My lovely 16 year old son has become a salad eating afficiando – he absolutely loves them and has a huge portion after every meal. Yesterday, I didn’t feel like cooking – we had some left over chicken from the night before but I really fancied a herby Greek salad type meal with lots of chopped cucumber, feta and mint. So when Jake came bounding down the stairs and asked what was for dinner as he couldn’t smell anything (!), I replied “A chopped Greek salad” and waited for him to say “Oh great – how long until we eat?!” Instead he paused and then said – “Hey Mum, can we have a chicken Caesar salad instead? It’s my new favourite salad.” Well, how could I refuse?
I used to love Caesar Salads when I lived in Canada – crisp salad leaves, crunchy croutons, grainy parmesan cheese and a dreamy, creamy, pungent sauce – I was in! I was also butterfingers yesterday, managing to drop a fresh roll of paper towels into a sink full of dirty water, which really, really annoyed me! That was just before I knocked over a bottle of oil which dripped onto the smooth tiled kitchen floor, ensuring that I had to stop and have a huge clean up and wipe down. At that point, I didn’t like my chances of ending up Humpty-Dumpty-like, on that floor!
I know that the dressing traditionally has a raw egg in it but decided that mayonnaise would be a good substitute as it is already egg and oil based and I have to say that I am quite pleased with the result as was Jake. Don’t miss out the anchovies – they add a deep umami flavour that cannot be replicated by salt alone. You could probably substitute with some fish sauce or anchovy paste – you will have to add a little at a time until you get the flavour you like. This makes quite a lot of dressing but it keeps very well and the recipe can easily be halved too.
From the comments below, a few of you have asked about substitutions;
- for mayo – I had a google and Jamie Oliver uses Greek yoghurt – it you try it, do come back and let me know and I will update the post with a credit to you and your blog.
- vegetarian substitute for anchovies – I suggest tamari or soy sauce – start with one teaspoon and see if that adds enough umami – again, do come back and let me know and I will update the post.
- vegetarian substitute for the chicken – try marinating firm tofu slices in smoky paprika, a little lemon juice and oil, then griddle or barbecue.
- 2 Tbsp mayonnaise – don’t skimp on the quality here
- 2 tsp Dijon mustard
- juice of one lemon – about 50 ml or so – see my Tips and Tricks page on how to get the most juice out of a lemon
- 2 cloves of garlic, crushed
- 3 anchovies preserved in oil
- freshly ground black pepper – about ½ tsp
- 120ml/ ½ cup mild olive oil
- 2 Tbsp oil from the anchovies – optional but good!
- 35 g parmesan cheese grated
To serve (for 2 people)
- 1 large slice of sourdough or ciabatta bread cubed into croutons
- a little olive oil
- Half a romaine lettuce, washed and dried
- 2 cooked and sliced chicken breasts – barbecued or cooked on the griddle is the tastiest. Ours was room temperature.
- grated parmesan cheese
- Place the mayonnaise, mustard, lemon juice, garlic, anchovies and black pepper in the bowl of a small food processor and blitz until smooth.
- With the motor running, slowly stream in the olive oil and the anchovy oil to emulsify the sauce. Add the oil slowly – this is the key to the dressing emulsifying and not splitting – the mustard really helps with this process in any case.
- Taste and adjust the flavour (not the salt though as the parmesan goes in next). More garlic? Add another crushed clove. If it’s too sharp from the lemon, add a little more oil but we found that the above measurements were perfect.
- Scrape into a bowl and stir in the parmesan cheese (or you could carry on blitzing in the food processor but I was using my really small one and didn’t have enough space!)
- Taste again and make any final adjustments to the flavour.
- Toss the bread cubes in a little olive oil and either cook them in a dry non-stick frying pan or toast in a hot oven for 5 minutes. Remove to a paper towel lined plate to cool.
- Tear up the romaine leaves into manageable pieces and place in a large bowl.
- Top with the chicken/tofu and croutons.
- Add 3 or 4 tablespoons of the dressing and toss well to coat. Add more if you like more dressing on the salad.
- Scatter with some grated parmesan cheese, dish up and enjoy, hopefully alfresco with a large glass of cold Sauvignon Blanc!
© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.