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chef's favorite Recipes: Salads
Chicken Little Caesars
Chef Pippo
Lamberti at Positano Coast by Aldo Lamberti
212 Walnut Street, 2nd Floor
Philadelphia, PA 19106, (215) 238-0499
Parmesan Crisps, Grilled Chicken,
Romaine and our decadent Caesar Dressing.
Ingredients:
For Caesar Dressing:
* 1/2 c. Dijon mustard
* 1 1/2 tbsp. Anchovies, made into a paste
* 3 c. grated parmesan
* 2 qts. Mayonnaise
* 4 cloves grated garlic
* 5 juiced lemons
* salt (to taste)
* tabasco (to taste)
* 1 tbsp. Worcestershire
* water (if necessary)
* 1 c. olive oil
For Chicken:
* 1 heart of Romaine cut into half
* 2 slices of white bread (thin)
* Olive oil (as needed)
* 1 clove of garlic
* 3 tbsp. Grated parmesan
* Caesar Dressing (as needed, to left)
* 1 chicken breast, pounded flat and marinated with
dressing
* Sliced Parsley (as needed).
Procedure:
For Caesar Dressing:
Whisk together the mustard, anchovy paste and garlic.
Add the mayonnaise and then the lemon juice. Continue
to whisk, and season with salt, tabasco and Worcestershire
sauces. Add olive oil and mix in to incorporate. Check
seasonings, you should be able to taste the garlic,
lemon, parmesan and a bit of the anchovy. Thin with
water if necessary.
For Chicken Little
Caesars:
To make the parmesan crisps, take the sliced bread and
drizzle with olive oil and rub with the crushed garlic
clove. Season with salt and pepper and place in the
oven. When the bread starts to dry, flip it over and
put back in the oven. When it starts to get crisp, sprinkle
with the grated parmesan and finish baking.
To make the salad (with chicken –
also can be made without chicken) first make sure that
the grill is oiled and place the pounded, marinated
chicken on the grill and weigh down with sizzle platters
until the chicken is very flat. Slice half of the Romaine
and keep the inside hearts whole. Toss everything with
the dressing and parsley. Slice the chicken in a square
and chop the remaining chicken pieces and toss with
the lettuce. Arrange the Romaine heart on the plate
with the sliced lettuce and chicken. Garnish with the
parmesan crisps.
Chef's Notes:
* Our Parmesan Crisps are homemade
and take the place of the “usual” croutons
that top most Caesar salads.
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