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I was thinking about Salade Niçoise, that classic composed salad, and decided to apply that same concept to another favourite, Caesar salad. Instead of chopped romaine, croutons and dressing all tossed together, could we have a plate packed with the same elements, kind of all separated, thereby making a side salad into a main course?
Well of course we can!
Broken Caesar Salad with Grilled Yogurt & Herb Chicken and Parmesan Crisps
Prep time: 30 minutes
You'll be eating this in: 30 minutes (if the chicken is already marinated)
Herb -Yogurt Chicken
½ cup whole milk plain yogurt (not Greek)
½ cup mayonnaise
½ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon salt
1 very small onion, cut into wedges
Chicken for 4 people (4 breasts or 8 - 12 thighs)
Parmesan Crisps
½ cup freshly, coarsely grated Parmesan
Dressing
1 clove garlic
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons drained capers
1 anchovy fillet
1 egg yolk (or 2 tablespoons mayonnaise)
¼ teaspoon salt
¼ cup canola oil
Water
Salad
8 cups baby romaine
1 small radicchio or treviso, separated into leaves
1. To marinate the chicken, combine all the ingredients (except the chicken) in a large bowl or bag and mix to combine. Add the chicken and massage to coat. Marinate in the fridge for at least 6 and as much as 24 hours (or freeze for up to 2 months).
2. When you’re ready to cook it, preheat the grill to high. Once it’s hot, spray the grill generously with non-stick cooking spray. Place chicken pieces skin-side-down on the hot grill. Cook with the lid closed for 3 minutes. Turn the pieces and reduce heat to medium-low. Cook, with the lid closed, for 12 - 14 minutes for boneless pieces (17 to 20 minutes for bone-in) or until cooked through and very springy when pressed. Let rest on a plate for at least 5 minutes before slicing. Discard the rest of the marinade.
3. To make the Parmesan crisps, preheat the oven to 400F and line a baking sheet with parchment paper. Place the Parmesan in 8 equal little piles, evenly spaced across the baking sheet. Gently pat down each pile with your fingertips. Bake for 4 to 6 minutes or until golden and bubbly. Let cool completely on the pan.
4. To make the dressing, combine the garlic, lemon juice, Dijon, capers, anchovy, egg yolk or mayo and salt in a small blender. Puree. Add the canola oil and puree until thick. Whisk in some water, 1 tablespoon at a time, if the dressing it too thick to pour.
5. To compose the salad, arrange the romaine and radicchio on 4 large plates. Top with sliced chicken. Drizzle with dressing. Crumble one Parmesan crisp over each portion and serve one whole crisp on top.
Tell me in the comments below if you make it!
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