Chilli Oil Caesar
Kitty Coles
Rated 5.0 stars by 1 users
Cuisine
Kitty
Author:
Kitty Coles
Servings
4
Prep Time
5 minutes
Cook Time
0 minutes
Controversially I like to do half mayonnaise and half yogurt for my caesar, but if you're more of a full mayonnaise person then feel free to sub the yogurt out. It feels a little less heavy for a Tuesday lunch (which is when I'm eating this).
If I'm in the mood I will make the mayonnaise myself but shop bought does the job. (
I didn't have any leftover roast chicken (very unlike me), but if i did it would be perfect here too.
Ingredients
CROUTONS
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A chunk of sourdough or ciabatta bread (about 300g)
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3 tablespoons of extra virgin olive oil
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Salt and pepper
FOR THE SALAD ,
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4 anchovy fillets (optional)
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1 garlic clove, finely grated
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2 heaped tablespoons of mayonnaise
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2 heaped tablespoons of thick yogurt
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The juice of 1/2 lemon
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A generous 3cm chunk of Parmesan finely grated, plus more for serving
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3 teaspoons of your chosen chilli oil
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2 teaspoons of toasted sesame seeds (optional)
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Salt and ground black pepper
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2 Romaine lettuce or 4-6 Little Gem lettuce, torn
- Shredded cooked chicken (optional)
Directions
- Heat the oven to 180°C fan. Trim the crusts from the bread then tear into 1 cm chunks. Toss with olive oil to coat evenly, then spread out in a single layer on a baking tray. (Use a second if needed so they all evenly crisp up) Bake for around 10 minutes, checking halfway to toss. Bake until golden brown and crispy on the outside but still a little soft on the inside. Season with salt and set aside.
- Finely chop the anchovies, then mash them into a smooth paste with the garlic using a mortar and pestle or back of your knife on a chopping board. The smoother the paste, the better the dressing. In a bowl, whisk together the anchovy-garlic paste, mayonnaise, yogurt, lemon juice, Parmesan, chilli oil, and black pepper. Taste with a lettuce leaf, then adjust seasoning with salt and more chilli oil if desired. If you'd like it looser, just add a splash of water.
Add the lettuce into a large bowl and use your hands to toss the greens and croutons with a generous amount of dressing. Finish with extra Parmesan and black pepper and Serve immediately. Compulsory to stand at the counter and eat at least 5-10 leaves with your fingers before finally committing to a plate.
- Any leftover dressing can be stored in the fridge for up to 5 days.
