Jamie Olivers Caesar Dressing Recipes
JAMIE OLIVERS LOW FAT CAESARS SALAD DRESSING
Adapted from Jamie Oliver, this is more like a green goddess dressing and is utterly delicious.
Provided by Sam Linsell
Number Of Ingredients 10
Steps:
- Place all the above ingredients into a food processor or liquidizer and whiz it up until it is well combined.
- Store in a sealed container in the fridge and as use as required.
PROPER CHICKEN CAESAR SALAD
Provided by Jamie Oliver
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta and lovely rustic croutons to suck up all the juices. It's a lovely little salad with just a hint of attitude - and it's versatile, as you can serve it hot or cold.
- P.S. Use your imagination - if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.
- Preheat the oven to 400 degrees F.
- Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.
- After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.
- Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.
- Pull the chicken meat off the leg bones - you can use 2 forks to do this, or your hands if you're tough like me - and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
JAMIE OLIVER'S CAESAR DRESSING
Number Of Ingredients 8
Steps:
- Pound the garlic, anchovy fillets, and anchovy oil in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche/yogurt/dijon, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.
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- For the brine, toast the peppercorns and fennel seeds in a large pot over a high heat for 1 minute, then add the apple juice, sea salt, thyme and bay leaves.
- Crumble in the dried chillies and bring to the boil, then turn the heat off, top up with 1 litre of cold water and leave to cool.Use a sharp knife to carefully cut down the back of the chicken so you can open it out flat, then add to the cooled brine (transfer to a bigger container, if needed).
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- Rub 1 tablespoon of olive oil all over the chicken and place it directly on the bars of the oven, skin side up, with a large tray underneath to catch the juices.Roast for 30 minutes, then reduce the temperature to 160ºC/325ºF/gas 3.Add the sourdough and unpeeled garlic cloves to the tray and carefully toss to coat in the juices.
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- Wash under cold running water and dry in a salad spinner.To make the dressing, peel and finely chop the garlic, mix with the olive oil, and put in a bowl.
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