Caesar Salad with Chicken and Caperberries

Caesar Salad with Chicken and Caperberries is an healthier version from the traditional one. It doesn’t contain as much sauce, nor too much olive oil. Also, I’ve cut on the bacon bits, back in Canada, some people could crucify me for this…sorry. And finally, I took off the anchovies, which I learned while researching for the recipe, was not in the original Caesar Salad. Actually the creator, Caesar Cardini, an Italian restaurateur living in San Diego and also working in Mexico, apparently didn’t like anchovies at all. So, this time, I’ve exchanged all those “side” ingredients and add caperberries instead.  It contrast perfectly the creamy dressing and give the salad that extra touch of savory it needs, without saying… it’s way healthier than bacon…

Another fact about Caesar Salad, which I didn’t know is, that the original recipe contains Worcestershire sauce. Surprising to learn that; an Italian living in the USA, working in Mexico, add a British ingredient to his recipe… In our days not surprising at all actually, but back then, in 1924… it was a big deal, I believe. Worcestershire is a mix of umami, sweet, vinegar ingredients like tamarindo, anchovy, molasse, etc. I would say, it’s the secret ingredient for this dish and in many other recipes… (like my Bloody Mary recipe)

Let’s talk Capers… What usually people know as capers are those tiny dark pickled green balls, the tinyiest the best. But there is also, the Caperberries, which is simply the bud (caper) evolution into a flower bulb. The taste is quite similar, pickled also the same way, but it’s much bigger (olive size), slightly less salty and contains a tender flesh filled with mini seeds. Delicious stuff, and it fits perfectly to the Caesar Salad.

So let’s make that healthier and upgraded Caesar Salad!

Caesar Salad with Chicken and Caperberries

Makes 4 portions

Ingredients

The dressing

• 80ml extra virgin olive oil
• 1 tbsp dijon mustard (I’ve use my favorite white wine mustard from Maille)
• 1 tbsp of the capers juice
• 1 garlic, cruched to paste
• 30ml lemon juice
• 2 egg yolks
• 1 tsp of worcestershire sauce
• salt, pepper

The bread crumbs (homemade)

• 2 big slices of bread
• 2 tbsp of olive oil
• 1 tsp thyme
• 1/2 garlic finely chopped
• salt

The Salad

• 2 chicken breast
• 1 Romaine lettuce, cleaned and cut
• few caperberries
• few cherry tomatoes
• few homemade croutons
• 50g of grated parmesan cheese

Directions

1. Start by making the garlic croutons, Mix all the ingredients in a bowl, add to baking container of your choice and grill until light brown, about 200°C (410F) for 10 minutes, turn mid-time
2. When the bread crumbs are done, add the chicken to the oven at 180°C (350f) for 25 minutes, add a little oil, thyme, salt and pepper to it
3. Now let’s do the Salad dressing, in a bowl or mortar, add the yolk, garlic and and lemon juice and crush the garlic into the yolk and lemon
4. Add the dijon mustard, worcestershire sauce and capers juice and whisk good
5. Add the olive oil really slowly, while whisking
6. Add the salt and pepper, a good amount of pepper
7. Wash the lettuce, cut the leaves and tomatoes, add to salad bowl
8. Pour the dressing over the Romaine lettuce and mix well
9. Add the croutons, caperberries, parmesan and chicken on top
10. Finish it with a salt and pepper

Enjoy!