Caesar Salad with Homemade Croutons and Pancetta
The quality of your olive oil makes or breaks this classic dish. Our Ultra Premium infused oils make a creamy, flavourful dressing without having to peel a single garlic clove.
Prep time: 10 minutes
Cooking time: 10-15 minutes
Needed for this recipe:
Sunshine Coast Olive Oil Co. Sicilian Lemon White Balsamic
Sunshine Coast Olive Oil Co. Eureka Lemon Olive Oil
Sunshine Coast Olive Oil Co. Garlic Infused Olive Oil
Sunshine Coast Olive Oil Co. Basil Infused Olive Oil
Ingredients:
1 breast of chicken
1 Tablespoon Sunshine Coast Olive Oil Co. Lemon Oil
1 head of romaine lettuce, washed and dried
Homemade Caesar dressing (see below)
Homemade Croutons (see below)
3 thin slices pancetta, fried until crisp
Extra parmesan and pecorino cheeses for garnish
Caesar Dressing:
1 coddled egg
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3 teaspoons Sunshine Coast Olive Oil Co. Sicilian Lemon White Balsamic
1.5 inches anchovy paste or 2 anchovies
¼ cup mix of fresh parmesan and pecorino cheeses, grated fine, plus more for grating on top
¼ cup Sunshine Coast Olive Oil Co. Lemon Olive Oil
¼ cup Sunshine Coast Olive Oil Co. Garlic Infused Olive Oil
Salt and Pepper
Croutons:
1 cup leftover French Bread, cut into small cubes
1 teaspoon Sunshine Coast Olive Oil Co. Basil Infused Olive Oil
1 teaspoon Parmesan cheese
Recipe:
Marinate the chicken in 1 Tablespoon Lemon Oil (in the fridge).
Blend Caesar dressing ingredients until smooth and place in fridge. This ratio of oils will give a more lemony than garlic flavoured dressing. You can play with this, increasing the garlic oil and reducing the lemon oil if you feel like a more garlic flavour.
To make croutons, preheat oven to 350 degrees. Drizzle olive oil (or place in an oil sprayer and spray) over croutons, and toss until evenly coated. Gradually sprinkle on parmesan cheese and toss again. Bake until crisp and brown, about 10-15 minutes.
Meanwhile, sauté chicken until lightly browned and cooked through.
Toss lettuce with salad dressing. Add some croutons and toss again. Slice the fully cooked chicken and layer over top. Garnish with crumbled pancetta and extra parmesan and pecorino cheese
