Leader Henry Sanchez, In his program “Cómetelo” on Canal Sur, he always responds to the requests of his viewers. As many had requested the recipe for Cesar saladdecided to prepare a menu in which this famous salad is part of a dish in which it accompanies a marinated chicken. In this recipe do not mix the chicken because the original recipe was not included.
What’s in Enrique Sánchez’s Caesar salad?
To make it look homemade, make the mayonnaise yourself. The dressing touch for the Caesar salad is add a few anchovies to the garlic mayonnaise and mash well. The chef prepares it with sunflower oil but when it is already emulsified, add a drizzle of extra virgin olive oil to give it a touch of flavor.
Caesar salad is usually prepared with romaine lettuce, but you can innovate and prepare it with other sprouts or even fresh spinach. You have to cut it into small pieces. If lettuce is torn with your fingers instead of a knife, it won’t oxidize if you take too long to eat it.
Another of the main ingredients are bread croutons. Nothing to buy, they are prepared in a pan with good extra virgin olive oil and two whole cloves of garlic, with the skin, to flavor (even if you remove them later).
Cheese It cannot be missing in the Caesar salad either. In some recipes it is added to the sauce, but Enrique Sánchez prefers to grate it immediately and in abundance, on the salad just before serving.
The recipe for Caesar salad with marinated chicken
Caesar salad with marinated chicken
for 4 people
- 2 chicken breasts
- 1 lemon
- 5 garlic cloves
- 3 anchovy fillets
- 1 piece of bread
- grating cheese
- Perrin Sauce
- 1/2 cup sunflower oil
- sugar, oregano, thyme and parsley
- extra virgin olive oil, salt and pepper
- fresh white asparagus (if April or May) to serve
Step by step
Prepare the marinade
In a bowl, combine 2 minced garlic, a tablespoon of oregano, a little thyme and chopped parsley, the juice of ½ a lemon, 3 tablespoons of Perrin sauce, 4 tablespoons of olive oil, extra virgin olive, salt and pepper.
Cut the breast and marinate
Cut each breast in half. Open each of these book-shaped halves and drop them into the marinade. Let stand in marinade for at least 30 minutes.
Put 1 clove of garlic, 2 egg yolks and the sunflower oil in the glass of the blender. Beat until emulsified like mayonnaise. Add 3 anchovy fillets, a few drops of lemon and, at the end, a small drizzle of extra virgin olive oil. Book cool.
brown the croutons
Start heating a frying pan with extra virgin olive oil 2 whole cloves of garlic. When they begin to brown, add the bread cut into small portions and fry until lightly browned. Then let them drain on paper and remove the garlic.
fry the chicken
In the same oil left over from the croutons, brown the chicken breasts with their attached marinade.
toss the salad
Mix the lettuce, the croutons and wrap it well with the sauce. Immediately grate the cheese generously on top.
present the plate
Arrange the marinated duck breasts and, next to it, a portion of Caesar salad as an accompaniment. If it’s the season, you can add some fresh white asparagus, which gives an original counterpoint.
If you want to vary your Caesar salad recipe, here are other appetizing proposals: