Cesar Salad
One of my all time favorite Salads to celebrate the warmer weather. Enjoy on its own, or with Chicken or Shrimp.
Organic Ingredients: Serves 4
2 Heads Romaine Lettuce, washed, dried and chopped
1 Cup Parmesan Cheese, shaved
2 Pastured Chicken Breasts, sliced thin and even for even cooking
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
Celtic Sea Salt & Black Pepper, to taste
1 Tsp. Extra Virgin Olive Oil, for cooking
Cesar Dressing
6 Anchovy Fillets
2 Cloves Garlic
1 Tbsp. Dijon Mustard
2 Tbsp. Mayonaise ( with Avocado Oil, not seed oils)
2 Tbsp. Apple Cider Vinegar
1/2 Cup Extra Virgin Olive Oil
Sea Salt & Black Pepper, to taste
Method
Season Chicken with Onion Powder, Garlic Powder, Salt and Pepper. Heat a grill pan to medium heat with a teaspoon of Cooking Oil. Cook Chicken in single file for about 7 minutes on each side or until nicely colored and cooked through. Place on your chopping board and chop (see pictures). Combine Lettuce, Chicken, Parmesan and Dressing in your salad bowl and mix. Serve.
For the dressing: In a food processor, blitz Anchovies, Garlic, Mustard, Vinegar and a 1/4 Tsp. Salt for 2 minutes. Add in the Mayonnaise and blitz for a further minute. Slowly, add the Olive Oil through the top as you continue to process. Pour dressing into a glass container. Season with Salt (if needed) and Black Pepper to taste.
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