Spring Chicken Caesar Salad

40m
Serves 1
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Directions

  1. 1Spatchcock the chicken, meaning to open it out.
  2. 2Drizzle olive oil over the chicken.
  3. 3Season generously with salt on both sides of the chicken.
  4. 4Place the chicken into a hot 230-degree oven.
  5. 5Roast the chicken for 40 minutes.
  6. 6Add an egg yolk to a food processor.
  7. 7Add Dijon mustard to the food processor.
  8. 8Squeeze lemon juice into the food processor.
  9. 9Grate two cloves of garlic into the food processor.
  10. 10Add a pinch of salt to the food processor.
  11. 11Add five salted anchovies to the food processor.
  12. 12Blend the ingredients in the food processor.
  13. 13Begin adding olive oil very slowly while blending until it thickens.
  14. 14Loosen the dressing with some more olive oil, which is lighter in flavor.
  15. 15Grate lots of Parmesan into the dressing and blend.
  16. 16Cut the crust off the sourdough bread.
  17. 17Cut the bread into chunky cubes for croutons.
  18. 18Roll the bread cubes around in the chicken fat from the roasted chicken on a baking tray.
  19. 19Season the croutons with salt.
  20. 20Blast the croutons in the oven.
  21. 21Snap off the woody bits from the asparagus.
  22. 22Cut the asparagus into chunky rounds.
  23. 23Boil the asparagus in salty water for a couple of minutes.
  24. 24Add the peas to the boiling water with the asparagus.
  25. 25Drain the asparagus and peas.
  26. 26Carve up the roasted chicken.
  27. 27Put the chicken bones aside for stock.
  28. 28Add lettuce to a large bowl.
  29. 29Add the blanched asparagus and peas to the lettuce.
  30. 30Add a big handful of basil to the salad.
  31. 31Add the carved roast chicken to the salad.
  32. 32Add lots of the prepared Caesar dressing to the salad.
  33. 33Mix the salad thoroughly with your hands.
  34. 34Add the chicken fat croutons to the salad.
  35. 35Mix the croutons into the salad.
  36. 36Serve the spring chicken Caesar salad on a plate.

Ingredients

  • 1 chicken
  • olive oil
  • salt
  • 1 egg yolk
  • Dijon mustard
  • 1 lemon
  • 2 garlic cloves
  • 5 salted anchovies
  • Parmesan
  • 1 sourdough bread
  • 1 bunch asparagus
  • peas
  • lettuce
  • basil

Equipment

ovenbaking trayfood processorknifechopping boardpotcolanderlarge bowl

Tips

  • The trick to roasting this chicken is spatchcocking, which means opening it out.
  • For mixing a thick dressing through a chunky salad, hands are always the best tools for the job.

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