chop the garlic and anchovies together, then mash them with the side of the knife into a smooth paste. Scrape it into a mixing bowl.

   C'est prêt quand A uniform, grey-brown paste with no visible pieces of garlic.
4. 4

   Whisk the base

   2 pasteurised egg yolks30 ml lemon juice1 c. à café Dijon mustard1 c. à café Worcestershire sauce

   Add the yolks, lemon juice, mustard and Worcestershire sauce to the paste and whisk for 30 seconds.

   C'est prêt quand The mixture is smooth, slightly frothy and pale.

   Astuce For coddled yolks, lower whole eggs into boiling water for 1 minute, cool in cold water, then separate. This lowers the raw-egg risk but does not remove it; use pasteurised yolks for pregnant women, young children, older people and anyone with weakened immunity.
5. 5

   Emulsify the oil

   50 ml extra-virgin olive oil50 ml sunflower oil

   Whisking constantly, add the oils a few drops at a time at first, then in a thin, steady stream once the dressing starts to thicken.

   C'est prêt quand The dressing is thick, glossy and opaque, like a loose mayonnaise, and holds a trail from the whisk.

   Astuce If it splits, whisk 1 teaspoon of water in a clean bowl and slowly whisk the split dressing into it.
6. 6

   Finish the dressing

   60 g Parmigiano Reggiano

   Stir in two thirds of the Parmigiano. Taste and add more lemon or pepper if needed; it should be sharp and savoury.

   C'est prêt quand The dressing is thicker and slightly grainy from the cheese and falls from a spoon in ribbons.
7. 7

   Heat the grill pan

   Heat a ridged grill pan or barbecue over high heat for 5 minutes.

   C'est prêt quand A drop of water flicked onto the pan evaporates instantly with a sharp hiss.

   Lancer le minuteur de 5 min
8. 8

   Grill the first side

   600 g skinless chicken breasts

   Lay the chicken on the pan and cook over medium-high heat for 5–6 minutes without moving it.

   C'est prêt quand The edges have turned white a third of the way up and the breast releases from the ridges without sticking.

   Astuce If it sticks, give it another minute. It lets go by itself once the crust has formed.

   Lancer le minuteur de 5 min
9. 9

   Grill the second side

   600 g skinless chicken breasts

   Turn the chicken and cook for 4–6 minutes more over medium heat until a thermometer in the thickest part reads 74 °C.

   C'est prêt quand Dark grill marks on both sides, the juices run clear when pierced, and the thermometer shows 74 °C.

   Lancer le minuteur de 5 min
10. 10

    Rest the chicken

    Move the chicken to a board and rest it for 5 minutes, loosely covered with foil.

    C'est prêt quand Only a small pool of juice has formed on the board and the meat feels firm but springy.

    Lancer le minuteur de 5 min
11. 11

    Dress the leaves

    500 g romaine lettuce

    Put the dry romaine in a large bowl, add about three quarters of the dressing and toss with your hands until every leaf is coated.

    C'est prêt quand Each leaf is evenly coated with a thin creamy film; no dressing pools at the bottom of the bowl.

    Astuce Dry the leaves completely: water on the lettuce thins the dressing and makes it slide off.
12. 12

    Slice and serve

    600 g skinless chicken breasts150 g day-old ciabatta or sourdough60 g Parmigiano Reggiano

    Slice the chicken 1 cm thick against the grain. Arrange the leaves on plates, top with the chicken and croutons, spoon over the rest of the dressing and shave over the remaining Parmigiano.

    C'est prêt quand The slices are juicy and white throughout, and the croutons are still crunchy.

Erreurs courantes

Variantes