PERSPECTIVES/ THE CONSULTING GROUP, LLC
  • Home
    • Who We Serve
    • How We Work
    • Services >
      • Concept Development
      • Strategic Planning
      • Brand Development
      • Operations
      • HACCP / Food Safety
      • Menu / Product Development
      • Marketing / Research
      • Design
      • Market Planning / Site Analysis
  • Why Perspectives?
    • About Us
    • Principals
    • Mission Statement
    • Code of Ethics
  • Clients
    • Testimonials
    • Client List
  • Contact Us
    • Phone, Address & Contact
  • Covid-19 Survival Guide
  • Perspectives On Food

Cooking Lesson #499 Grilled Chicken Caesar Salad With Grilled Romaine Salad Greens

8/31/2022

0 Comments

 

…from the Perspectives’ Kitchen

Grilled Caesar Salad with Parmesan and Croutons
How you doin’? For some parts of the country, grilling season will be winding down soon so I wanted to include this recipe in before the grill is covered and tucked away.
 
This salad was on the opening menu I created for Jimmy Buffett’s Margaritaville in Las Vegas. I thought it was a simple enough entrée salad but as it turned out so many people ordered it that it turned out to be a real bottleneck in the kitchen. Last week I found it on a menu in Green Valley… and it still is one delicious salad.
 
It's easy enough to make at home. You can use leftover rotisserie chicken and store-bought bottled Caesar dressing like Paul Newman’s or Cardini’s brand, or you can you make my simple dressing recipe below.
 
Prep time:  15 minutes
Grill time:  1 minute
Yield:  2 servings
 
Ingredients 
1/2 head split romaine head
1/2 ounce olive oil
3-1/2 ounces grilled, chilled and chopped chicken breast
2 ounces Caesar dressing (see recipe)
1/2 coarsely chopped hard-cooked egg
3 each split mini tomatoes
1/4 cup thinly shredded carrots
2 tablespoons shaved Parmesan cheese
7 to 8 toasted croutons
 
Directions
  1. Remove any wilted or damaged leaves from a head of romaine lettuce.
  2. Split the head in half lengthwise.
  3. Lightly brush the cut side of the romaine with olive oil.
  4. Place the cut side down on a hot grill for 1 minute or until grill marks appear.
  5. Place the grilled romaine on a large plate, grilled side up.
  6. Top the romaine with grilled chicken.
  7. Drizzle with Caesar dressing.
  8. Artistically scatter the egg, tomato and carrot shreds on top.
  9. Top with shaved Parmesan cheese and croutons.

                                              My Best Caesar Salad Dressing
I have been serving Caesar Salads in my restaurants for years using this made-on-premises dressing. It’s really quite easy and I think it’s the best Caesar Dressing ever. Of course, you don’t have to limit the use of this dressing to just a traditional Caesar Salad—it’s great on any green salad and even makes a nifty chicken marinade as well. Due to food safety concerns, I always suggest using pasteurized egg yolks which can be purchased in your local supermarket. However, it is easy to pasteurize eggs in your own kitchen—check out the ChefSecret at the end of this recipe.
Some people are a bit squeamish about using anchovies. They don’t like to open the tin and touch those slimy little things. Anchovies add that earthy, sweet, salty and umami flavor that cannot be found anywhere else. I keep of tube of anchovy paste in the refrigerator so I always have it on hand. I also add a couple of anchovy filets on top of the Caesar Salad, but that’s a personal option. If you are serving a Chicken Caesar Salad leave off the anchovies.
 
Prep time:  10 minutes
Chill time:  4 to 8 hours
Yield:  10 servings
 
Ingredients
1 cup mayonnaise
1/4 cup pasteurized egg yolks (see procedure for pasteurized eggs or egg substitute)
1/4 cup freshly grated Parmesan cheese
2 tablespoons cold water
3 tablespoons minced garlic
1-1/2 tablespoons fresh lemon juice
1 tablespoon anchovy paste (from a tube)
2 teaspoons granulated sugar
1/2 teaspoon dried parsley
salt and ground black pepper to taste

Directions
  1. Blend mayonnaise, pasteurized egg, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt and pepper in a blender jar until smooth, about 1 minute.
  2. Transfer the dressing to an airtight container and refrigerate 8 hours or overnight.

ChefSecret:  Avoid using raw or uncooked eggs in any of your recipes. It’s really easy and very important to pasteurize eggs correctly. Here’s how:
  1. Bring the eggs to room temperature (20 to 30 minutes before pasteurizing).
  2. Place the eggs in a saucepan filled with cold water, fitted with a digital thermometer. 
  3. Turn on the heat and bring the water up to 140°F.
  4. Keep the water temperature at 140°F for 3 minutes (and no more than 142°F), reducing the heat on the burner if necessary. Set a timer.
  5. Remove the eggs from hot water and rinse thoroughly with cold ice water.
  6. Use right away or store in the refrigerator until needed.

​Special Note:  Jumbo sized eggs require 5 minutes in 140°F water. 

Quip of the Day:  “How do you make any salad into a Caesar salad?  Stab it twenty-three times.
(Julius Caesar -- et tu Brutus?) Got it now?

-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#Entree #Lunch #Dinner #GrilledRomaine #GrilledCaesarSalad #PaulNewman #Cardinis #Chicken #PasteurizedEgg #Anchovy #Covid19SurvivalBlog #FeedingAmerica #PerspectivesTheConsultingGroup 

                                              ©Perspectives/The Consulting Group, LLC, 2022

0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Picture

    For over 4 decades collaboration and vision have been the cornerstones of our approach to developing innovative solutions. We fuel innovation, uncover opportunities, discover trends and embrace sustainability, turning imaginative ideas into profitable realities.

    We are expert in the following areas: Strategic Planning, Concept and Brand Development, Market Research, Operations Systems Planning, Operations Programming, Menu Planning & Inventory Optimization, Product Development, Training Programs, HACCP / Sanitation / Food Safety, Co-Packer Evaluation & Coordination, Food Processing & Facility Plant Design.

    Categories

    All
    Air Fryer
    Appetizers
    Baking
    Beef
    B'Fast/Brunch
    Chicken
    Cocktails
    Condiments
    Confections
    Dessert
    Dinner
    Entrees
    Gluten Free
    Gluten-Free
    Happy Hour
    Health & Beauty
    Healthy Recipes
    Holiday Recipes
    Instant Pot
    Instant-pot
    Keto
    Kids
    Lunch
    Lunch/Brunch
    Pets
    Pork
    Poultry
    Poulty
    Salads
    Sauces
    Seafood
    Sides
    Snacks
    Soups
    Sous Vide
    Special Edition
    Turkey
    Veal
    Vegetarian

    RSS Feed

    Archives

    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    December 2023
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020

www.perspectives-la.com
Copyright © 2021 Perspectives/The Consulting Group, LLC  | Henderson, NV 89052 |   310-477-8877
  • Home
    • Who We Serve
    • How We Work
    • Services >
      • Concept Development
      • Strategic Planning
      • Brand Development
      • Operations
      • HACCP / Food Safety
      • Menu / Product Development
      • Marketing / Research
      • Design
      • Market Planning / Site Analysis
  • Why Perspectives?
    • About Us
    • Principals
    • Mission Statement
    • Code of Ethics
  • Clients
    • Testimonials
    • Client List
  • Contact Us
    • Phone, Address & Contact
  • Covid-19 Survival Guide
  • Perspectives On Food