Tuesday, June 18 2013, 10:48 AM MDT
Caesar Salad With Pan Seared Chicken And Watermelon
As Aired On June 25, 2012
Recipe Courtesy Chef Bryan Woolley
4 boneless skinless chicken breasts
2 cloves garlic, smashed into a paste
4 anchovy fillets (pre-cooked)
2 egg yolks
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1/2-3/4 cup extra virgin olive oil
1/3 cup grated parmesan cheese
salt and pepper to taste
2 head romaine lettuce, chopped
watermelon, de-rhine and cut into bite size pieces
1.) Place the garlic cloves, anchovy fillets, egg yolks, Dijon mustard, and lemon juice in a blender and process until smooth.
2.) With the blender running, slowly drizzle in the olive oil to create an emulsion.
3.) Stir in the grated parmesan cheese. Add salt and pepper to your tastes.
4.) Place the chicken breasts in a large plastic bag.
5.) Pour half of the dressing over the chicken breasts and allow them to marinate for one hour in the refrigerator.
6.) Grill the chicken breasts until fully cooked and set aside to rest.
7.) For the salad, finely mince up an additional garlic cloves and rub it over the inside of the salad bowl. Add the lettuce.
8.) Pour enough dressing over the lettuce to lightly coat it. Sprinkle with some additional grated parmesan cheese.
9.) Plate four salad plates. Cut each chicken breast into slices and fan them across the salad. Serve and Enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)