Dressing Ingredients:
1 tsp. Worcestershire sauce
1 Tbsp. minced garlic
1/4 cup mayonnaise
1 tsp. anchovy paste
1 tsp. Dijon mustard1-2 Tbsp. freshly-squeezed lemon juice (adjust to taste)
1/4 cup freshly-grated Parmesan cheese
generous pinch of salt and freshly-ground black pepper-1/2 cup olive oil
Salad Ingredients: 2-4 boneless, skinless chicken breasts
3 Tbsp. canola or vegetable oil
1 head of romaine lettuce
2 cups croutons, homemade or storebought
freshly-shaved Parmesan cheese
caesar dressing
Method:
Dressing:
Whisk first eight ingredients together in a small bowl until well-combined. Then, while still whisking, slowly drizzle in the olive oil. Continue whisking together until well blended. Season with extra salt and/or pepper if needed.
Salad:
First, prepare the chicken. Place chicken breast between two pieces of plastic wrap. Pound breasts with a meat mallet until they have reached a uniform thickness (about 3/8″), then sprinkle both sides with salt and pepper.
In a large skillet, heat canola oil over medium-high heat until shimmering. Carefully add two chicken breasts to pan. (Feel free to add more if you’re pan is big enough — just don’t crowd them.) Cook until both sides are lightly golden and chicken is cooked through, about 3-4 minutes per side. Transfer to cutting board and slice into thin strips. Repeat with remaining chicken breasts.
While chicken is cooking, prepare the lettuce (and croutons, if making homemade). Wash and dry the lettuce, and then tear or chop into bite-sized pieces. Toss with dressing, then serve topped with chicken, croutons and Parmesan.
