20 Jun Tamatiestraat Caeser Salad

Posted at 14:12h in Recipes, Salads, Sauces & Sides by

Serves 6

The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States.

INGREDIENTS

  • 180g cos lettuce
  • ±500g mini chicken breast fillets
  • 250g diced bacon
  • 1 galic clove, finely chopped
  • olive oil
  • salt & pepper
  • 3-4 boiled eggs
  • ceasar sauce
    • ¼ cup mayonnaise (tangy)
    • 4t grated parmesan
    • juice of ½ lemon, adjust to taste
    • 1 anjovis fillet
    • ½ garlic clove
    • 1t course black peper
  • 12 anchovis, dried lightly on kitchen paper
  • 1 cup frying oil
  • tempura batter – mix together
    • 1 egg yolk
    • ½ cup self raising flour
    • ½ t corn flour
    • salt & pepper
    • sodawater (to form thickish batter) – aprox ½ cup
  •  

INSTRUCTIONS

  1. Prepare the Cos Lettuce by breaking the leaves off the head and rising and drying properly.
  2. Heat a frying pan with a little olive oil and fry the Chicken, Garlic and Bacon until chicken is browned and the bacon crispy. Flavour with salt & pepper. Set aside.
  3. Boil the eggs and set aside. Peel when cooled.
  4. Prepare the Caesar Sauce and set aside.
  5. Plate salad with leaves, chicken/bacon/garlic mixture and sauce. Set platter/plates aside and prepare Anchovies.
  6. Heat the oil in ‘n small frying pot
  7. Prepare the tempura batter and drop Anchovies in the batter. When oil is hot enough, carefully drop Anchovies in oil, as well as extra batter drops. Fry until golden and remove, with slotted spoon, onto kitchen paper.
  8. Sprinkle salad with tempura Anchovies and batter bits and serve immediately.

BOILING EGGS (Delia says):

First, have a small saucepan (or the right sized saucepan depending on how many eggs you need) filled with enough water to cover the eggs by about 1cm.

Bring it up to the boil and when large bubbles are breaking on the surface quickly but gently lower the eggs (from room temperature) into the water, one at a time, using a tablespoon.

Now switch the timer on and give the eggs exactly 1 minute’s simmering time.

Then remove the pan from the heat, put a lid on it and set the timer again, giving the following timings:

6 minutes will produce a soft, liquid yolk and a white that is just set but still quite wobbly.

7 minutes will produce a firmer creamier yolk with a white that is completely set.

Print page