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