Chicken Caesar Salad
Marked for Revision Time: 1 hr Yields: serves Cost: $5.42 per serve Difficulty: 5/10
Alledgedly made first by an Italian chef in Mexico. Following the way dad made this at home, but using sauce from Recipe Tin Eats and egg technique from Australian Eggs.
Ingredients
- Chicken thigh 500 grams
- Iceberg lettuce 0.5 heads (8 cups)
- Tomato 4 whole
- Eggs 4 whole
- Bread 6 whole (slices)
- Mayonnaise 1 cup
- Dijon mustard 2 tsp
- Worcestershire sauce 1 tbsp
- Parmesan 100 grams (0.5 cup grated)
- Garlic 3 cloves
- Lemon 0.5 whole (2 tbsp juiced)
- Milk 3 tbsp
- Salt to taste
- Pepper to taste
Steps
- Place 2 whole chicken thighs in pan on high heat. Sear and then place lid on, reduce heat if it burns, flip, repeat. Do 2 batches, 2 thighs at a time.
- Half fill a medium saucepan with cold water, place eggs in the water and heat on medium until it starts to simmer.
- Juice lemon and crush garlic. Mix all sauce ingredients in a bowl.
- When eggs are simmering, start a 6 minute timer.
- Cut tomato and lettuce into large chunks, wash lettuce.
- Prepare a bowl of ice water for eggs.
- Remove eggs from heat into ice water, then peel shells and cut into quarters.
- Toast bread and cut into 16 pieces per slice.
- Combine all ingredients and toss.
