La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France at the time. We chose it while on the road, moving house the first time round, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like we did and like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, after yet another stint in Ireland, we're back in France @ Le Mas d'Ayen

Thursday, March 15, 2012

Chicken Caesar Salad


Now, to many this is nothing new as it is widely known and well liked in English speaking countries.
I was tought this particular recipe by Martha, a Canadian acquantance, about 20 years ago (gosh, I'm getting on a bit).
It's been a while since I last prepared caesar salad and don't really know why I suddenly felt the urge.  Must have been the spring weather. It felt quite nostalgic eating it again.

Normally this is made with romaine lettuce, but iceberg works well too.

Ingredients
  • 1 clove of garlic, peeled
  • 1/2 tbsp mustard powder
  • juice of 1/2 lemon
  • 1 tbsp Worcester sauce
  • 1 coddled egg (*)
  • 1 tin of anchovies
  • 3 tbsp olive oil
  • 5 tbsp sunflower oil
  • 3 heaped tbsp freshly grated parmesan
  • seasoning (salt and freshly cracked black pepper)
  • shavings of parmesan
  • croutons (**)
  • cubed cooked chicken (***)
  • romaine or iceberg lettuce
(*)You coddle an egg by dropping (you know what I mean ;) ) it with shell in water that has just boiled. Leave for one minute. Take it out and leave to cool.
(**) Croutons, made from sliced and cubed bread. Either fry in  a pan with some oil or spread them on an oven tray and toast them in the oven.
(***)The chicken can be blanched, panfried or leftover roast chicken. I had fillet of chicken (our home grown) which I dowsed (when cubed) in a marinade.  Juice of 1/2 lemon, splash of olive oil, thyme, rosemary, oregano, salt, black pepper, garlic powder,paprika and a pinch of cayenne.  Then shallow fried in a pan. hm-hm.

Preparation
  • In a jug/beaker, put the garlic, Worcester sauce, lemon juice, mustard, coddled egg, 1/2 of the anchovies.
  • Use a hand held blender and blend till smooth.
  • Add the oil and blend again. You should have a creamy consistency.
  • Now step away from the blender and add the grated parmesan.
  • Season with salt and pepper.
  • That's your dressing ready.
  • Rip the lettuce leaves in large pieces toss with the dressing (only just before serving), croutons, slivers of the anchovies, chicken and finish with the shavings and more black pepper.
  • Whoah !


Patricia xxx...x
Posted by at
Labels: , , ,

2 comments:

  1. MyriamC7:26 am

    Yummie! Good idea for tonight's dinner. I'll do the marinated chicken, too. Sounds good!

    ReplyDelete
  2. Patricia (La Chatte Gitane)9:46 am

    @Myriam
    Dare I ask ?
    Was it to your liking ? :)

    ReplyDelete

Subscribe to: Post Comments (Atom)
Related Posts Plugin for WordPress, Blogger...