I need to start this post with ‘Oh I love Thailand’! Currently spending my time chili’ by the water, reading novels, eating Thai food and being absolutely relaxed, what more can you ask for?
Well I can’t skip the blog just because I am off playing the lux version of The Beach so before I took off I prepared a few posts to share while dazing under the sun.
As many others I have heard off, tasted and probably had many different version of this darling salad. I have personally never been seduced by it, that was until very recently when I visited a little French bistro in Aarhus and got the best Caesar salad I have ever had.
Well naturally that called for a do-it myself experiment where I tried to make a version that combined Nordic seasonal ingredients, components from the salad I fell in love with and from the classic Caesar salad.
This ended up quite nice, I googled and tested my way to a healthier yet tasteful dressing that is a quite important to this salad and which I have fallen in love with and used on other crispy greens too.
Then I switched the classic white croutons for more tasteful and crunchy ryebread croutons. And inspired by the French bistro I added dried cranberries and thinly sliced pears, and as you can imagine this is absolutely delicious and perfect combined with chicken and crispy green salad.
I ended up being even more in love with my own version, and I have made it quite a few times since my first try, and if there is something I look forward to when I come home, it is to try this glorious bowl once again!
My kind of Caesar salad
Note: If you are lazy or in a hurry, you can easily skip the marinating-part of the pears and just use fresh crispy pears.
2 crispy heads of heart salad (or use romaine)
2 chicken breast (around 300 g)
2 slices of serrano ham
A handful of dried cranberries
A handful of hazelnuts
A handful of large parmesan flakes
1-2 thick slice rye bread or wholegrain sourdough
A generous splash of oil
Salt & pepper
Vanilla & honey marinated pears
1 crispy pear (preferable conference)
2 Tbsp pear, apple or white wine vinegar
1 tsp. honey
¼ tsp. ground vanilla
Caesar salad super dressing
75 ml plain yoghurt or creme fraiche
1 tbsp olive oil
1 tbsp mayonnaise
30 g grated parmesan
Juice from ½ lemon
1 tsp. Worchester sauce
2 anchovies filets
1 small or ½ clove of garlic
Salt & pepper
Preheat oven to 175 ºC/350 ºF. Roast hazelnuts for 7-10 min until golden. When cooled rub the slightly burned skin of and coarsely chop the nuts
Whip up the marinate for the pears, thinly slice the pears and let them soak in the marinate until you need them.
Tear or chop the bread into chunks. Drizzle with olive oil, salt and pepper give a toss and bake in the oven for 10-15 min until they smell lovely and begin to get crispy.
Make the dressing by combining all of the ingredients in a blender and pulse until you have a creamy dressing season to taste.
Fry chicken in splash of oil or butter until golden, season with a bit of salt and pepper. Tear the done chicken into chunks. Use the pan to fry the serrano ham crips, and tear into smaller pieces as well.
Prepare the salad by washing the heart salad thoroughly in cold water and pat dry, tear the salad into larger pieces and place into two bowls. Add chicken, cranberries, serrano, pears and top with croutons, hazelnuts and a generous drizzle of dressing.