Caesar Salad Wannabe


For when everything is your fault



Prep time: 15 min | Total time: 35 min | Difficulty: 3/5


One of my favourite jokes of all time is: “If you could have a million dollars, but the person you hate the most in the world would also get a million dollars, would you take it? — Of course, why would I turn down two million dollars!?”

Self-love doesn’t come to me easily. Self-deprecating jokes and escapism (in the form of heavy drinking and downward spiralling) do. I mean, I’ll take myself to therapy, and I’ll buy twenty different kinds of vegetables because apparently it’s what you need for a healthy gut, and once in a while I’ll even do a face mask, but when it comes to supporting myself emotionally, I usually guilt myself into oblivion instead.

I know I’ve said it before, but I’ll do it again (because knowing when to shut up is not one of my virtues either): reconnecting with that part within yourself that is capable of accomplishing things is the best form of self-care. Grab those wilting greens the best version of you bought at the beginning of the week, and whip up this salad — and you might just feel like an accomplished adult again.


Ingredients (serves 1)

For the Salad:

  • Chicken breasts 200 g / 7 oz (about 1 large chicken breast)

  • Mixed greens (feel free to use the traditional iceberg instead if you are into crunchy water) 60 g / 2 cups

  • Parmesan 30 g / 0.3 cup

  • Prosciutto 2 slices (about 30 g / 1 oz)

  • Sourdough bread 2 slices

  • Garlic powder 1/4 tsp

  • Salt to taste

  • Olive oil 1 tbsp

    For the dressing:

  • Mayonnaise 2 tbsp / 30 g

  • Sour cream 1 tbsp / 15 g

  • Parmesan cheese 1 tbsp / 10 g

  • Anchovy fillets 1

  • Garlic 1 clove

  • Olive oil 1 tbsp

  • Mustard 1/2 tsp

  • Worcestershire sauce 1/2 tsp


Equipment

  • Skillet

  • Oven-safe baking sheet

  • Mixing bowls

  • Small whisk or fork

  • Knife and cutting board

  • Paper towels

  • Pan for frying

  • Fine grater

  • Small bowl


Method

  1. Prep the Ingredients:

    • Grate the Parmesan cheese

    • Mince the garlic

    • Mince the anchovy fillet

  2. Season the chicken breast with salt and pepper. Heat a skillet over medium heat with a bit of olive oil. Pan-fry the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. Let it rest for a few minutes, then slice into bite-sized strips

  3. Preheat your oven to 180°C / 350°F. Cut the sourdough into cubes. Toss the bread cubes with olive oil, garlic powder, and a pinch of salt. Spread them out on a baking sheet and bake for 10-12 minutes, or until they are golden and crispy. Set aside

  4. In the same skillet you used for the chicken, fry the prosciutto slices over medium heat until they become crispy. Remove and place on paper towels to drain. Once cooled, break them into smaller pieces

  5. In a small bowl, whisk together mayonnaise, sour cream, grated Parmesan cheese, minced anchovy fillets, minced garlic, olive oil, mustard, and Worcestershire sauce until smooth and well combined. Adjust seasoning with salt and pepper to taste

  6. In a large bowl, toss the mixed greens with some of the dressing until well coated. Plate the greens and top with sliced chicken, croutons, crispy prosciutto, and shaved Parmesan

  7. Drizzle a bit more dressing over the salad and serve immediately. IMMEDIATELY!


Nutritional Value (per serving)

Calories: 580 kcal | Carbs: 26 g | Protein: 33 g | Fat: 36 g


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Summer Salad