INDICA INSTITUTE

Chicken Caesar Salad Ingredients Dressing: * 2 egg yolks (save the whites for another use) * 3-4 anchovy fillets * 3 cloves garlic, finely diced * 2 tsp Dijon mustard * Juice from 1/2 a lemon * 80g Parmigiano Reggiano, grated * ~1 cup olive oil * Kosher salt * Freshly ground black pepper * Worcestershire sauce (optional) Salad: * 6 chicken thighs, skin on * 2 heads romaine, ripped, washed, and dried * Old sourdough or Scottish morning rolls, ripped into big chunks * Olive oil * Kosher salt * A handful of grated Parmigiano Reggiano, to finish Method Chicken: * Place the thighs skin side down in a cold pan. Start on low heat and slowly work up to medium-low. * Season the flesh side in the pan with kosher salt. Do not touch the thighs until the skin releases on its own. * Flip, season the skin side, and cook through. * Set aside to cool to warm, then rip apart with your hands. Croutons: * Toss the ripped bread chunks in olive oil and kosher salt. * Bake at 425F for about 20 minutes, until golden and crisp. Dressing: * Separate the eggs, placing the yolks in the bottom of your wooden salad bowl. * Add the anchovy fillets and, using two forks, mash them into a fine paste. * Whisk in the Dijon, lemon juice, grated Parmigiano Reggiano, and diced garlic until well incorporated. * Set the bowl on a dish towel formed into a ring to keep it steady. Slowly drizzle in about 3/4 cup of olive oil with one hand while whisking steadily with the other, until smooth and creamy. * Season with a pinch of kosher salt, freshly ground black pepper, and a few dashes of Worcestershire sauce (if using). Give it one final whisk. Assembly: * With the dressing in the bottom of the bowl, add the romaine, croutons, and warm chicken. * Toss until everything is coated. * Finish with a little extra kosher salt and a handful of grated Parmigiano Reggiano. Serve.