I get on cyclical food kicks where I'll crave one thing and keep making it or ordering it over and over for a few weeks, then I get bored, then the craving comes back again. Caesar salad has been the latest one and finally! Robert has perfected the recipe for this salad night staple... our version of Caesar Salad with the healthiest Caesar dressing he's come up with. Getting him to give me exact, or even approximate measurements on the dinners he throws together can be like pulling teeth. He was a good sport this time and really nailed down how he got the dressing creamy and flavorful.
We've been making croutons with whatever bread we have on hand, but once we planned out an official recipe we thought ciabatta would be nice. We found Rosemary ciabatta rolls....and I can't describe how delicious they were as croutons. Rosemary ciabatta is a combination I see a lot in bakeries around here, but I think any stale seasoned roll will add a nice bit of extra flavor to the salad.
Caesar Salad with Rosemary Ciabatta Croutons + Grilled Chicken
makes 2 large salads
2 heads romaine, hand-shredded
1 boneless, skinless chicken breast
2 eggs, hardboiled and chopped into quarters
1/4 cup greek yogurt
2 tablespoons lemon juice
1 clove garlic
1/2 teaspoons anchovy paste
2 teaspoons extra virgin olive oil
2 tablespoons parmesan cheese
2 tablespoons black pepper
1/2 tablespoons salt
2 rosemary ciabatta rolls (or stale bread of your choice)
2 teaspoons cooking olive oil
Salt and pepper
Lite Caesar Dressing
mash garlic, then whisk to combine greek yogurt, lemon juice garlic, anchovy paste, extra virgin olive oil, parmesan cheese, salt and pepper. Refrigerate and set aside.
Generously season chicken with salt and pepper. In a grill pan over high heat, cook chicken two minutes each side, lower heat and cook three more minutes on each side, covered. Remove from heat and rest on a cutting board for 5 minutes or until a thermometer inserted into the largest part of the breast registers 150°.
Rosemary Ciabatta Croutons
Slightly stale bread works best to make croutons, but any bread or roll will do. We used a stale rosemary ciabatta roll that worked perfectly for a bit of extra flavor. To begin, tear bread into small bite-sized pieces. Heat skillet over medium heat with 2 teaspoons cooking olive oil. When oil is heated, fry bread in skillet, tossing frequently until golden brown, about 5 minutes
In a large bowl, toss Romaine lettuce with dressing, making sure to coat all leaves completely. Divide lettuce among two plates and top with chicken, croutons, hardboiled egg, and finish with freshly grated cheese