Chicken Caesar Salad with Anchovy-Caesar Vinaigrette and Garlic-Parmesan Croutons
SERVES
4
Ingredients
6
oil-packed anchovy filets, rinsed
3
garlic cloves, minced and divided
1/4 cup
lemon juice
1 tablespoon
Dijon mustard
1 1/4 teaspoons
granulated sugar, or to taste
1/2 cup
finely grated Parmesan, divided
1 1/2 teaspoons
Worcestershire sauce
1/2 cup
plus 2 tablespoons olive oil, divided
2
chicken breasts
3
heads romaine
1/2
French baguette
1/2 cup
shaved Parmesan
Ingredients
- Preheat the oven to 425° F.
- Blend anchovies, 2 cloves of the minced garlic, lemon juice, mustard, sugar, 6 tablespoons of the finely grated Parmesan, and the Worcestershire sauce until smooth.
- With the blender running, stream in 1/2 cup olive oil until the dressing is thick and fully emulsified.
- Brush chicken breasts with a few tablespoons of the dressing and grill or broil until cooked through. Cool and slice or chop.
- Wash and dry lettuce, then cut it however you like (I prefer chopping it into 1-inch pieces).
- Open baguette by cutting it in half, cut each half into 1-inch croutons, and toss it with 2 tablespoons olive oil and 1 clove minced garlic. Bake in the preheated oven until crunchy, about 10 minutes (be careful to make sure the garlic doesn't burn!). Sprinkle the remaining 2 tablespoons of finely grated Parmesan on top of the croutons, then put back in oven until the cheese is melted.
- Assemble the salad by dressing the romaine to taste, mixing in the croutons and the grilled chicken, and topping with shaved Parmesan. Enjoy!
