Grilled Caesar Salad with Countdown Chicken

  • 1 Recipe-Caesar Dressing-{see recipe below}
  • 1 Each-Countdown Chicken-{{see recipe at www.cheftroy.com}
  • 2 Slices-Sourdough Bread-cut into cubes
  • 4 Tablespoons-Unsalted Butter-melted
  • 3 Each-Romaine Hearts-halved long ways
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice Mix
  • 2 Each-Roma Tomatoes
  • 4 Slices-Smoked Bacon-cooked, drained
  • To Taste-Parmesan Cheese-shaved ribbons

Directions

  1. Make Caesar dressing according to recipe and place in refrigerator, best if done the day before.
  2. Prepare Countdown Chicken according to recipe.
  3. While chicken is roasting make croutons, preheat oven to 350 degrees.
  4. Place sour dough cubes on a sheet tray, place in oven and cook to crisp, about 10 minutes.
  5. Remove and place in a mixing bowl.
  6. Drizzle with melted butter and toss to coat.
  7. Season with Spice Mix and toss to coat.
  8. Place back in oven for 2-3 minutes, remove and allow to cool.
  9. When chicken is out of the oven and resting preheat grill/grill pan, for direct heat grilling to medium high.
  10. Drizzle inside of romaine with oil and season with Spice Mix.
  11. Place romaine on grill, cut side down and cook to slightly char, about one minute.
  12. Only grill cut side, remove from grill and chop into bit size pieces.
  13. Place in a mixing bowl and allow to cool.
  14. Meanwhile, remove skin from chicken {crisp in oven or discard}.
  15. Pick eat from the bone and set aside.
  16. Dressing romaine with just enough dressing to coat and place in individual bowl or a serving bowl.
  17. Top with mounds of picked chicken, tomato, bacon, croutons and parmesan ribbons.

Caesar Dressing

  • 1 Each-Egg Yolk
  • 1 Tablespoon-Grain Mustard
  • 3 Cloves-Fresh Garlic-smashed into a paste
  • 4 Each-Anchovy Fillets-chopped super fine, or 1-2 Tablespoons Anchovy Paste
  • 2 Teaspoons-Kosher Salt
  • ½ Teaspoon-Black Pepper
  • 2 Teaspoons-Crushed Red Pepper
  • 1/3 Cup-Fresh Lemon Juice-about 2 lemons
  • 1 ½ Cups-Canola Oil
  • ½ Cup-Parmesan Cheese-grated

Directions

  1. Place all ingredients in a blender except oil and cheese.
  2. Blend to puree, while still blending slowing add oil until all has been incorporated.
  3. Pour into a bowl/jar and stir in parmesan cheese, store cover in refrigerator for up to 5 days.