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

…from the Perspectives’ Kitchen

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?
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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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. 

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                                              ©Perspectives/The Consulting Group, LLC, 2022

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