Caesar Salad with Parmesan Chicken

I call this recipe ‘mock’ Caesar salad because it doesn’t have the classic ingredients that Caesar dressing is known for. I use mayonnaise in place of egg yolks and Worcestershire or Fish sauce in place of anchovies. I’m not ‘really’ replacing the anchovies, just using a different form since fish sauce is made from them. If you don’t like/don’t have fish sauce Worcestershire will work too. It also has anchovies in it. I also like to add a little Dijon mustard for flavor. Through lots of (happy) trials and errors I finally came up with a recipe I’m happy with. It’s every bit as rich and satisfying as the genuine recipe.

I go through periods of time where I am absolutely obsessed with Caesar salad! I’ll eat them night and day for a week straight. During those times it’s nice to have this already to go in the fridge. Each batch makes 4-5 dinner sized salads depending on how much dressing and greens you use and will keep for a few days stored in a glass jar in the refrigerator. Just give it a serious shaking before using.

To turn Caesar salads into a dinner salad I like to add chicken. Juicy, tender, oven-baked Parmesan Chicken to be precise. It’s excellent straight out of the oven, still hot, thinly sliced or rough chopped and piled on top. The leftovers are just as good cold for lunch the next day.

Mock Caesar Salad Dressing

(by Reeni)

1 tablespoon Mayonnaise

1 tablespoon fresh squeezed lemon juice

2 teaspoons Worcestershire or Fish Sauce

2 Garlic cloves, finely minced

1 teaspoon Dijon Mustard

1/2 cup Extra-Virgin Olive Oil

1/4 cup Parmesan cheese, grated, plus more for shaving/sprinkling over top

Sea/Kosher salt and fresh Pepper

Garlic Croutons

By Hand:

1. In a small mixing bowl whisk together the Mayonnaise, Lemon Juice, Worcestershire, Garlic, and Mustard until well combined.

2. Stream in the oil while whisking and continue whisking for a minute or two.

3. Stir in Parmesan. Taste and adjust to suit your own taste by adding more Garlic, Lemon Juice, Worcestershire, or Mayonnaise for a creamier finish. Season with salt and pepper.

4. Toss with Romaine hearts, additional Parmesan, Croutons, and slices of Parmesan Chicken.

In a Food Processor:

1. To the bowl of a food processor add the Mayonnaise, Lemon Juice, Worcestershire, Garlic, and Mustard. Pulse until well creamy and well combined.

2. Stream in the oil while pulsing. Pulse until well emulsified.

3. Taste and adjust to your own tastes by adding more Lemon Juice, Worcestershire or Mayonnaise for a creamier finish.

4. Stir in Parmesan cheese, taste and season with salt and pepper.

5. Toss with Romaine hearts, additional Parmesan, croutons, and slices of Parmesan Chicken.

Oven-Baked Parmesan Chicken

(by Reeni)

1 and 1/2 pounds boneless Chicken Breast

1 egg, beaten

1/2 cup Cornflake Crumbs, Italian Seasoned Bread Crumbs or Panko

1/3 cup Parmesan Cheese, finely grated

1 teaspoon Italian Seasoning

1. Preheat oven to 425 degrees. Prepare a 9×13-inch baking pan by lining it with foil and spraying it with non-stick spray.

2. Pound out the Chicken Breasts between two pieces of Saran Wrap using a meat mallet or a small skillet.

3. In a medium-sized shallow bowl beat the egg. In another shallow bowl mix the Bread Crumbs and Parmesan Cheese.

4. Dunk the Chicken Breasts one at a time into the egg and then into the bread crumbs covering all sides and patting the crumbs on

with your hands if necessary.

5. Place the Chicken Breasts in the prepared pan and bake for about 25 minutes or until juices run clear and center is no longer pink.

Garlic Croutons
(by Reeni)

2 cloves Garlic, minced
1 – 2 teaspoons Olive Oil
Butter
a few slices of baguette or Italian bread, or a hard roll1. Butter both sides of the bread, and then cube as big or as little as you want.

2. To a small skillet add the olive oil, another pat of butter, the garlic and the crumbs.