A similar version of this Ceasar salad was taught to me by my grandfather when I was ten!
Ceasar salad first became popular in California in the late 1960s. I can remember my grandfather in the kitchen experimenting with dressings until he finally came up with one that he was happy to call his own.
He taught me the recipe when I was ten. I was much to young to consider trying it. No way! It was packed with weird things such as anchovies, mayonnaise, mustard and Parmesan cheese. But I remember carefully smashing all the ingredients together with a fork. I think I finally tried it and fell in love with that Ceasar salad around the age of twelve.
Since then I must have made it thousands of times. It was my party piece at university barbecues. In fact in remains so to this day.
Someday I might just give you the original recipe but last night I decided to give it an Indian touch. The flavours were amazing. I promise you… If you love Ceasar salad… And I don’t mean that crummy stuff in a jar, you’re going to devour this one!
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|An Indian Chicken Ceasar Salad With A Californian Touch|
- 3 chicken breasts
- 1 tablespoon cumin powder
- Salt and pepper to taste
- 100ml extra virgin olive oil plus 3 tablespoons for cooking the chicken
- 6 cloves garlic – peeled and smashed
- 6 anchovy fillets
- 1/2 teaspoon smoked paprika
- 1 teaspoon English Mustard
- 2 tablespoons mayonaise
- 1 small bunch chopped coriander
- 1 green chilli pepper – seeded and pounded to a paste
- 1 teaspoon Worcester sauce
- Juice of two limes
- 1 teaspoon smoked or normal black peppercorns – freshly cracked
- 300ml (one good handful) of grated Parmesan cheese
- 6 thin pieces of French bread toasted in a little olive oil (optional)
- 1 large head of very fresh cos (Romaine) lettuce
- Press the cumin powder and the salt and pepper or smoked Curry Guy spicy salt into the chicken breasts.
- Heat three tablespoons of olive oil in a frying pan and fry the chicken breasts over medium heat until cooked through. Set aside.
- Pour the remaining olive oil into a wooden bowl and add the garlic, anchovies and green chili.
- Using a fork, press these ingredients into a think paste.
- Now add the rest of the ingredients up to the Parmesan cheese and stir to combine. Leave a little to the side to serve.
- Tear the lettuce leaves into thirds and toss into the dressing.
- Stir in the French bread slices and the chicken.
- Check for seasoning and the remaining grated Parmesan over the top.