Caesar Chicken Salad on Baby Lettuce
Category: Appetizers
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby lettuce leaves | 50g |
| Smoked bacon | 80g |
| Chicken breast | 200g |
| Stale bread (cubed) | 80g |
| Oregano | 1 pinch |
| Extra virgin olive oil | 10g |
| Egg yolks | 2 |
| Apple cider vinegar | 10g |
| Anchovies (in oil) | 2 |
| Mustard | 1 tsp |
| Seed oil | 70g |
| Parmigiano Reggiano DOP | 40g |
| Freshly ground black pepper | To taste |
Instructions
1. Prepare the Caesar Dressing:
Begin by making the creamy dressing for the salad. In a blender or food processor, add the egg yolks, apple cider vinegar, mustard, a pinch of salt, and freshly ground black pepper. Start blending while slowly drizzling in the seed oil (or vegetable oil) until the mixture thickens into a creamy consistency. Once thickened, add the freshly grated Parmigiano Reggiano and continue blending until smooth and well-combined. Set the dressing aside in a bowl.
2. Cook the Bacon:
Heat a small amount of olive oil in a frying pan over medium heat. Add the smoked bacon and cook it until it turns golden and crispy. Once done, set the bacon aside, leaving the rendered fat in the pan.
3. Prepare the Chicken:
Cut the chicken breast into thin strips. In the same pan where you cooked the bacon, add the chicken strips (without adding any extra oil) and sauté them for a few minutes until they are golden brown and cooked through. Once cooked, remove the chicken from the pan and set it aside in a small dish.
4. Prepare the Croutons:
Cut the stale bread into small cubes. Season the bread cubes with salt, pepper, and a pinch of dried oregano. Add these bread cubes to the same pan where the chicken was cooked (using the leftover bacon fat for extra flavor) and toast them until golden and crispy. This will only take a few minutes, so keep an eye on them!
5. Assemble the Salad:
Now, it’s time to put everything together! Start by washing and separating the baby lettuce leaves. Select the 16 largest and most intact leaves to use as little “boats” for your salad. Arrange the lettuce leaves on a platter or serving tray.
Generously spoon the Caesar dressing into each lettuce leaf, ensuring each one is coated with the rich, creamy sauce. Add a few pieces of the sautéed chicken on top of the dressing, followed by a few cubes of crispy, toasted bread. Finally, sprinkle some crispy bacon over the top of each lettuce boat.
6. Serve and Enjoy:
Once you’ve filled all the lettuce boats, your Caesar Chicken Salad on Baby Lettuce is ready to be enjoyed! This delightful appetizer is perfect for a light yet satisfying bite, bursting with flavors of smoky bacon, savory chicken, and creamy dressing, all nestled within the crisp baby lettuce. Perfect for gatherings or as a simple, elegant starter.
Tips:
- Make it Gluten-Free: If you’re looking to make this recipe gluten-free, simply swap the stale bread with gluten-free croutons or toasted gluten-free bread.
- Extra Flavor: Add a squeeze of lemon juice or a dash of hot sauce to the dressing for an added layer of flavor.
- Chill the Dressing: For an extra creamy texture, chill the dressing in the fridge for 10-15 minutes before assembling the salad.
This Caesar Chicken Salad on Baby Lettuce makes for a light, yet indulgent appetizer with all the classic Caesar salad flavors but served in a fun and fresh way. Enjoy!
