Chicken Caeser Salad

I quite like Chicken Caeser salad but did not know until today that it was invented in1924 by Caeser Cardini and the recipe was passed onto Julia Child by Caeser's daughter.

Also did not know that it was created from ingredients that was left in the kitchen of the restaurant after the supplies depleted in a 4th July rush.

Apperantly the original recipe did not have anchoives but had Worchester sauce intead that gives the anchoives flavour.

I wanted to try the last recipe on this article from Guardian but I was too lazy to make my own mayonnaise so I went for using shop bought one.

It is so quick, easy to make and so tasty and filling. Would definately include this in our packed lunch menus. So easy to put together for lunch and the dressing tastes much better than the shop bought ones.

Ingredients for 2 serving;

1 chicken breast

2 gem lettuce

1 slice of sourdough bread

3 tablespoons of olive oil

Dressing;

Olive oli

1 glove of garlic

2 anchovies from a tin

2 tablespoon mayonaisse

1 tea spoon white wine vinegar

Parmesan cheese (app 2 tablespoon grated for dressing and more shavings for scattering the salad)

Start with washing the gem lettuces and leaving them to drain, or use a salad spinner.

Put the grill on high and a gridlle pan on medium heat to warm while you get the coutons and chicken ready.

Cut the sourdough bread into 1/2 cm cubes and toss with 2 tablespoon olive oil and a little salt if you prefer. Grill the cruotons for 8-10 minutes turning a few times during this time.

Right after you put the croutons in the grill rub the chicken breast with 1 tablespoon olive oil and season and put on the hot griddle pan. Cook each side for 4 minutes, or until cooked well. Check the thickest part of the chicken poking the tip of a sharp knife to make sure it is cooked.

Leave the chicken and the croutons at side to cool and start making the dressing.

To make the dressing, mash the anchovies with a fork in a bow. Crush the garlic with a garlic crusher and grate a handful of parmesan cheese in the same bowl. Add the mayonaisse and white wine vinegar and mix everything with a spoon until it is the consistancy of yogurt and season.

Tear the lettuce leaves into rough pieces and arrange on plates. Slice the chicken into bite size pieces and scatter the chicken and croutons over the leaves. add shavings of parmesan cheese.

Drizzle the dressing over the salad and enjoy.