Caesar Salad
The caesar salad is self-explanatory. There is easy homemade caesar salad that is served tableside at steakhouses and Caesar salads that are served in fast-food restaurants. A caesar salad is only as wonderful as its elements in our opinion. Crisp and crispy romaine lettuce is ideal. A garlicky, creamy, emulsified dressing with anchovies, worcestershire, and enough lemon should be used. The croutons should be buttery and handmade, with a toasted outside and a little soft inside. The crowning touch is plenty of freshly grated parmesan.
How to prepare a Caesar salad with chicken
Here's how it's done:
To make the ramen eggs, boil some eggs, peel them, and then marinate them in a rich, umami-laden sauce.
Cook the chicken in the oven or in the air fryer while the ramen eggs are marinating.
To make the croutons, toast some torn or cubed bread in garlic butter on the stove over medium heat while the chicken is cooking.
Wash and tear the romaine and kale before using. Remove the stems from the kale, wash them, and shred them into little pieces.
To make the dressing, combine all ingredients in a mixing bowl. Combine lemon juice, dijon mustard, Worcestershire sauce, minced garlic, anchovy paste, parmesan cheese, and Kewpie mayonnaise in a mixing bowl.
Cashews should be toasted as an extra step to bring out the oils and nuttiness. In a dry pan over low heat, toast cashews, shaking periodically.
Assemble the salad: Toss the romaine, kale, chicken, and croutons in a big bowl (the largest one you have) with the dressing to taste. Add the ramen egg, fresh parmesan shavings, roasted walnuts, and a lemon slice for squeezing over top.
This is also one of the best easy freezer meals to try!