Monday, July 4, 2016

Cajun Chicken on Caesar Salad

Just a chicken breast, salted, seasoned with Cajun rub, brushed with oil and BBQ'd for twenty five minutes over medium high heat.

The salad was made with lettuce from the garden which was heavier and denser than store bought romaine. Even though it was a small salad it was enough of a meal. Especially after that poutine burger for lunch.

Croutons were multigrain bread fried in olive oil. 

Caesar Salad Dressing

1 egg yolk
1/3-1/2 cup olive/canola oil
black pepper
Worcestershire Sauce
anchovy if you have it, I didn't
grated parmesan

Slowly whisk the oil into the egg yolk till it's all incorporated. If you did it slowly you'll have mayonnaise. If you added too much oil at once you'll have broken oily sauce. Add the dressing to the salad first and toss then add the croutons and parmesan and toss again.

I'd forgotten how good this salad really is.

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