Caesar dressing is so intoxicating.The brininess from the anchovies combined with the creamy texture of egg yolks is set off nicely with the slight tang of lemon and punch of salty goodness from the parmesan. Yes, let’s get this out of the way now – this recipe has anchovies and raw eggs. I know many of you are skeptical of these two ingredients, but just trust me and give it a try. If you have ever ordered a Caesar salad in a nice Italian joint before, I promise it contained anchovies and raw egg yolks – I guaran-dang-tee it!!
Now, “What exactly is a ‘deconstructed’ grilled chicken Caesar salad?” one might ask… Well, you take the individual components normally associated with the salad and have each ingredient stand on its own.
Caesar dressing? – check.
Head of Romaine lettuce? – check.
Chicken breast? – check.
Toasted bread? – check.
Parmesan? – check.
The gang’s all here!
But instead of chopping ‘em all up and tossing ‘em in a bowl, they are each presented in their own shining glory (except the Caesar dressing – that’s kinda all over everything. It wins best supporting actor though…)
Oh, and pretty much each ingredient is placed on the grill at some point.
Including the lettuce…
Don’t be afraid – it’s quite yummy!
This recipe is incredibly easy. I know the instructions look extensive, but I swear that the hardest part is making the salad dressing and that’s a breeze if you have a food processor or blender in your kitchen arsenal. If you don’t have one of those handy gadgets, you can definitely still whip it up the traditional way using a big bowl, a whisk, and some good ‘ole fashioned elbow grease. Personally, I am all about the shortcut, so the gadget is my method of choice. It creates a thicker consistency than the whisk-way, but that is fine by me. I also prefer to use an actual grill, but I would assume that a grill-pan would provide comparable results if you need to remain indoors.
However you choose to make the dressing or grill your food, just go out and do it soon because this recipe is delicious and a unique way of presenting a well-known and beloved dish in a new light.
Note: This recipe contains raw eggs, so it is not recommended for pregnant women, children, or seniors. I have never tried it with pasteurized eggs, so let me know how it turns out if you decides to go that route.
Deconstructed Chicken Caesar Salad on the Grill – Serves 2 VERY hungry people or 4 people with more normal appetites. (Can easily be doubled/tripled, etc. as desired.)
Ingredients for the Caesar Dressing – recipe adapted from bonappetit.com
Note: Caesar recipe can easily be doubled if you want leftover dressing for the next day. Store any leftovers in an airtight container in the fridge for 1 day. I don’t recommend much longer than that…)
- 4-5 anchovy fillets packed in oil (depending on your taste)
- 1 large garlic clove
- Kosher salt
- 2 egg yolks
- 3 tablespoons fresh squeezed lemon juice (can add additional to taste)
- 1 teaspoon Dijon mustard
- Dash of Worchester sauce
- ½ cup olive oil
- 4-5 tablespoons finely grated parmesan
- Black pepper
Ingredients for the Grilled Salad
- 2 Bone-in chicken breasts with skin and ribs attached or 2 chicken quarters
- Salt and pepper
- Caesar dressing
- 1 cup Balsamic vinegar
- Head of Romaine lettuce cut lengthwise into halves or quarters
- French Bread in a loaf, cut into 1 inch slices
- Olive oil
- Parmesan cheese – shaved into strips (I used a vegetable peeler)
- Salt and pepper
Directions:
Make the Caesar dressing:
In your food processor or blender, place the anchovy fillets, the garlic, and a large pinch of salt. Process until all ingredients are well chopped up and pasty in appearance. (If you are not using an appliance, chop the three ingredients up on a cutting board and mash together with a knife until it becomes a paste. Then add the paste to your mixing bowl and get to whisking each time I say “process.”) Stop the processor and add in the egg yolks, lemon juice, mustard and Worchester sauce. Process until the anchovy-garlic paste is well incorporated (about 5-8 seconds). With the processor running, slooooooowly pour in the olive oil until the dressing is well incorporated and thick. Stop the processor, add in the parmesan, and process for a few more seconds to fully incorporate it into the dressing. Taste and season with more salt, lemon juice, or pepper as needed. If you are not using right away, place in an airtight container in the refrigerator for one or two days. If you are storing overnight, I have found that the anchovy flavor is heightened. Add more lemon juice before serving if you find the anchovy flavor is overpowering.
Make the Deconstructed Salad:
Place your chicken in a bowl and season both sides of the meat with salt and pepper. Pour about half of the Caesar dressing on top. Reserve the rest of the dressing/marinade for later use. Coat the chicken with the dressing and make sure to get it underneath the skin. Place the bowl in the refrigerator and allow to marinate for about an hour. (Remove from the fridge approximately 10-15 minutes before cooking.)
While the chicken is marinating, pour the balsamic vinegar into a small saucepan and bring to a boil over medium heat, stirring occasionally. Allow the vinegar to reduce until it develops a syrupy consistency (about 5-8 minutes). Remove from heat and put to the side.
Preheat your grill (or grill pan) to about 450 degrees. Remove the chicken from the marinade and place skin side down on the grill. If using an actual grill, turn the burners directly underneath the chicken down to low heat in order to prevent flare-ups. Cook the chicken, flipping it occasionally, until it reaches an internal temperature of 165 degrees. Depending on the size of your chicken pieces, this could take roughly 15 minutes per side. Once the chicken reaches an internal temperature of 165 degrees, remove from the grill and let rest for 10-15 minutes to allow the juices to redistribute throughout the meat.
While the chicken is cooking, take your Romaine lettuce wedges and lightly coat them in some of your excess Caesar dressing. Set aside. Lightly brush each side of your bread slices with olive oil and set aside also.
After the chicken has cooked through and has been removed from the grill, place the prepared Romaine wedges on the grates using tongs. (Safety first!) Place the oiled bread slices alongside the lettuce; you want both the lettuce and bread to develop some nice grill marks. Keep a close eye on the lettuce to make sure it doesn’t burn and rotate every few minutes to ensure an even sear. Flip the bread half-way through to cook both sides. If you feel like things are cooking too quickly or not quickly enough, adjust the heat of the burners accordingly. Remove items from the grill after the lettuce has been seared on all sides, but isn’t totally a wilted mess, and the bread is crispy on the outside, but still soft in the middle. This should take about 5 minutes.
Assembly:
Place the bread slices (I used 2-3 small baguette slices per serving) on a plate. Put the shaved parmesan on top of the bread. Drizzle some of reserved Caesar dressing over the top of the parmesan. Place a grilled lettuce wedge on top of the bread, followed by a piece of chicken. Drizzle some additional Caesar dressing on top of the chicken and around the plate.
Now drizzle some of the balsamic reduction around the plate and across the stacked chicken. (Don’t go overboard – the balsamic reduction has a strong flavor and you can always serve the leftover reduction alongside the dish for people to add as desired.) Crumble a few additional shavings of parmesan on top of the dish as a garnish and serve to the oohs and aaahs of your family and friends.
