'Cesar' Salad from ‘Model Kitchen’
Reprinted with permission from Model Kitchen by Cesar Casier (Dragonetti).
Photograph by Kai Z Feng
“Cesar” Salad
Serves 2
The ultimate dish, this is my favorite salad! I’ve given this recipe a model touch. The Parmesan has been replaced by a pear and the croutons are
made of whole-grain bread.
For the salad:
2 chicken filets
½ head of iceberg lettuce
2 eggs
1 slice whole-grain bread, toasted
1 pear
1 radish
Salt and pepper
For the caesar dressing:
2 egg yolks
5 anchovy filets, packed in oil
1 clove of garlic
Olive oil
1 teaspoon mustard
Lemon juice
Salt and pepper
Wash and shred the lettuce. In the meantime, bring some water to a boil in a small saucepan. Season the chicken with salt and pepper and place it on a baking sheet in the oven. When the water boils, cook the eggs until they are hard-boiled (8 to 10 minutes). Peel the pear and cut into slices. Also lay the pear slices on the baking sheet and broil, but for no more than 20 seconds. Arrange the lettuce in the center of the plate. Peel and quarter the hard-boiled egg and place on top. When the chicken is ready, cut it into pieces and cut the toast into small squares. Add to the salad. Finally, top the salad with the grilled pear slices and the thinly sliced radish. Serve with Caesar dressing on the side.
Mince the anchovies and grate the clove of garlic. Place the egg yolks in a bowl and add the anchovies, garlic and mustard. Mix thoroughly and gently fold in a bit of fruity olive oil and a little lemon juice until you have a smooth dressing. Season to taste with pepper and just a bit of salt. The dressing won’t need much salt because the anchovies are salty enough.
Photograph by Sven Everaert
More crisp and refreshing salads:
Spring Pea Salad with Goat Cheese
