Take your Caesar Salad up a notch with this new school Caesar!
For the Dressing:
2 containers Icelandic Provisions Skyr Plain
2 teaspoons pressed garlic
1 teaspoon red pepper flakes
¼ teaspoon lemon zest
¼ teaspoon black pepper
1 tablespoon red wine vinegar
10 anchovies (substitute ¼ cup niçoise olives)
¾ teaspoon salt
5 tablespoons fresh lemon juice
1 tablespoon chopped chives
1 tablespoon chopped parsley
For the Salad:
Sizzling Roasted Chicken Breasts (recipe here, or see below)
Jammy Eggs (recipe here)
Marinated Red Onions (recipe here)
Parmesan Crisps (We used Giada’s Parmesan Crisps here)
Green Onions, for garnish
Everyday Roasted Chicken Breasts:
2 bone-in and skin-on chicken breasts
1 – 1/2 teaspoons extra virgin Olive oil
1 – 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon Sumac (optional)
Make the Dressing:
In a blender, combine the Skyr, garlic, red pepper flakes, lemon zest, black pepper, red wine vinegar, anchovies, salt and lemon juice and blend well, about two minutes. Stir in the chives and parsley.
Assemble a platter: Start with the romaine and be sure to salt your greens. Then place your Jammy Eggs. Add the sizzling chicken with sumac (sliced into beautiful pieces), parmesan crisps, artichoke hearts and black olives. Drizzle with Marinated Onion Oil and serve with the Skyr Dressing.
Sizzling Roasted Chicken Breasts:
Preheat oven to 375°F.
Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper.
Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top.
Remove from oven. If it isn’t brown enough at this point, baste again, turn up the oven temp, and bake for another 10 minutes.
Keywords: homemade caesar dressing, chicken caesar salad