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The Ultimate Caesar Salad

By Thom Bateman

The Ultimate Caesar Salad

The Ultimate Caesar Salad

Caesar Salad, two ways by @chefthombateman. Make this classic dish, with wood-fired roast chicken, cooked in the Gozney Dome, then take it up a level, with Thom's supercharged version. Which is will you choose?

Ingredients

Chicken Caesar Salad


For the roasted chicken

1 chicken crown

1/2 lemon

A bunch of thyme

Generous pinch of salt

Drizzle of olive oil

For the croutons

3 thick slices of crusty bread

5tbsp olive oil

Generous pinch of salt

A few grinds of black pepper

For the dressing

2 egg yolks

1tbsp wholegrain mustard

3 tinned anchovies and a drizzle of oil from the tin

Juice of 1/2 lemon, taste and add extra if required

30g / ¼ cup grated parmesan

1tsp Worcestershire sauce

2 garlic cloves, grated

2tsp chicken fat from the roasting tray

50ml / ¼ cup olive oil

100-120ml / ½ cup vegetable oil

Generous pinch pf salt

A few grinds of black pepper

1 ice cube

For the salad

2 Romaine lettuce, leaves picked, large ones sliced into 4cm chunks

A generous grating of parmesan and grind of black pepper


The Ultimate Chicken Caesar Salad


For the chicken mousse – make sure all ingredients are cold

1 chicken breast, sliced into chunks

1 egg white

80ml / 2.5 fl oz single cream

100ml / 3fl oz double cream / thick cream

2tsp chopped tarragon

A piping bag


For the roasted chicken

1 chicken crown

1/2 lemon

A bunch of thyme

Generous pinch of salt

Drizzle of olive oil


For the chive oil

150g chives

180ml / 6fl oz vegetable oil

Small pinch of salt

100g smoked pancetta


For the croutons

3 thick slices of crusty bread

2tbsp chicken fat from the roasting tray

5tbsp olive oil

Generous pinch of salt

A few grinds of black pepper


For the dressing – makes enough for the Thom’s Basic Caesar Salad too

2 egg yolks

1tbsp wholegrain mustard

3 tinned anchovies and a drizzle of oil from the tin

Juice of 1/2 lemon, taste and add extra if required

30g / ¼ cup grated parmesan

1tsp Worcestershire sauce

2 garlic cloves, grated

2tsp chicken fat from the roasting tray

50ml / ¼ cup olive oil

100-120ml / ½ cup vegetable oil

1tbsp pancetta fat, from above

Generous pinch pf salt

A few grinds of black pepper

1 ice cube


For the salad

1 romaine lettuce, halved

A generous grating of parmesan

Grind of black pepper

6 white anchovies

Show more

Chicken Casaer Salad

Step 1:

Heat the Gozney Dome to 540°F / 280°C.

Step 2:

Place the chicken into a roasting tray, using kitchen paper, pat the chicken skin dry and place the lemon and thyme into the cavity. Rub the skin with olive oil and a generous seasoning of salt. Place into the Gozney Dome and roast until the thickest part of the chicken breast reaches 65°C / 150°F. Set the chicken aside to rest.

Step 3:

For the croutons, slice the bread into 3cm croutons and place into the roasting tray. Drizzle with the olive oil, salt and pepper. Toss everything together and roast in the Gozney Dome for 10-12 mins until golden and crunchy.

Step 4:

To make the dressing, add all the ingredients to a blender apart from the vegetable oil and ice. Blend then slowly drizzle in the vegetable oil until the dressing forms, blending in an ice cube will give you an extra creamy finish and help to stop the mixture from splitting.

Step 5:

To finish, place the lettuce into a bowl with the croutons add half of the dressing (save the rest for another salad). Toss the leaves in the dressing and place into serving dishes.

Step 6:

Carve the chicken into thick slices and add to the salad with an extra drizzle of dressing. Finish with a grating of parmesan and grind of black pepper.

The Ultimate Chicken Casaer Salad

Step 1:

Heat the Gozney Dome to 480°F / 250°C.

Step 2:

For the mousse, place the chicken breast, single and double cream, egg white, tarragon and a pinch of salt into a blender. Pass through a fine sieve then add to a piping bag.

Step 3:

Place the chicken into a roasting tray, using kitchen paper, pat the chicken skin dry. Loosen the skin slightly with your hands and then carefully pipe the chicken mousse under the skin.

Step 4:

Place the lemon and thyme into the cavity. Gently rub the skin with olive oil and a generous seasoning of salt. Place into the Gozney Dome and roast until the thickest part of the chicken breast reaches 65°C / 150°F, keep turning the chicken so it cooks evenly. Set the chicken aside to rest.

Step 5:

For the smoked pancetta, place a pan into the Gozney Dome and heat, add the pancetta and cook for a few minutes. Drain the pancetta through a sieve and reserve the fat.

Step 6:

For the chive oil, blend the chives with a pinch of salt on a high speed for 1 min. Slowly drizzle in the oil allowing to rest every minute until you have done this 8-11 times and all the oil is added. Allow to drip through a muslin lined sieve to remove the solids. Set aside.

Step 7:

For the croutons, slice the bread into 3cm croutons and place into a roasting tray. Drizzle with the olive oil, salt and pepper. Toss everything together, add in the chicken fat and roast in the Gozney Dome for 10-12 mins until golden and crunchy.

Step 8:

To make the dressing, add all the ingredients to a blender apart from the vegetable oil, pancetta fat and ice. Blend, then slowly drizzle in the vegetable oil until the dressing forms, blending in an ice cube will give you an extra creamy finish and help to stop the mixture from splitting. Stir in the pancetta fat.

Step 9:

Place a flat griddle pan into the Gozney Dome and allow to heat. Place a drizzle of olive oil onto the lettuce, place the lettuce onto the heated pan, sliced side down, and allow to char for a few seconds until slightly coloured. Remove from the oven and set aside.

Step 10:

Carve the chicken into thick slices. Build the salad by dressing the lettuce with a generous amount of dressing and chive oil. Top with pancetta, croutons and anchovies. Grate over the parmesan and place onto a serving dish with the sliced chicken next to the dressed lettuce.

Recipe Contributor

Thom Bateman

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