salad days: classic chicken caesar

my motto: if i salad is complicated, it shouldn't be made. and if it isn't tasty, it's just a bunch of rabbit food. this caesar is perfect on both points. we forgot to make the croutons, but a little less carbo is always a good thing anyway.



chicken caesar salad: serves 4
adapted from martha's great food fast (2007, p. 119)

4 oz italian bread, cut into cubes
3 tb olive oil
4 chicken cutlets (each about 2-3 oz)
1 package romaine lettuce leaves (18-20 oz)
salt + pepper

1/4 cup fresh lemon juice
1/4 cup soy mayonnaise
1/4 cup grated parmesan cheese
2 anchovy fillets, coarsely chopped (essential, not optional!)
1 small garlic clove

1. preheat oven to 375F. place bread on rimmed baking sheet. drizzle 2 tb olive oil and season with salt and pepper; toss to coat. bake, tossing occasionally, until golden about 12-15 minutes. remove and let cool.

2. heat remaining oil in large skillet over high heat. season chicken with salt and pepper. cook until done, 1-2 minutes each side. remove and let cool. slice chicken crosswise into strips.

3. cut romaine hearts crosswise, wash and dry.

4. whisk together all ingredients for dressing until smooth (martha had you use a blender, but that is totally unnecessary).

5. toss all ingredients with a bit of drizzled dressing - a little bit at a time - caesar dressing is very strong and you won't need much for flavor. grate some extra cheese if you'd like on top of each plated salad.