Finally a use for the salad tongs I bought the Resident Frenchman ages ago. They are clearly too big for our bowl, anyone want to donate a large wooden salad bowl to us?
When I saw this recipe in Fine Cooking this month, I thought it would be perfect for this weather – much lighter than the dense food we’ve been eating all winter. Plus it looked super good. But, this recipe wasn’t just good, it was amazing. It was difficult not to eat all the croutons before they made it into the salad and lick the dressing bowl clean (okay, maybe I did do that). Seriously, I know this recipe looks a little involved, but it is surprisingly simple and the results are delicious. I’ve never made my own croutons before and it was well worth it, they tasted fresh and perfectly crunchy. And the dressing…well, I want to marry this dressing. Mmm…thick, flavorful, perfect.
To speed up the cooking of the chicken in the salad, I pounded the chicken into paillards. Paillards literally means flattened meat in French. They are what you would use in chicken piccata. Paillards are a great – they cook up extremely quickly, which is nice when you are short on time. You can buy them at the grocery store, but they are extremely easy to do on your own, especially when you have a meat mallet and some frustrations to work out. In case my directions and photos are not enlightening, Martha, of course, has a slide show on how to make them. Oh Martha, I love you even though you might run me over if I was in your way.
Pre pounded | Post pounded |
A few notes: Fine Cooking recommends grating your own cheese. I’m sure that is amazing, but store bought grated is just fine, as long as it is decent quality (i.e. not Kraft). Try to find more coarsely grated cheese to add texture to the salad and dressing. If you do grate your own cheese, use the food processor. Don’t skip the anchovies. They may look gross, but they give the dressing the classic Caesar flavor and don’t add fishiness. Finally, the dressing has a raw egg yolk in it. I buy organic, cage free eggs and we go through them regularly. The Salmonella rate for eggs is extremely small (0.005% to be exact). If you buy quality fresh eggs, a raw yolk will mostly likely not make you ill. If you disagree, then coddle the egg by placing a room temperature egg in its shell in boiling water for 45 seconds to slightly cook it.