Caesar salad
There is no need to introduce Caesar salad. Fast food AND upscale tableside steakhouse Caesar salads are available. A Caesar salad, in my opinion, is only as wonderful as its component parts. Crisp and crispy romaine lettuce is the desired texture. A creamy, garlicky emulsified dressing flavored with Worcestershire sauce, anchovies, and plenty of lemon is what the dressing should be. The croutons ought to be handmade, buttery, and slightly soft on the inside, with a toasted exterior. The final touch is a snowfall of freshly grated parmesan cheese.
Process
Cook the chicken by combining it with a small amount of oil and a teaspoon of garlic powder. Add salt and pepper for seasoning, then air fry at 400°F for 12 to 15 minutes, or until the juices flow clear. Take it out of the air fryer and give it a rest.
To make the croutons, rip or cut the bread into cubes while the chicken is cooking. Melt the butter in a pan over medium heat with a small amount of oil. Add the bread and one clove of minced garlic, then toss to coat. Stirring occasionally, cook until the bread is crisp, golden, and crusty. Take off the heat and place it aside.
Prepare the dressing. Add the Worcestershire, lemon juice, dijon, minced garlic, anchovy paste, parmesan cheese, and Kewpie mayo to the mixture. Use salt and pepper to taste and season.
To assemble the salad, put the romaine, greens, chicken, and croutons in a big bowl (the largest one you have) and toss with the dressing to taste. Garnish with the toasted cashews, a squeezed lemon slice, a ramen egg, and freshly shaved parmesan cheese, if preferred.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tbsp oil divided
- 1 tsp garlic powder
- 3 slices bread brioche preferred
- 2 tbsp butter
- 2 tbsp freshly squeezed lemon juice
- 2 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp anchovy paste
- 2 cloves garlic minced
- 1 cup kewpie mayo
- 1/2 cup Parmigiano Reggiano cheese, finely grated
- 2 heads lettuce washed and chopped; romaine preferred.
- 1 bunch kale trimmed, washed, and chopped
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