Chicken Caesar with juicy seared chicken, garlic croutons, an anchovy dressing with no raw egg, and tender kale microgreens tossed in with the romaine.
INGREDIENTS
- 80 g - day-old baguette or ciabatta
- 2 tbsp - olive oil
- 1 clove - garlic for the croutons
- 300 g - boneless skinless chicken breast
- 1 tbsp - sunflower oil
- salt and black pepper to taste
- 2 fillets - anchovies
- 1 clove - garlic for the dressing
- 60 g - mayonnaise
- 1 tbsp - lemon juice
- 1 tsp - Dijon mustard
- 20 g - grated Parmesan for the dressing
- 200 g - romaine
- 30 g - kale microgreens
- 10 g - Parmesan for serving
STEPS
- Heat the oven to 375°F (190°C). Cut the bread into 3/4 in (2 cm) cubes, toss with the olive oil, a pressed garlic clove, and a pinch of salt, and toast on a baking sheet for 10-12 minutes, until golden.
- Pound the chicken under plastic wrap to an even 5/8 in (1.5 cm) and season with salt and pepper. Cook in the sunflower oil over medium heat for 5-6 minutes per side, to 165°F (74°C) inside. Rest for 5 minutes, then slice.
- For the dressing, mash the anchovies and garlic into a paste with a fork, then stir in the mayonnaise, lemon juice, mustard, and grated Parmesan. Thin with 1-2 tbsp water to the consistency of heavy cream.
- Tear the romaine into 1 1/2 in (3-4 cm) pieces, rinse, and dry well. Rinse and dry the kale microgreens.
- In a large bowl, toss the romaine with half the microgreens and two thirds of the dressing.
- Divide between plates and top with the chicken, croutons, the rest of the dressing, shaved Parmesan, and the remaining kale microgreens.
Kale Microgreens in a Caesar
Kale Caesar has become its own American classic, but mature kale leaves need to be massaged with oil before they soften. Kale microgreens are tender from the start: crisp stems, soft frilly leaves, and a mildly sweet flavor with no bitterness. Tossed with romaine, they add a fresh cabbage note, and the purple veins of Red Russian kale make the plate brighter.
Toss half the microgreens with the leaves and dressing, and pile the other half on top just before serving.
About the Ingredients
Kale microgreens: 30 g for two servings. Broccoli or cabbage microgreens work as a swap.
Romaine: use the crisp inner leaves, the outer ones are tough.
Bread for croutons: day-old baguette or ciabatta. Fresh bread soaks up the oil and turns greasy.
Anchovies give the dressing a deep, savory saltiness, and you won’t taste them on their own. Without anchovies, add 1 tsp finely chopped capers.
Mayonnaise stands in for raw egg yolk: the dressing is just as thick, with no raw egg in the salad.
Technique: Juicy Chicken
Chicken breasts are uneven, so the thin end dries out while the thick part finishes cooking. Pound the breast under plastic wrap to an even 5/8 in (1.5 cm), and it cooks through evenly. The chicken is done at 165°F (74°C) in the thickest part. Let it rest for 5 minutes after the pan so the juices don’t run out onto the board when you slice it.
Variations
- Shrimp Caesar: 250 g shrimp, sautéed with garlic for 1-2 minutes per side, instead of chicken.
- With bacon: 60 g crisp bacon on top.
- Vegetarian: skip the chicken and anchovies and add chickpeas roasted with paprika until crunchy.
- With a poached egg: one egg per serving on top of the salad.
Serving and Storage
Assemble the salad right before serving: within 15 minutes the dressing softens the croutons and leaves. The dressing keeps in a sealed jar in the fridge for up to 3 days, and croutons in a dry jar for up to 3 days. Whether to wash microgreens before a salad, and how that affects shelf life, is covered in our wiki: should you wash microgreens.
Another salad built on microgreens: sunflower microgreen salad.
CHEF'S TIPS
The leaves must be dry: dressing slides off wet leaves to the bottom of the bowl.
Add the croutons last, a minute before serving, so they stay crunchy.
