Prep Time: 20 minutes
Cook Time: 1 hour
Caesar Salad with Herbed Chicken
INGREDIENTS
Make-Ahead: Chicken can cook in water bath up to 3 hours before transferring to ice bath. Chicken can be bagged, cooked,
and chilled up to 4 days before serving. Croutons can be made up to 3 days ahead, stored in an airtight container at room
temperature. Dressing can be made up to 2 days ahead, covered and refrigerated.
Chicken:
4 boneless skinless chicken breasts (about 6 oz each)
1 tbs each chopped fresh tarragon and chopped fresh thyme
2 tbs olive oil
Caesar Dressing:
3 anchovy fillets
2 large egg yolks
3 tbs finely grated Parmesan
1 garlic clove, peeled
1 lemon, zested, juiced
1 tbs red wine vinegar
1 tsp Dijon mustard
3/4 cup vegetable oil
Salad:
1/2 lb. sourdough loaf, crusts removed
3 tbs olive oil
2 hearts of romaine, leaves separated and cut in half
Parmesan, for shaving
Serves: 4
METHOD
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Place Sous Vide Cooker in a water bath and preheat to 150°F.
Sprinkle chicken all over with chopped herbs, salt, and pepper. Place chicken in a single layer in a gallon zip top bag and
add olive oil. Using water displacement method, submerge bag in water bath. Alternatively, place seasoned chicken in a
single layer in a large vacuum bag with olive oil and seal. Submerge bag in water bath. Cook 1 hour.
Prepare an ice bath. Submerge bag with cooked chicken in ice bath for 10 minutes, or until chilled.
In a blender, combine anchovy, yolks, Parmesan, garlic, lemon zest, 4 tsp lemon juice, vinegar, mustard, and 1 tbs water.
Blend until completely smooth, about 30 seconds. With blender running, slowly pour in grapeseed oil, stopping and
scraping down sides of blender as needed to ensure ingredients are incorporated. Season with salt and freshly ground
black pepper, adding more lemon juice if necessary.
Preheat oven to 375°F. Tear bread into 3/4-inch pieces (you should have about 4 cups torn bread). On a sheet tray, toss
bread pieces with olive oil and season with salt. Bake, tossing occasionally, for about 15 minutes, or until golden. Cool to
room temperature.
In a large bowl, toss romaine and croutons with dressing. Arrange on platter.
Slice cooked chicken and place over salad. Using a vegetable peeler, shave Parmesan over salad and serve.
To cook chicken:
To make Caesar dressing:
To make croutons:
To serve:
31
32
