Ribboned Asparagus Caesar Salad Food

CHICKEN CAESAR SALAD WITH ASPARAGUS

Steps:

• Toss lettuce, chicken breast (warm or cold), tomatoes, and asparagus in a large salad bowl.
• Add dressing and toss.
• Top with croutons and parmesan cheese.
• Serve immediately.

WHOLE CRISPY ROAST CHICKEN & ASPARAGUS CAESAR

Steps:

• Heat the oven to 200C/180C fan/gas 6. Zest the lemon into a bowl. Season the cavity of the chicken, cut the zested lemon in half and push into the cavity. Put the butter in the bowl with the lemon zest, add the garlic and a good pinch of salt and pepper. Mash together, then push under the skin of the breast using your fingers. Season the skin and drizzle with a good glug of olive oil. Roast for 30 mins, then reduce the oven to 180C/160C fan/gas 4 and cook the chicken for a further 50 mins-1 hr or until cooked through. Once cooked, cover and rest for 20 mins.
• Meanwhile, for the dressing, whisk the egg yolk, anchovies, garlic and Dijon together in a bowl. Gradually whisk in both oils, then whisk in the lemon juice and, if it's a little thick, 50ml warm water, followed by the cheese and a good pinch of seasoning.
• Toss the sourdough pieces with the 1 tbsp olive oil and spread out on a baking sheet. Bake for 10-15 mins or until golden.
• Bring a pan of lightly salted water to the simmer. Add the asparagus and cook for 2-3 mins. Drain and leave to steam-dry for a few minutes.
• Carve the chicken. Remove both legs and cut the breast into 1cm slices. Arrange on a platter with the asparagus. Top with the croutons, two-thirds of the dressing (save the rest for leftovers - see tip below), the shaved parmesan and a grinding of black pepper.

RIBBONED ASPARAGUS CAESAR SALAD

Steps:

• DIRECTIONS Whisk together the vinegar, olive oil, anchovy fillets, garlic, and salt in a small mixing bowl. Add the egg, a few sprinkles of the cheese, lots of black pepper, and the lemon juice. Whisk to emulsify. Taste the dressing, first by itself and then on a ribbon of asparagus; adjust to taste. Add the asparagus ribbons to a second mixing bowl and drizzle with a small amount of dressing. Sprinkle on the remainder of the grated parmigiano-reggiano and toss to coat. Add more dressing, tasting along the way (you'll likely have extra), until the asparagus is dressed to your liking. Divvy up the salad among the plates and garnish with a few shavings of parmigiano-reggiano. Serves one to two, with extra dressing left over.