Jamie Olivers Caesar Dressing Food

PROPER CHICKEN CAESAR SALAD

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"

ASIAN STYLE DRESSING- FROM JAMIE OLIVER'S WINTER SALAD WITH DUCK

Steps:

• Juice two limes into a bowl big enough for you to whisk your dressing.
• Add the olive oil, sesame oil, soy sauce, and sugar to the bowl.
• Grate the small chili (red pepper flakes may be substituted here) and the garlic clove over the bowl into your dressing.
• Whisk together.
• Finely chop the scallion tops and cilantro and stir into dressing.

ANCHOVY AND CAPER DRESSING

Steps:

• Mix together all ingredients.
• Salt should not be needed because of the anchovies.

ANCHOVY AND CAPER SALAD DRESSING

Steps:

• Mix together all ingredients in a bowl. No salt needed because of the capers and anchovies.
• Thanks Leslie for the cookbook!