28 October 2009

Recipe: Chicken Caesar Salad


Serves 4



2 Large Chicken Breasts
50ml Lemon Juice
50ml Olive Oil
1 Clove crushed Garlic
50ml White wine
Lettuce of your choice
12 Cherry Tomatoes
12 Wooden Skewers
12 Fresh Rosemary Skewers


Strip rosemary branch leaving 3cm of leaves at the top.
Soak wooden skewers in water for 30mins.
Cut the chicken breast into 1cm wide strips and skewer them on to the rosemary and wooden skewers.
Blend the remaining ingredients together and marinade the skewers in this for 1 hour.



1/2 Clove crushed Garlic
2 Anchovy Fillets
2 Egg Yolks
150ml Olive Oil
2tsp Dijon Mustard
50ml Douglasdale Buttermilk
30ml Fresh Lemon Juice
Parmesan Cheese


Blend all ingredients together except the olive oil, once smooth, drizzle the oil into the mixture constantly blending.
Grill the chicken skewers on any surface you prefer.
Arrange a bed of romano lettuce on a plate, place chicken on top while hot and serve with shavings of parmesan, garlic croutons and lots of dressing.
The garlic croutons can be made by slicing a loaf of french bread, rub with a cut clove of garlic and lightly toast on both sides in the oven.

Source: Douglasdale Dairy


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