Ingredients
1 egg yolk
1 tsp Dijon
Splash red wine vinegar
1 cup avocado oil
1 lemon, juiced
1 clove of garlic, minced
2 minced anchovies
½ cup fresh grated Parmesan
2 cups rough torn crusty bread
Olive oil
¼ cup fresh grated Parmesan (for croutons)
1 chicken breast, butterflied
1 head Romaine, chopped, washed & spin dried
1. Dressing: to a bowl, add one egg yolk, a teaspoon of dijon and a splash of red wine vinegar. Whisk then start slowly drizzling in 1 cup avocado oil and continue whisking until thickened. Add juice of one lemon, 1 minced cloves of garlic, 2 minced anchovies, 1/2 cup grated parmesan and salt and pepper tt.
2. Chicken: butterfly chicken breast, season with salt and pepper and grill until the internal reaches 165°F. Brush on some of the Caesar dressing then cover loosely with foil.
3. Croutons: Cube some crusty bread, season with salt and pepper then fry in olive oil in a pan until golden then grate on more parmesan cheese while still warm.
4. Salad: Cut romaine into bite sized pieces, wash and spin dry, then toss with your caeser dressing, your croutons and your sliced chicken
5. Plate: combine salad with dressing and half the croutons. Slice chicken and place on salad. Add remaining croutons and grate on more Parmesan cheese. Enjoy!
Ingredients
1 egg yolk
1 tsp Dijon
Splash red wine vinegar
1 cup avocado oil
1 lemon, juiced
1 clove of garlic, minced
2 minced anchovies
½ cup fresh grated Parmesan
2 cups rough torn crusty bread
Olive oil
¼ cup fresh grated Parmesan (for croutons)
1 chicken breast, butterflied
1 head Romaine, chopped, washed & spin dried
1. Dressing: to a bowl, add one egg yolk, a teaspoon of dijon and a splash of red wine vinegar. Whisk then start slowly drizzling in 1 cup avocado oil and continue whisking until thickened. Add juice of one lemon, 1 minced cloves of garlic, 2 minced anchovies, 1/2 cup grated parmesan and salt and pepper tt.
2. Chicken: butterfly chicken breast, season with salt and pepper and grill until the internal reaches 165°F. Brush on some of the Caesar dressing then cover loosely with foil.
3. Croutons: Cube some crusty bread, season with salt and pepper then fry in olive oil in a pan until golden then grate on more parmesan cheese while still warm.
4. Salad: Cut romaine into bite sized pieces, wash and spin dry, then toss with your caeser dressing, your croutons and your sliced chicken
5. Plate: combine salad with dressing and half the croutons. Slice chicken and place on salad. Add remaining croutons and grate on more Parmesan cheese. Enjoy!