Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
FOR THE DRESSING: 1 lemon1/4 cup freshly grated Parmigiano-Reggiano2 Tbs. mascarpone (or cream cheese)2 tsp. Dijon mustard1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste1/4 tsp. Worcestershire sauce1/2 cup extra-virgin olive oil1 tsp. chopped fresh thymeCouple dashes of TabascoKosher salt and freshly ground black pepperFOR THE SALAD:2 Tbs. extra-virgin olive oil1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste1/8 tsp. crushed red pepper flakes1/2 baguette, cut into eight 1/2-inch-thick slices on the extreme diagonal so they’re about 6 inches long3/4 cup freshly grated Parmigiano-Reggiano2 cups thinly sliced leftover roast chicken 1 lb. romaine hearts (about 2 medium), cored, washed, spun dry, and cut in 2-inch pieces
MAKE THE DRESSING:
Finely grate about 1 Tbs. zest from the lemon. Squeeze the lemon to get 2 Tbs. juice. In a blender or mini chopper, purée (as much as possible) the lemon juice, Parmigiano, mascarpone, mustard, garlic, and Worcestershire sauce, scraping the sides as needed. While puréeing, drizzle in the oil, slowly at first and then in a more steady stream as the mixture thickens and emulsifies. Thin the vinaigrette with water if needed. Add the lemon zest, thyme, and Tabasco and purée. Taste and season generously with salt and pepper (about 1 tsp. of each) and more lemon juice if you like.
PREPARE THE SALAD:
Heat the oven to 425°F. In a small bowl, mix the oil, garlic, and red pepper flakes. Set the baguette slices on a baking sheet and brush them with the oil mixture. Sprinkle with 1/4 cup of the Parmigiano. Bake until browned, 10 to 12 min.
In a small bowl, toss the chicken with about 1/4 cup of the dressing. In a large bowl, toss the romaine and 1/4 cup of the Parmigiano with enough dressing to coat lightly (you might not need it all). Add salt and pepper to taste.
Put the dressed greens on plates and top with the chicken and a drizzle of dressing, if any remains. Sprinkle with the remaining 1/4 cup Parmigiano and some black pepper and serve immediately with the toasts.
Number of Servings: 4
Recipe submitted by SparkPeople user BREEHARDY.
Finely grate about 1 Tbs. zest from the lemon. Squeeze the lemon to get 2 Tbs. juice. In a blender or mini chopper, purée (as much as possible) the lemon juice, Parmigiano, mascarpone, mustard, garlic, and Worcestershire sauce, scraping the sides as needed. While puréeing, drizzle in the oil, slowly at first and then in a more steady stream as the mixture thickens and emulsifies. Thin the vinaigrette with water if needed. Add the lemon zest, thyme, and Tabasco and purée. Taste and season generously with salt and pepper (about 1 tsp. of each) and more lemon juice if you like.
PREPARE THE SALAD:
Heat the oven to 425°F. In a small bowl, mix the oil, garlic, and red pepper flakes. Set the baguette slices on a baking sheet and brush them with the oil mixture. Sprinkle with 1/4 cup of the Parmigiano. Bake until browned, 10 to 12 min.
In a small bowl, toss the chicken with about 1/4 cup of the dressing. In a large bowl, toss the romaine and 1/4 cup of the Parmigiano with enough dressing to coat lightly (you might not need it all). Add salt and pepper to taste.
Put the dressed greens on plates and top with the chicken and a drizzle of dressing, if any remains. Sprinkle with the remaining 1/4 cup Parmigiano and some black pepper and serve immediately with the toasts.
Number of Servings: 4
Recipe submitted by SparkPeople user BREEHARDY.
Nutritional Info Amount Per Serving
- Calories: 606.6
- Total Fat: 44.6 g
- Cholesterol: 47.1 mg
- Sodium: 1,068.6 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 3.0 g
- Protein: 21.8 g
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