Salad au Caesar with Spicy Grilled Chicken, onion, mushrooms, avocado and gorgonzola cheese cooked creamy caesar-style dressing

4 to 6 servings

Cooked Creamy Caesar-style Dressing or commercial Caesar-style dressing as desired

  • 1 head romaine, cored and torn into bite-size pieces,
  • or 1 (10-ounce) package bite-size pieces romaine
  • 1 small sweet onion (Vidalia or other sweet variety), peeled, thinly sliced,
  • and separated into individual rings, or 6 to 8 green onions, cut-on-the-bias into 1-inch pieces
  • (include some green parts)
  • 8 ounces mushrooms, thinly sliced
  • 1 pound boneless chicken breasts or chicken tenders, cut into bite-size pieces or strips,
  • or 2 chicken breasts, skin and bone removed, cut into bite-size pieces
  • Seafood seasoning or chili powder as desired
  • About 2 tablespoons extra virgin olive oil
  • 1 to 2 garlic cloves, peeled and chopped
  • 1 firm ripe avocado, peeled, thinly sliced or cut into bite-size pieces,
  • and immediately sprinkled with lemon juice
  • About 2 ounces Gorgonzola or blue or Roguefort or Stilton cheese, crumbled
  • 2 to 4 anchovies, cut into bite-size pieces (optional)
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan or Romano cheese as desired
  • Crisp croutons as desired for garnish (optional)

If preparing homemade Caesar-style dressing, prepare, cover, and set aside.  (If not using immediately, cover and chill until ready to use.)  Prepare vegetables; place in a deep medium to large salad bowl.  Sprinkle chicken pieces liberally with Old Bay seasoning.  In a medium heavy skillet, sauté chicken pieces in hot olive oil over moderate heat until done and lightly browned; remove with a slotted spoon, cover, and keep warm.  Add garlic, avocado, Gorgonzola cheese, and anchovies, if desired, to salad mixture.  Spoon desired amount of prepared dressing over salad, tossing gently but well.  Use dressing amount sparingly so that salad does not become soggy.  Season as desired with salt and pepper and toss again.  Arrange chicken pieces and avocado pieces over salad or individual salads.  Sprinkle salad or individual salads with grated Parmesan cheese and garnish with crisp croutons, if desired.  Serve immediately.

Cooked Creamy Caesar-style Dressing

about 2/3 cup

  • ½ cup salad oil
  • 1 garlic clove, peeled and crushed
  • 2 egg yolks or the equivalent of 1 egg in egg substitute, IE, Egg Beaters
  • 2 tablespoons white  wine vinegar
  • 2 tablespoons lemon juice
  • ¼ teaspoon hot dry mustard
  • 1/8 teaspoon Worcestershire sauce

Combine oil and garlic in a jar with a tight-fitting lid.  Refrigerate several hours.  Remove garlic; set oil aside.  In a small heavy saucepan, combine remaining ingredients; cook, stirring constantly, over very low heat until mixture thickens and bubbles at edge of pan.  Remove mixture from heat.  Allow mixture to cool for 5 to 20 minutes at room temperature.  Pour egg mixture into reserved oil; cover and shake until well blended.  Or, pour egg mixture and oil into a blender container; cover and blend at high speed until smooth.

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