One of my favorite salads of all time, the Caesar Salad. If you have ordered one in a restaurant, it is one of those dishes that the chef walks up with the cart and makes a show of the preparation. It is a wonderful thing to see. The magic of this dish is the flavor complexity accomplished with the ingredient’s simplicity.
Many people mistakingly believe that this salad was invented in the Caesar Palace. This common misconception is wrong. It was invented by an Italian-Mexican in Tijuana named Caesar Cardini. Another topic of debate surrounding this dish is one is the use of anchovies. The original recipes contained no anchovies according to its creator. For my preference I can go either way, depending if I want a stronger taste or a much lighter taste. It is customary to serve the romaine lettuce leaves whole, because originally the dish was meant to be served as bar finger food. The addition of grilled chicken is one of those variations that work very well with the dish.
For Grilled Chicken Caesar Salad
2 Chicken Breast
1 Teaspoon Oregano
2 Garlic Cloves
1 Teaspoon Worcestershire Sauce
4 Anchovies (optional)
4 Heads Romaine Lettuce
Flatten the chicken breast with a kitchen hammer. Marinate the chicken breast with a dash of salt, a dash pepper, and oregano. Brush both sides with a little olive oil. Cook in a frying pan on high heat until golden brown on one side. Turn over, and cook until the other side is golden brown. Cover in aluminum foil and let them rest. In a bowl mash the garlic cloves and 1/2 teaspoon of salt until you form a uniform paste. If you are going to add the optional anchovies, blend into the paste at this moment. Add the juice of 2 limes, an egg and the worcestershire sauce. Mix. Slowly mix in 1/2 cup of olive oil. Add salt and black pepper to taste. Mix until the caesar dressing is emulsified. Slice the chicken breast into 1/2 inch pieces. Wash the heads of lettuce. Shred the lettuce into small 1 inch pieces. Add the lettuce to the plate. Add 2 to 4 Tablespoons of caesar dressing per plate. Add the chicken pieces. Grate parmesan cheese over the salad. Add the croutons. Optional – you can leave the lettuce leaves intact and serve them as finger foods.