RECIPE: Chicken Ceaser Salad
[2008-7-28]
Tag : Clove Oil
INGREDIENTS
4 skinless chicken breasts
1 tablespoon chopped fresh herbs, such as parsley, rosemary, thyme
1 tablespoon vegetable oil, plus extra
for frying
1 large cos lettuce
60g Parmesan, freshly grated
20 black olives, pitted
For the dressing:
11/2 teaspoons Dijon mustard
30ml fresh lemon juice
1 garlic clove, crushed
2 teaspoons Worcestershire sauce
10 drops tabasco sauce
1 egg yolk
3 anchovies, crushed
90ml light olive oil
For the garlic croutons:
6 slices continental bread, crusts removed
4 tablespoons light olive oil
1 clove garlic, peeled
METHOD
1) For the dressing: in a small bowl, stir a pinch of salt and themustard into the lemon juice until dissolved. Add the garlic,Worcestershire sauce, tabasco, egg yolk and anchovies and mix well.
2) Slowly add the oil to the mixture in a slow and steady stream,whisking continually. Season to taste with salt and black pepper.
3) For the garlic croutons: preheat the grill to medium high. Brushboth sides of each slice of bread with the olive oil and grilluntil crisp and golden. Remove the toast from the grill andimmediately rub both sides with the clove of garlic, then cut into2cm cubes.
INGREDIENTS
4 skinless chicken breasts
1 tablespoon chopped fresh herbs, such as parsley, rosemary, thyme
1 tablespoon vegetable oil, plus extra
for frying
1 large cos lettuce
60g Parmesan, freshly grated
20 black olives, pitted
For the dressing:
11/2 teaspoons Dijon mustard
30ml fresh lemon juice
1 garlic clove, crushed
2 teaspoons Worcestershire sauce
10 drops tabasco sauce
1 egg yolk
3 anchovies, crushed
90ml light olive oil
For the garlic croutons:
6 slices continental bread, crusts removed
4 tablespoons light olive oil
1 clove garlic, peeled
METHOD
1) For the dressing: in a small bowl, stir a pinch of salt and themustard into the lemon juice until dissolved. Add the garlic,Worcestershire sauce, tabasco, egg yolk and anchovies and mix well.
2) Slowly add the oil to the mixture in a slow and steady stream,whisking continually. Season to taste with salt and black pepper.
3) For the garlic croutons: preheat the grill to medium high. Brushboth sides of each slice of bread with the olive oil and grilluntil crisp and golden. Remove the toast from the grill andimmediately rub both sides with the clove of garlic, then cut into2cm cubes.
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