The Best Cheeses To Complement Your Chicken Caesar Salad

Chicken Caesar salad is a popular dish, often served as a light dinner or packed for lunch. The salad typically includes romaine lettuce, garlic, Parmesan, croutons, and grilled chicken. The dressing is a key component of the salad and is typically made with olive oil, garlic, raw eggs, and anchovies, providing a creamy texture and savoury flavour. Parmesan cheese is often shaved or grated on top of the salad, adding a salty garnish and seasoning.

Parmesan cheese

When making the dressing, finely grate the Parmesan cheese and mix it with garlic, anchovies, mayonnaise, and lemon juice. You can also add olive oil, egg yolk, and/or mustard for a thicker consistency. This dressing should be creamy and coat the lettuce well. Taste and adjust the seasoning as needed—remembering that Parmesan is a salty cheese.

Once the lettuce is dressed, add some shaved Parmesan for garnish and seasoning. Toss the salad again and serve immediately. Parmesan cheese is also used to make the croutons for an extra cheesy kick.

Using good-quality Parmesan cheese will make a difference in the overall taste of the salad. You can buy a block of Parmesan and grate it yourself, or buy it pre-grated.

Anchovies

The anchovy paste is the secret to achieving a true restaurant-quality flavour. It adds depth and umami to the dressing, enhancing the other ingredients without tasting fishy. In fact, if you've ever eaten a Caesar salad at a restaurant and enjoyed it, you've likely eaten anchovies!

For the best flavour, it is recommended to use anchovy fillets in oil, which come in a jar or can in the canned fish aisle of supermarkets. Avoid the white anchovy fillets brined in vinegar typically sold at delis. If you can't get your hands on anchovy fillets, there are some substitute options. Anchovy paste is the best alternative, followed by fish sauce, and finally, extra Parmesan cheese and a pinch of salt.

When making the dressing, it is important to start with the anchovy fillets or paste and garlic, mashing them into a paste before adding the other ingredients. This ensures the flavours blend well and creates a smooth, creamy texture. The dressing can be made ahead of time and stored in the fridge, allowing the flavours to develop and meld together.

So, while some may scrunch up their faces at the thought of anchovies in their salad, it is a key ingredient that takes the dressing to the next level.

Croutons

Choosing the Bread

The type of bread you use for your croutons can vary. Some recipes call for ciabatta bread, while others suggest sourdough or baguette. You can also remove the crusts from the bread to get a softer texture.

Preparing the Bread

To make the croutons, cut or tear the bread into bite-sized pieces or larger chunks. You can also tear the bread into "ragged" croutons for a more rustic look. If you want uniformly sized croutons, use a bread knife to cut the bread into even pieces.

Seasoning and Flavour

Once you have your bread pieces, it's time to add some flavour. Drizzle olive oil over the bread and toss to coat evenly. You can also sprinkle sea salt and freshly ground black pepper for seasoning. For extra flavour, you can grate some Parmesan cheese over the bread pieces and toss to coat.

Cooking the Croutons

There are two main methods for cooking croutons: baking or stovetop toasting.

Baking:

Spread the seasoned bread pieces on a baking sheet and bake in the oven at 200°C/180°C fan for 8-10 minutes. Remember to turn the croutons a few times during cooking to ensure even browning.

Stovetop Toasting:

Heat a large skillet or frying pan over medium-high heat. Add enough oil to coat the bottom of the pan. Toss in the bread cubes and sprinkle with salt. Cook for about 5 minutes, tossing frequently, until the croutons are golden brown on all sides.

Storage

Adding Croutons to the Salad

When assembling your chicken Caesar salad, add the croutons just before serving. Toss the romaine lettuce with the dressing first, then add the croutons and toss again. This will ensure that the croutons remain crunchy.

Romaine lettuce

When purchasing romaine lettuce, it is common to find whole heads or "hearts", which have had the outer leaves removed and are often packaged together. The outer leaves of romaine lettuce tend to be more bitter, and removing them can amplify the overall sweetness of the lettuce. The heart and ribs of the lettuce are usually more pale in colour and deliver the crispest texture, while the leaves become more tender towards the outer portion of the plant.

In addition to its use in salads, romaine lettuce can also be cooked. Grilling or braising are popular methods of preparation, and it can even be made into soup. The thick ribs of the older outer leaves have a milky fluid that gives romaine lettuce its typically bitter herb taste.

Chicken preparation

Chicken is a key ingredient in a Chicken Caesar Salad, and its preparation is important to get right. Here is a detailed, step-by-step guide to preparing the chicken for this delicious dish:

Firstly, select the right chicken for your salad. You can use a whole chicken or chicken breasts, depending on your preference. If you opt for chicken breasts, choose skinless and boneless ones. You will need two breasts for a substantial salad.

Next, prepare the chicken for cooking. If you want to give your chicken a crispy texture, place it between two sheets of cling film and use a rolling pin to gently flatten it to a thickness of about 1 cm. This technique will also help the chicken cook more evenly. Now, season the chicken. You can use a simple combination of salt and black pepper, or try something more adventurous like a marinade or spice rub. Remember to season both sides of the chicken breasts.

Now, it's time to cook the chicken. Heat a non-stick frying pan over medium heat. Add a teaspoon of sunflower oil or another cooking oil of your choice. Place the chicken in the pan and cook for 2 minutes. Then, turn the breasts over and cook for a further 2-4 minutes, until nicely browned and cooked through. The total cooking time will depend on the thickness of your chicken breasts. Ensure the chicken is cooked by checking there is no pink meat and that the juices run clear. Remove the chicken from the pan and let it rest for a few minutes before cutting.

Once rested, cut the chicken into thick strips or bite-sized pieces. It's now ready to be added to your salad!

Remember, chicken is a versatile ingredient, so feel free to experiment with different cooking methods and seasonings to suit your taste. Enjoy crafting your perfect Chicken Caesar Salad!

Frequently asked questions