This recipe reminded Hillary of a lesser known, but quintessential exchange between Emily Gilmore and Luke Danes of Gilmore Girls. The scene’s setting is none other than Luke’s diner, of course:
Emily: How is your Caesar salad prepared?
Luke: I’d have to call Paul Newman and ask him
This dressing is not inspired by Mr. Newman’s and we think would definitely meet Emily’s standards in both safety and taste.
Ingredients – dressing:
- 2 garlic cloves
- 5 anchovy fillets
- 1 tsp dijon mustard
- 1 TBS red wine vinegar
- 1 tsp lemon juice
- 1 egg – coddled
- 5 TBS olive oil
Ingredients – chicken:
- 1 – 1 1/2 lbs boneless, skinless chicken breasts (obvi)
- 2 TBS salt **for brine!
- 2 cups water **for brine!
- Seasoning: salt, pepper, red pepper flakes (a dash), squeeze of lemon
- Brine Chicken: Dissolve 2 TBS salt in 2 cups water in a medium size container or big ziploc bag. Submerge chicken breasts, cover or seal, and let sit for at least 30 minutes. You can do this a couple hours ahead. Refrigerate if brining over 30 minutes. When finished brining, pat dry.
- Prep chicken: Cut into thin slices, moving from top to bottom. Season with salt, pepper, and red pepper flakes.
- Cook: Warm 1-2 TBS olive oil in a skillet over medium heat. Add chicken. Cook for 5-6 minutes making sure to flip chicken pieces at least one. Finish with a squeeze of lemon then set aside to cool.
- Dressing / anchovies + garlic: Dice up anchovies and garlic then chop and mash together, either in a mortar and pestle or on a cutting board with the edge and blade of your knife.*
- Dressing / acids: Transfer anchovy and garlic to a bowl and add vinegar, dijon, and lemon juice. Whisk.
- Dressing / coddle egg: Get some water boiling (just enough to cover an egg). While waiting, with a pin poke a hole in the broad side of the egg. Carefully drop the egg into the boiling water and let cook for 60-90 seconds.* Remove from boiling water and run cold water over to cool. Then crack the egg into bowl with mix. Make sure to scrap out everything – all the white bits! Whisk.
- Dressing / olive oil: Slowly add olive oil to the bowl, either vigorously whisking or blending.
- Chill dressing for 5 minutes. It can keep for about 3 days.
- Combine! Combine dressing and chicken with romaine (or kale, though kale requires extra dressing, you’ll have enough), plenty of parm, cracked pepper, and croutons too if you like!
Details: Serves 2-4, add more chicken to feed extra people!
*Note 1: A mortar and pestle can be used to make dressing in its entirety. You can also mix in a food processor, with a whisk, or hand blender.
*Note 2: In the printable recipe coddling time is written as 30 seconds – this is incorrect! 60-90 is recommended.
To print the recipe, click here: Chicken Caesar Salad