Adapted from April Bloomfields’s Caesar Salad recipe.
Ingredients
- Roasted chicken, chopped (quantity to required amount) https://berenger.net/recettes/champagne-chicken/
- 7 whole salt-packed anchovies, rinsed
- 2 medium garlic cloves, smashed and peeled
- 3 tablespoons Dijon mustard
- 1/4 cup Champagne vinegar
- 1 large egg
- 1/2 cup grapeseed oil
- 1/2 cup olive oil
- 1 ounce chunk of Parmesan, very finely grated
- 2 heads romaine lettuce, washed and chilled
- Croutons, use your favorite method
Directions
Put the anchovy fillets and garlic in a small food processor and pulse to a rough paste. Add the mustard and vinegar, crack the egg and blend until the mixture is smooth and creamy. With the processor on, gradually drizzle in the oil in a steady stream. Finally, add the Parmesan and blend until it’s all well combined. Scrape the dressing into a bowl, cover, then refrigerate to chill and thicken up. (It’ll keep for up to 3 days).
Pour in about 1/4 cup of the dressing mixing to get a little bit everywhere. Gradually add more dressing to taste, just until it’s all nicely coated.
Add the roasted chicken and croutons, tossing a few times to get a touch of the dressing.
Eat immediately.