This is not what you would call a traditional Caesar salad. Traditionally, a Caesar salad would have whole leaves of romaine lettuce, and the dressing would include a few coddled eggs. The nouvelle Caesar dressing I learned in culinary school only contains one egg yolk per cup of oil, and the egg is 'cooked' with a combination of lemon juice and vinegar, so the dressing tends to be more like a loose aoili.
To make this, I grilled off a chicken breast with Survival Spice™, and sliced it. I like a simple crouton with my Caesar, so they're just lightly oiled, along with some kosher salt and black pepper, then toasted.
I went high end with the ingredients in the dressing- an organic egg yolk, a few liquified cloves of garlic, TIbvrtini Aceto di Vino Blanco, our organic white wine vinegar, and a blend of canola oil and TIbvrtini Olio Extra Virgene. I also used lemon juice, parmagiano reggiano cheese, a bit of Worcestershire sauce, and some dry Colman's mustard.
It's not the lightest salad in the world, but it's one of my favorites.
That is one fantastic looking salad!
Thank you, sir, it was really good. I've had email requests for the dressing recipe, I'll have to put one together.
I'm certainly not a math nut, but if you multiply the number of lettuce leaves times the pieces of chicken, then divide that by the number of croutons you'll get the number of days this website has been around divided by your birthday!! It's amazing!! have a nice day
I knew there was a formula, Dennis, thanks. I've just been eyeballing it so far, but it's nice to know the science behind it...
I think that Dennis guy is of the debbul.
I think he left out a cube root in that formula somewhere. I'm kind of wondering how it may be with black olives, pepper rings, or even roasted red pepper... You could never go wrong with a few slices of bacon next to the salad.
You can never go wrong with a few bacon strips next to anything, really.