ROASTED CAESAR SALAD RECIPES

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CEASAR SALAD WITH ROASTED CAPERS RECIPE - FOOD.COM



Ceasar Salad With Roasted Capers Recipe - Food.com image

Just perfect for something out of the ordinary but still familiar. The capers replace the croutons for a more contemporary version. Serve as a side salad or make it more of a meal by topping with some cooked chicken strips & crusty bread and you've got yourself a divine meal! From the Chicago Tribune Good Eating Section, May 19, 2010

Total Time 43 minutes

Prep Time 25 minutes

Cook Time 18 minutes

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup large capers, drained, rinsed
1 teaspoon olive oil
1/2 cup olive oil
1 large egg
3 garlic cloves
1/4 cup lemon juice, fresh
1 teaspoon anchovy paste
1/4 teaspoon pepper
1/2 cup asiago cheese, grated, divided
2 heads romaine lettuce, trimmed and torn into bite-size pieces

Steps:

  • Heat oven to 400°.
  • Place the capers and 1 teaspoon oil in a small heavy roasting pan.
  • Roast turning a few times, until crispy, about 18-20 minutes. *WATCH carefully towards the end. Remove from the pan, cool and reserve.
  • Meanwhile, immerse the egg in a small saucepan of boiling water. Remove the pan from the heat; allow to sit for 10 minutes. Remove the egg from the water; allow to cool about 10 minutes.
  • Mince the garlic in a food processor. Add the lemon juice, anchovy paste, pepper; process to combine.
  • Spoon in the egg; pulse until combined. Add 1/2 C oil until emulsified. Pulse in 1/4 C cheese. Taste for seasoning.
  • In a large bowl, combine the lettuce and capers with the dressing & toss to combine. Add the remaining 1/4 C cheese; toss.

Nutrition Facts : Calories 222, FatContent 20.4, SaturatedFatContent 3, CholesterolContent 32.1, SodiumContent 248.1, CarbohydrateContent 8.5, FiberContent 4.7, SugarContent 2.8, ProteinContent 4.3

CAESAR SALAD ROAST CHICKEN RECIPE RECIPE - EPICURIOUS



Caesar Salad Roast Chicken Recipe Recipe - Epicurious image

The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.

Provided by Molly Baz

Yield 4 servings

Number Of Ingredients 13

8 anchovies, mashed to a paste
8 garlic cloves, finely grated
6 Tbsp. mayonnaise, divided
1 Tbsp. Dijon mustard, plus more for serving
2 Tbsp. extra-virgin olive oil, divided
1½ tsp. freshly ground black pepper, plus more
1 (3½–4-lb.) whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
Kosher salt
8 medium shallots, unpeeled, halved lengthwise
2 lemons, divided
1 oz. Parmesan, finely grated
4 oz. country-style bread, torn into (1½") pieces
2 romaine hearts, leaves separated, torn

Steps:

  • Place a rack in lower third of oven; preheat to 450°F. Whisk anchovies, garlic, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 Tbsp. oil, and 1½ tsp. pepper in a small bowl. Set aside 1 Tbsp. anchovy mayo in another small bowl.
  • Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
  • Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 45–55 minutes. If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 40 minutes (a thermometer inserted right at the joint should register 160°F). Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. Reserve skillet.
  • Reduce oven temperature to 400°F. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 Tbsp. anchovy mayo, remaining 3 Tbsp. mayo, and remaining 1 Tbsp. oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
  • Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
  • Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside.

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CAESAR SALAD ROAST CHICKEN RECIPE RECIPE - EPICURIOUS
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