Hail Caesar

Chicken Caesar Salad:

Ingredients:

Mayonnaise:

• 4 egg yolks
• 2 heaped teaspoons of Dijon mustard
• ¼ pint of veg oil
• ¼ pint of olive oil
• Dash of white wine vinegar
• Squeeze of lemon juice
• Pinch of sea salt
• Freshly cracked white pepper

1. To begin the mayonnaise, crack four eggs into a clean bowl and separate the yolks from the white, discard the whites and the shells. Next add four heaped teaspoons of Dijon mustard and a dash of white wine vinegar.
2. In a separate jug mix together the vegetable and olive oil, add to the egg yolk mixture in a steady stream ensuring that you whisk constantly or otherwise the mixture will split. The secret to a silky mayonnaise is to take your time.
3. To finish the mayonnaise, add a squeeze of fresh lemon juice and season to taste with a pinch of sea salt and freshly cracked white pepper.
4. Reserve in the fridge until it is required later on in the process.

Caesar Dressing:

• 2 ml of semi skimmed milk
• Your freshly made mayonnaise
• Six anchovy fillets finely chopped
• 2 cloves of garlic pureed
• 5 grams of freshly grated parmesan cheese
• White pepper

1. To create the best Caesar dressing, into your freshly made mayonnaise from earlier, add the semi skimmed milk, finely chopped anchovy fillets and the pureed garlic cloves. (To puree the garlic cloves finely dice the cloves of garlic, next using the back of your knife and a little sea salt to create an abrasive surface press down ensuring that you mind your fingers and rub to create a white paste) by pureeing the garlic it helps to release the natural oils and helps to give a smooth consistency.
2. To finish the dressing, add the freshly grated Parmesan cheese and if needed a little more seasoning although, Parmesan is a very salty hard cheese so season accordingly.

To create the classic Caesar:

By purchasing a whole free range chicken firstly you are able to complete the quality control checks which consist of dry skin to touch, no aroma and lastly the chicken skin should be firm and pulp.

Prep and French trim a chicken breast, the term French trim means to expose the bone offering a more appealing product once plated. (Find the step-by-step photos of me breaking down the free-range chicken for sauté as I didn’t want to waste the other cuts, classily this will consist of two breasts, two thighs, two legs, and two wings.)

How to cook the perfect chicken breast every time:

1. Firstly place a heavy based frying pan onto a medium heat once the pan is up to temperature, add a generous amount of creamery butter. Allow the butter to colour a little as this helps to deliver a beautiful nutty flavour.
2. On a separate plate or ideally a red raw chopping board, season all over with freshly cracked white pepper and sea salt. Add the chicken breasts skin side down and allow to cook until a beautiful golden brown, as colour equals flavour. To finish the chicken place into a pre-heated oven for 15 minutes until the core temperature has reached 75 degrees.

Garnish and salad:

1. 6 Cos leaves
2. Four anchovy fillets
3. Grated parmesan
4. Freshly made croutons
5. Caesar Dressing

To create the perfect croutons, firstly select the correct bread, for me it has to be a sourdough loaf, slice into equal squares or for a rustic feel rip it up, to transform these into the perfect croutons add a little sea salt, freshly cracked black pepper, garlic cloves, lastly lemon thyme and a drizzle of olive oil.

Tip into an oven proof dish a cook until golden brown and crisp. Serve immediately whilst warm and crisp.

Salad time:

1. Wash 6 cos salad leaves, under cold water, pat dry to remove a little of the water or otherwise this will result in a watery Caesar dressing. Next add two heaped tablespoons of the freshly made Caesar dressing onto the leaves and don’t be shy to use your hands, as they are a chef’s best tools!
2. Once all of the leaves are liberally coated, arrange on an artisan plate. To finish the salad, slice your chicken breast into three pieces and place on top whilst warm. To garnish add some anchovy fillets a little sprinkle of grated parmesan and lastly freshly made bad boy croutons.
3. Serve and enjoy with family and friends.

The GENT.