American · Starter
Caesar Salad
Caesar re-rigged for deck service: gem lettuce boats you pick up with your fingers, dressing that clings instead of pooling
- Prep
- 30 min
- Cook
- 25 min
- Serves
- 8
Ingredients
- Chicken thighs, boneless — 1 kg
- Olive oil — 60 ml
- Little gem lettuces — 6 (600 g)
- Egg yolks — 2 (40 g)
- Anchovy fillets — 30 g
- Garlic — 8 g
- Dijon mustard — 10 g
- Lemon juice — 40 ml
- Worcestershire sauce — 5 ml
- Parmesan, finely grated — 100 g
- Neutral oil — 150 ml
- Panko — 100 g
- Unsalted butter — 30 g
- Capers — 25 g
- Fine sea salt — 8 g
- Black pepper — 2 g
Method
- Season thighs; roast at 210 °C fan for 20–25 minutes to 74 °C with crisp edges; rest, slice thin.
- Dressing: pound half the anchovies with garlic; whisk with yolks, mustard, lemon, Worcestershire; emulsify with neutral oil; fold in 60 g Parmesan; loosen with 20 ml water to a thick cream.
- Crumb: fry panko in butter with remaining anchovies (mashed) and capers, 4 minutes to deep gold.
- Separate gem leaves into boats; keep in iced water 10 minutes, spin very dry.
- Fill each boat: dressing smear, chicken, more dressing, anchovy crumb, Parmesan and pepper.