The perfect Caesar salad: Little tricks for maximum flavor!
Everyone loves Caesar salad! But it's the little things that turn a good Caesar salad into a standout. So we asked Ben Henger how he makes his perfect Caesar salad. And Ben delivered! We'll show you the little tricks for a salad that will make you happy.
Fleischglück Shop & Newsletter 🛒
If you want to support us, check out our Fleischglück shop. There you'll find shirts, caps, knives, books – and soon also information about our new project! https://shop.fleischglueck.de
📬 And if you don't want to miss anything:
Click here for the newsletter! https://bit.ly/newsletter-fleischglueck
More about our chef Ben Henger:
https://www.deinlieblingskoch.de/
https://www.create-performance.de/
Roasted Caesar Salad for 2 people
Ingredients
For the salad:
4 romaine lettuce hearts
5 small tomatoes
For the Caesar dressing:
40 ml vegetable broth
1 anchovy fillet
6 capers
2 tbsp white balsamic vinegar
30 g Parmesan cheese, finely grated
2 garlic cloves (blend into a paste)
Juice of half a lemon
1 egg yolk
1 tsp mustard
Salt, sugar, pepper
160 ml sunflower or olive oil
For the croutons:
1/4 baguette
Olive oil
1 sprig of rosemary
1 garlic clove
1 small knob of butter
Parmesan cheese (to taste) (optional)
Chives (optional)
For the chicken:
1 Pollo Fino/chicken thigh (thigh removed from the bone or purchased as is)
Salt, sugar
Preparation
1. Prepare the Caesar dressing:
1. Combine vegetable stock, anchovy fillet, capers, white balsamic vinegar, Parmesan cheese, garlic paste, lemon juice, egg yolk, and mustard in a tall container.
2. Blend with an immersion blender until smooth.
3. Gradually add the sunflower or olive oil, blending continuously until creamy.
4. Season with salt, sugar, and pepper to taste.
2. Prepare the croutons:
1. Cut the baguette into small cubes.
2. Heat a little olive oil in a pan and add the butter.
3. Add the rosemary sprig and the peeled, crushed garlic clove.
4. Fry the baguette cubes in the pan until golden brown.
5. Finally, add the Parmesan cheese and chopped chives, then remove the pan from the heat.
3. Prepare the chicken:
1. Rub the meat side of the chicken thigh with salt and sugar.
2. Sear the skin-side of the chicken thigh in a pan until crispy.
3. Let the chicken thigh cook on the other side over the residual heat.
4. Prepare the lettuce and tomatoes:
1. Halve the romaine lettuce hearts.
2. Quarter the tomatoes.
5. Serve:
1. Add the romaine lettuce hearts to the pan with the chicken and sear briefly until lightly browned.
2. Arrange the chicken thigh and the seared romaine lettuce hearts on plates.
3. Add the tomato quarters.
4. Drizzle the Caesar dressing over the salad.
5. Sprinkle the croutons on top.
Enjoy!