Chicken Caesar Salad with Anchovy Croutons
Ingredients
Chicken thighs
Eggs
Oil
Anchovy
Garlic
Dijon
Lemon
Worchestershire Sauce
Baguette
Romaine Leaves
Parsley
Cook the Chicken
Preheat a cast iron skillet on medium. Season the chicken thighs with salt and pepper, then place them skin side down in the skillet.
After about 8 minutes, the skin will should be golden brown. Flip the chicken and place the skillet in a 350 degree oven.
After about 15 minutes, the chicken will be cooked through. Remove the chicken to a plate to cool slightly, and reserve the rendered chicken schmaltz.
Once cooled, remove the skin and shred the chicken into small pieces
Make the Dressing
First, make a mayonaisse. Place the egg yolk in a medium bowl. Add the dijon and whisk together until smooth.
Gradually (like a drop at a time, add the oil. Once you have added about half, you can start adding a little faster.
Finely dice the anchovies and garlic into a paste. Add the anchovy garlic paste and the parmesan to the mayonnaise and stir to combine
Add the lemon juice, salt, black pepper and worcesterchire sauce and stir. Taste for seasoning and adjust for acid or salt.
Make the Croutons
cut the bread into slices, then tear the slices into bite sized pieces. This will help keep them relatively similar in size, but get the rough edges that make these crunchy and delightful
Place the skillet over a medium low heat, and add chopped garlic and the anchovy fillets. stir until fragrant and the anchovy fillets have broken down.
Add the torn bread pieces, and turn to coat the bread. Season with salt and pepper.
Add to the oven. Cook for 15 minutes, flip and cook for another ten minutes.
Assemble the Salad
place the torn romaine leaves and parsley to a bowl, toss to combine.
Dress with half of the dressing and toss. Taste a one of the leaves and test. If it needs more dressing, add some of the remaining, toss, and test again.
Add the croutons and chicken and give a final toss before serving.