Ultimate Caesar Salad & Grilled Chicken Breast

The Ultimate Caesar Salad 

Ingredients 

Dressing

3/4 cup Emma Extra Virgin Olive oil*
1/4 cup white wine vinegar
5-6 garlic cloves roughly chopped
3 tbsp. grated parmesan cheese
1/4 tsp fresh lemon juice
1 large egg
1 tsp Dijon mustard
1/8 tsp Worcestershire Sauce or anchovy paste  

Salad and Croutons

1 large head of Romaine lettuce*
6 Slices Olymel bacon*
2-4 thick slices of fresh sourdough bread – or any old bread that needs to be used up!
1 tsp dried thyme
1 tsp dried oregano
Parmesan cheese

 Instructions

Remove the crusts from the sourdough slices. Tear the bread off into 3/4" or so bite sized pieces.  Lay all out on a plate or tray to dry ever so slightly while you work on the dressing and bacon. 

Place all dressing ingredients into a blender. Blend until smooth and creamy. Set aside and store in the fridge till needed. 

Place the bacon in a sauté pan and sauté at medium heat until cooked through, but not dry crisp. Remove to a paper towel to drain. When the bacon has cooled, tear into bite sized pieces. 

In the pan, remove all but 1-2 tbsp. of the bacon fat.  Sprinkle the thyme and oregano evenly over the oil.  Raising the heat to medium-high, add the cut-up bread to cover the pan in one layer. Leave to fry for about 40 seconds. Start checking and tossing, so that all sides get equally crisped up. There should be browning, but no burning. Remove when all are crisped up and lay on the paper towel and then a bowl.
Wash, dry and tear the leaves of the Romaine, add to large bowl. To the assemble the salad, add 2/3 of the croutons and 2/3 of the bacon. Start off with 1/2 cup of dressing and see what happens after tossing gently but thoroughly. Place into a serving bowl. Top with the remaining croutons and bacon.
Using a vegetable peeler, shave parmesan cheese over the top of the salad - do not be too skimpy!

 The recipe for this dressing makes about 1.5 cups. It will last a couple of weeks in the fridge. 

 Recipe and photo credit: The Lemon Apron
*In Flyer April 25-May 1, 2021

Grilled Chicken Breast

 Ingredients

6 Local boneless skinless chicken breasts*
1/2 cup Emma Extra Virgin Olive oil*
3 tbsp. brown sugar
3 tbsp. soy sauce
2 tsp lemon zest
1 tbsp. parsley leaves chopped, plus more for garnish
1 tbsp. thyme leaves chopped
1 tsp salt
1 tsp pepper
1 tbsp. minced garlic 

Instructions

Place the chicken breasts in a bowl. In a medium sized bowl, whisk together the olive oil, brown sugar, soy sauce, lemon zest, parsley, thyme, salt, pepper, and garlic.

Pour the marinade over the chicken. Marinate for at least 1 hour, or up to 24 hours.

Heat an outdoor grill or indoor grill pan to medium. Add the chicken in a single layer.

Cook for 6-8 minutes per side, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F.

Let the chicken rest for 6 minutes. Sprinkle with additional parsley for garnish, then slice and serve.

 Recipe and photo credit: Dinner at the Zoo
*In Flyer April 25-May 1, 2021