Last week was so busy with Passover I never got to posting about my go-to lunch for the week of Passover. This lunch is quick and easy and the only special equipment you need is a good blender. Word to the wise: If you are going to be spending time around people after eating it have them eat it too! This salad is packed full of garlic and anchovies!
When Passover rolls around I have a huge undertaking of cooking tasks from the amuse bouches, to the salad, to the lamb and kugel, and even dessert. It seems like every year it grows in production and this year I even added in making my own matzo! So when it comes to lunch prep for the week I want something easy.
Since I already have to make my caesar dressing for my Beitzah and Karpas amuse bouche it seemed only sensible to make caesar salads. With hard boiling eggs for the same amuse bouche it was no big deal to add more and the chicken practically makes itself.
I know some people my be squeamish about anchovies but in the dressing all you’ll taste from them is a nice meaty undertone and if you splurge for the fresh packed white anchovies for topping the salad it’s more like a nicely marinated fish and something you see in those little cans. I was able to find Ortiz Boquerones at Coastal Seafood in St. Paul. These are amazing and can probably be found anywhere quality fish and seafood is sold.
The original idea for this recipe came from Tyler Florence’s Inside the Test Kitchen. I then decided to add chicken to it but I wanted it to have a kick to it so I used the dressing from Keepers recipe for Miso-lime Chicken Lettuce Wraps. Pulled together this is a high protein salad that is perfect for getting me through a week of lots of cooking an elaborate dinners.
FOR THE CHICKEN:
- 2 pounds Chicken Breasts, boneless skinless
- 84 grams Honey
- 24 grams White Miso
- 15 grams Rice Vinegar
- 2 Garlic Cloves, minced
- 5 grams Anchovy Paste
- 56 grams Grapeseed Oil
- Juice of 1 Lime
FOR THE SALAD:
- 2 Heads of Romaine, about 1 pound
- 10 Eggs, hardboiled
- 300 grams Caesar Dressing
- Spanish Anchovy Filets
- 150 grams Parmesan, grated
- Black Pepper, freshly racked
FOR THE DRESSING:
- 1 tin Anchovy Fillets, the oil drained
- 5 Garlic Cloves, peeled and smashed
- 1 Egg
- 2 Egg Yolks
- Juice of 1 lemon
- 1 tablespoon Dijon Mustard
- 1 cup Grapeseed, any neutral oil will work
- 1 tablespoon Olive Oil
- ¼ cup grated Parmesan Cheese
- Sea or Kosher Salt
- Freshly Ground Black Pepper
Start with making the marinade for the chicken. Whisk together all the ingredients and add to a large ziplock bag. Add the chicken and let sit for about an hour or longer. (This can be made a day in advance.)
To cook the chicken, preheat the oven to 425ºF and line a rimmed baking sheet with foil. Lay out the pieces of chicken and discard the marinade. Once the oven is preheated bake the chicken for 30-40 minutes or until the thickest part of the chicken registers 165ºF with a instant read thermometer. Set aside to cool.
Make your hard boiled eggs. Peel and set aside.
Make the dressing. In a blender add the anchovies, the egg and the two yolks, lemon juice, and dijon. Blend on low until well mixed. In crease the speed to medium. Then open the vent on the lid of the blender and slowly pour in the grapeseed oil. This will cause an emulsification. Once all the oil is added stop the blender, scrape down the sides and add the olive oil, parmesan, salt, and pepper. Blend again to incorporate. Put in a airtight container and keep refrigerated.
Begin with making the salads. In you chosen food storage containers equally divide up the lettuce. Add one hardboiled egg to each salad. Cube up the cooled chicken and divide amongst the salads. Top with parmesan and fresh cracked black pepper. When you’re ready to eat them toss each salad with 30 grams of dressing.
I also love good quality fresh anchovies on my salads as well. Recently I discovered Ortiz Boquerones at my seafood store. These are packed in vinegar and olive oil and are a perfect topping for this salad.