Caesar salad with grilled chicken and guanciale bacon
Equipment
- Fine cheese grater or microplanefor grating the parmesan cheese and garlic
- Mixing bowlTo mix in the lettuce and dressing
- Grill pan (preferably cast iron)to grill the chicken
- Frying panto fry the guanciale bacon
- Mixer or immersion blenderto make the Caesar dressing
- Chef's knife and bread knife
- Hot air ovento fry the croutons
- Cutting board
- Small panto poach eggs
Ingredients
- 6 small romaine lettuce (little gem) butt off, cut into quarters and picked
- 500 gram chicken breast Cut into the long way with the flat side up. So that you have thin, large slices that you can grill
- +/- 60 gram Parmesan cheese grated
- 180 gram guanciale cut into coarse elongated cubes
Caesar Dressing
- 55 gram fine Dijon mustard
- 115 gram egg yolk
- 1 clove garlic finely grated or pressed
- 18 gram anchovies salted
- 35 gram Red wine vinegar
- 10 gram lemon juice
- 225 gram sunflower oil
Bread croutons
- 1 great pistolet not yet baked for croutons cut into large blocks
- dash of olive oil
- pepper and salt
Poaching eggs
- 4 really fresh eggs
- water with a dash of natural vinegar
Instructions
Caesar Dressing
- Info: This amount of dressing makes more than this recipe. That's easier to make in a mixer. Store the rest in the refrigerator and use it another time! Don't you want this? Then halve the dressing recipe.
- Weigh all ingredients and grate the garlic.
- Add all ingredients to the mixer except the sunflower oil.
- Mix this until the anchovies and garlic are completely fine.
- Run the mixer and add drop by drop the sunflower oil. If you do this too quickly your dressing will split. You make this dressing in the same way as a mayonnaise.
- Once the sunflower oil is completely incorporated, you will have a nice thick dressing.
Cut lettuce and cut and fry guanciale bacon
- Cut the lettuce and guanciale bacon as described in the ingredients list. Place the lettuce in a large mixing bowl.
- Fry the guancial bacon without oil over medium-high heat until crispy.
Bread croutons
- Preheat the oven to 200 degrees.
- Cut the roll into large cubes, place them on an oven dish and sprinkle well with olive oil, salt and pepper.Tip: Some garlic oil or pepper oil would also be delicious on these bread croutons!
- Bake the croutons in the oven until golden brown for about 10/15 minutes, depending on your oven. They may still be a little soft on the inside. This will taste delicious in your salad later.
Poaching eggs and grilling chicken
- Heat your (cast iron) grill pan until it is sweltering.
- Heat your poaching water (water and vinegar) to boiling point.Would you like to know more about poaching eggs? Then click here!
- Poach your eggs in the water for +/- 3 minutes.
- Then keep your eggs warm in lukewarm water.
- Drizzle the chicken with a little olive oil.
- Grill the chicken in the grill pan. If necessary, place something on top that can withstand heat, so that the chicken is well adhered to the pan.
- Leave the chicken until it has nice grill marks. Then turn it over.
- Grill the chicken until it is done. Because the chicken is thinly sliced, it will cook faster than normal.
- Sprinkle the chicken with salt and pepper and cut it into long pieces. This will give a better end result.
Finishing the salad
- Mix the lettuce with some Caesar dressing and grated Parmesan cheese.
- Then divide the prepared lettuce over plates or bowls.
- Place the poached egg in the middle on top and season with salt and pepper.
- Then playfully place the grilled chicken, guanciale bacon, anchovies and croutons on the salad around the poached egg.
- If necessary, grate a little extra Parmesan cheese over the salad.
- Enjoy it!