Spring Chicken Caesar Salad

40 mins
Serves 1
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Directions

  1. 1Spatchcock the chicken, meaning to open it out.
  2. 2Spatchcock the chicken, meaning to open it out.
  3. 3Spatchcock the chicken, meaning to open it out.
  4. 4Drizzle olive oil over the chicken.
  5. 5Drizzle olive oil over the chicken.
  6. 6Drizzle olive oil over the chicken.
  7. 7Season generously with salt on both sides of the chicken.
  8. 8Season generously with salt on both sides of the chicken.
  9. 9Season generously with salt on both sides of the chicken.
  10. 10Place the chicken into a hot 230-degree oven.
  11. 11Place the chicken into a hot 230-degree oven.
  12. 12Place the chicken into a hot 230-degree oven.
  13. 13Roast the chicken for 40 minutes.
  14. 14Roast the chicken for 40 minutes.
  15. 15Roast the chicken for 40 minutes.
  16. 16Add an egg yolk to a food processor.
  17. 17Add an egg yolk to a food processor.
  18. 18Add an egg yolk to a food processor.
  19. 19Add Dijon mustard to the food processor.
  20. 20Add Dijon mustard to the food processor.
  21. 21Add Dijon mustard to the food processor.
  22. 22Squeeze lemon juice into the food processor.
  23. 23Squeeze lemon juice into the food processor.
  24. 24Squeeze lemon juice into the food processor.
  25. 25Grate two cloves of garlic into the food processor.
  26. 26Grate two cloves of garlic into the food processor.
  27. 27Grate two cloves of garlic into the food processor.
  28. 28Add a pinch of salt to the food processor.
  29. 29Add a pinch of salt to the food processor.
  30. 30Add a pinch of salt to the food processor.
  31. 31Add five salted anchovies to the food processor.
  32. 32Add five salted anchovies to the food processor.
  33. 33Add five salted anchovies to the food processor.
  34. 34Blend the ingredients in the food processor.
  35. 35Blend the ingredients in the food processor.
  36. 36Blend the ingredients in the food processor.
  37. 37Begin adding olive oil very slowly while blending until it thickens.
  38. 38Begin adding olive oil very slowly while blending until it thickens.
  39. 39Begin adding olive oil very slowly while blending until it thickens.
  40. 40Loosen the dressing with some more olive oil, which is lighter in flavor.
  41. 41Loosen the dressing with some more olive oil, which is lighter in flavor.
  42. 42Loosen the dressing with some more olive oil, which is lighter in flavor.
  43. 43Grate lots of Parmesan into the dressing and blend.
  44. 44Grate lots of Parmesan into the dressing and blend.
  45. 45Grate lots of Parmesan into the dressing and blend.
  46. 46Cut the crust off the sourdough bread.
  47. 47Cut the crust off the sourdough bread.
  48. 48Cut the crust off the sourdough bread.
  49. 49Cut the bread into chunky cubes for croutons.
  50. 50Cut the bread into chunky cubes for croutons.
  51. 51Cut the bread into chunky cubes for croutons.
  52. 52Roll the bread cubes around in the chicken fat from the roasted chicken on a baking tray.
  53. 53Roll the bread cubes around in the chicken fat from the roasted chicken on a baking tray.
  54. 54Roll the bread cubes around in the chicken fat from the roasted chicken on a baking tray.
  55. 55Season the croutons with salt.
  56. 56Season the croutons with salt.
  57. 57Season the croutons with salt.
  58. 58Blast the croutons in the oven.
  59. 59Blast the croutons in the oven.
  60. 60Blast the croutons in the oven.
  61. 61Snap off the woody bits from the asparagus.
  62. 62Snap off the woody bits from the asparagus.
  63. 63Snap off the woody bits from the asparagus.
  64. 64Cut the asparagus into chunky rounds.
  65. 65Cut the asparagus into chunky rounds.
  66. 66Cut the asparagus into chunky rounds.
  67. 67Boil the asparagus in salty water for a couple of minutes.
  68. 68Boil the asparagus in salty water for a couple of minutes.
  69. 69Boil the asparagus in salty water for a couple of minutes.
  70. 70Add the peas to the boiling water with the asparagus.
  71. 71Add the peas to the boiling water with the asparagus.
  72. 72Add the peas to the boiling water with the asparagus.
  73. 73Drain the asparagus and peas.
  74. 74Drain the asparagus and peas.
  75. 75Drain the asparagus and peas.
  76. 76Carve up the roasted chicken.
  77. 77Carve up the roasted chicken.
  78. 78Carve up the roasted chicken.
  79. 79Put the chicken bones aside for stock.
  80. 80Put the chicken bones aside for stock.
  81. 81Put the chicken bones aside for stock.
  82. 82Add lettuce to a large bowl.
  83. 83Add lettuce to a large bowl.
  84. 84Add lettuce to a large bowl.
  85. 85Add the blanched asparagus and peas to the lettuce.
  86. 86Add the blanched asparagus and peas to the lettuce.
  87. 87Add the blanched asparagus and peas to the lettuce.
  88. 88Add a big handful of basil to the salad.
  89. 89Add a big handful of basil to the salad.
  90. 90Add a big handful of basil to the salad.
  91. 91Add the carved roast chicken to the salad.
  92. 92Add the carved roast chicken to the salad.
  93. 93Add the carved roast chicken to the salad.
  94. 94Add lots of the prepared Caesar dressing to the salad.
  95. 95Add lots of the prepared Caesar dressing to the salad.
  96. 96Add lots of the prepared Caesar dressing to the salad.
  97. 97Mix the salad thoroughly with your hands.
  98. 98Mix the salad thoroughly with your hands.
  99. 99Mix the salad thoroughly with your hands.
  100. 100Add the chicken fat croutons to the salad.
  101. 101Add the chicken fat croutons to the salad.
  102. 102Add the chicken fat croutons to the salad.
  103. 103Mix the croutons into the salad.
  104. 104Mix the croutons into the salad.
  105. 105Mix the croutons into the salad.
  106. 106Serve the spring chicken Caesar salad on a plate.
  107. 107Serve the spring chicken Caesar salad on a plate.
  108. 108Serve the spring chicken Caesar salad on a plate.

Ingredients

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