A fresh and flavorful Caesar salad featuring crisp romaine lettuce, homemade anchovy-garlic dressing, crunchy Parmesan croutons, and tender grilled chicken breast. This recipe brings a bold yet balanced taste inspired by Gordon Ramsay's kitchen.
Begin by making the base mayonnaise: in egg yolks, mix a teaspoon of Dijon mustard with a splash of red wine vinegar. Whisk continuously while slowly drizzling in olive oil until you achieve a thick, creamy texture.
Enhance the mayonnaise by blending in finely crushed anchovies and garlic paste.
Add grated Parmesan, lemon juice, and a little water to lighten the dressing and deepen its flavor.
To make the croutons, cut crusty bread into cubes, season with salt and pepper, then sauté in hot olive oil until golden and crisp.
During cooking, sprinkle grated Parmesan over the croutons and stir frequently to prevent sticking.
Tear romaine lettuce into large pieces, drizzle with lemon juice, then toss with half of the dressing. Reserve the remaining dressing for later.
Add half of the croutons to the lettuce and mix well. Then add the rest of the croutons and garnish with extra grated Parmesan.
Preheat a grill pan. Butterfly the chicken breasts by slicing them horizontally almost through and opening them flat.
Season the chicken on both sides with salt and pepper. Grill for 3 to 4 minutes per side, until grill marks form and the chicken is cooked through.
Brush the grilled chicken with the remaining anchovy dressing and let it rest briefly to let the flavors meld.