Use the garlic dressing as sparingly or heavy as you like. Roasting the garlic bring out the sweetness. I prefer to use anchovy paste instead of mashing my own anchovies since it tends to have a milder flavor because it is mixed with vinegar and spices. My boys are not anchovy fans so I tend to go for the more subtle flavor. The original recipe called for double of what I added. Remember 1 anchovy fillet is equal to 1/2 tsp anchovy paste.
As far as the salad goes, we love roasted figs stuffed with gorgonzola and wrapped in prosciutto. I am trying to find healthier ways of eating them while they are in season.
Chicken Caesar Sandwiches with Garlic Dressing
adapted from Food & Wine June 2015
1/2 cup plus 3 tablespoons extra-virgin olive oil
2 Tbsp lemon juice
2 lemons, cut in half
2 Tbsp fresh rosemary, finely chopped rosemary
1 garlic clove, minced
1 head of roasted garlic, cooled
6 skinless, boneless chicken thighs
1/2 cup crème fraîche
1/4 cup freshly grated Parmesan cheese
1 1/2 tsp anchovy paste
Kosher salt & freshly ground pepper to taste
Romaine lettuce leaves
Your favorite buns, toasting optional
Combine 2 Tbsp olive oil with the lemon juice, rosemary and minced garlic. Put the chicken thighs in a resealable bag and add the marinade. Refrigerate for at least 2 hours.
Preheat the oven to 425°. Arrange the lemon halves cut side down on the baking sheet and bake for 10 minutes. Allow to cool.
To make the dressing, squeeze the garlic cloves from their skins into a small bowl and mash until smooth. Squeeze the flesh from the roasted lemons into the bowl and add any juices from the baking sheet. Add 1/2 cup of olive oil, the crème fraîche, cheese and anchovies paste and stir until smooth. Season with salt and pepper to taste.
Season the chicken thighs with salt and pepper and grill, until cooked through, 12 to 14 minutes. Transfer the chicken to a plate and let rest for 10 minutes.
To make the sandwiches, arrange romaine leaves on the bottom half of each bun. Top each with chicken thighs. Spoon the dressing generously over the chicken . Close the sandwiches and serve immediately with more dressing on the side.
|not the greatest pic but you get the gist|
adapted from Gourmet July 1998 and Food & Wine June 2015
2 Tbsp fresh lemon juice
2 Tbsp chopped chives
1 Tbsp white balsamic vinegar
1 tsp Dijon mustard
1/4 cup olive oil
Kosher salt and freshly ground pepper
1 bag baby arugula
2 fresh figs
3 thin prosciutto slices , sliced into long strips
For the vinaigrette, combine all of the ingredients and which until well incorporated.
For the salad, place the arugula in a bowls.
Trim tough stem ends from the figs and cut each fig into 6 wedges.
Toss arugula with about vinaigrette to taste and mound in center of each of individual plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with more vinaigrette.