Do you ever have one of those weeks? - I know you have - where if something can go wrong, it will. First of all the vacuum cleaner started making the most bloody awful noise, then the fridge gasped its last and gave up the ghost. So, then you’re waiting for the third thing to go wrong, because we all know these things happen in threes, right? In our case the third thing was the chainsaw, so then we heaved a sigh of relief because at least one of the cars didn’t conk out. Suffice it to say that the local Lowes store did very nicely indeedy out of us.
Anyway, enough of that! I know I’ve been very lackadaisical (isn’t that a lovely word?) over the past few months, but I do have a couple of recipes I want to share with you before I wave the summer goodbye. Not that I’m sorry to see the back of it – as you all know, I hate the hot, humid weather. Now that it’s turned cooler I will be seeking out the heat of the kitchen, and curling up with my computer while we get down to some good old comfort foods.
But before that, a farewell to summer. The first recipe is a Caesar Salad with chicken and bacon. This has been my absolute favorite salad this summer, and I’m sure it will be making a few encores over the winter. The second, which I’ll post tomorrow, is a Cajun Chicken Burger, it’s a BBC Good Food recipe that I adapted to cook on the BBQ.
Caesar Salad with Chicken and Bacon
Ingredients:
For the croutons
½ a French baguette torn into bite size pieces
3 tablespoons olive oil
A sprinkle of sea salt, to taste. (I know I never use salt but I do here).
For the rest
3 slices of bacon, cut in half.
1 tablespoon olive oil
2 skinless, boneless chicken breasts, cut into bite size chunks
3 garlic cloves, finely chopped
1 romaine lettuce, torn into large pieces
For the dressing
½ cup Parmesan cheese, shredded + 2 tablespoons for topping
1 garlic clove, finely chopped
6 tablespoons mayonnaise
2 tablespoons white wine vinegar
Black pepper to taste
Directions
- Pre-heat BBQ grill to low.
- In a medium bowl mix bread chunks with olive oil.
- Take a large piece of heavy-duty aluminum foil and turn up the edges to form a small baking tray. Brush with a little olive oil, place bread on foil, crust side up, in a single layer. Sprinkle with sea salt and set aside.
- Make another small baking tray from foil and add the bacon.
- Cook croutons and bacon on BBQ for approximately 20 minutes, or until both are crispy. Turn bacon and croutons halfway through cooking. Remove both from grill and allow to cool, drain bacon on paper towel.
- Meanwhile, (back at the range), heat olive oil in a large skillet over a medium-high heat and add chicken. Sauté until no longer pink, reduce heat to medium and continue to cook for a further 5 or 6 minutes until golden brown. Add garlic and sauté for a further minute. Remove chicken and garlic to a plate and allow to cool.
- While everything cools, wash, dry, and tear lettuce and add to a salad bowl.
- Also prepare dressing. In a small bowl, mix mayo, white wine vinegar, garlic, black pepper, and Parmesan. It should look about the consistency of yogurt, if it’s a bit thick, add a few drops of water.
- Top lettuce with half the chicken pieces, half the croutons, and crumble over half of the bacon. Toss with ¾ of the dressing. Scatter the remaining chicken and croutons on top, crumble over the bacon, drizzle with the rest of the dressing, top with 2 tablespoons of shredded Parmesan, and serve. YUM!
