Try this delicious Summer Caesar Salad Recipe with Homemade Dressing with a twist!
Servings: 4
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour
Ingredients
For the Dressing:
2egg yolks
1/2cupof shredded Pecorino cheese
juice of 1 ripe lemon
1tablespoonof anchovies paste
1teaspoonof dijon mustard
1teaspoonof grainy mustard
1cupof extra virgin olive oil
Kosher salt and fresh cracked pepper to taste
For the Croutons:
1/2cupof melted unsalted butter
6cupsof 1" inch cut sourdough bread
Kosher salt and fresh cracked pepper to taste
For the Salad:
10Romaine leaves
2cupsthinly sliced kale
3hard boiled eggs sliced in half
1cupof chopped crispy bacon
1/2cupof shredded Pecorino cheese
2cupsof assorted cherry tomatoes cut in half
2six ounce chicken breasts
1tablespoonof olive oil
Kosher salt and fresh cracked pepper to taste
Instructions
Dressing: Add all of the ingredients to a blender and turn on hi for 10 seconds. Remove and keep cool.
Croutons: Add all of the ingredients in to a large bowl and toss until completely coated and spread them out on a sheet pan lined with parchment paper and bake at 375° for 20 to 25 minutes or until golden brown and crispy. Set aside
Chicken: Coat the chicken in olive oil and season with salt and pepper and cook on a very hot grill (450° to 550°) until grill marks have formed and the chicken is cooked through. Slice thin and set aside.
Salad: Place the Romaine lettuce down onto a sheet pan and sprinkle on the kale, bacon, croutons, Pecorino cheese, and tomatoes. Next, place on the hard boiled egg halves, sliced chicken breasts and drizzle on the dressing. Enjoy!