I fear fish that come in pop top can. But I love caesar dressing… quite the pickle, dill. Tonight I took a risk and popped open a can of anchovies. Please hold your applause…
Roasted Chicken Salad with Lemon Caesar Dressing
- Hearts of romaine, washed and chopped
- ¼ cup parmesan cheese
- 2 egg yolks
- Juice of one lemon
- One clove of garlic
- 1 Tablespoon water
- ½ EVOO
- 1 Tablespoon Dijon mustard
- 4 anchovy filets
- Salt and Pep
- 4 chicken breasts (on per person)
I used my magic bullet to speed up the rodeo.
In your blender add in the mustard, egg yolks, lemon juice, fishys, and garlic – give it a few blitzes. Now- true chefs would have you slowly add the oil to make sure it emulsifies. Ya girl doesn’t have that kind of time. So dump it in and send it for a spin.
Once your dressing has come together stir in the parm! That’s IT. It’s so easy to seem so frilly
For the roasted chicken simply drizzle chicken boobs with EVOO, season each side with salt and pep. Pop them in the oven at 425 degrees for about 25 minutes.
Toss your lettuce in the creamy dreamy dressing – top off with warm chicken, fresh cracked pep and some more parmesan!