6 November 2009 Classic Caesar salad with grilled chicken
Caesar dressing
Mayonnaise 160 gm
lemon juice 10 ml
Worcestershire sauce 10 ml
Garlic (minced) 1 clove
Parmesan cheese 60 gm
Anchovies (optional) 5 gm
Tabasco (optional) 5 ml
Salt and pepper to taste
Serves 4
INGREDIENTS
Romaine lettuce 600 gm
Chicken breast 240 gm
French baguette 1 piece
Parmesan cheese 200 gm
Parsley 20 gm
Butter 40 gm
Garlic 2 cloves
Olive oil 100 ml
Method of Preparation
1. For the dressing, mix all the ingredients together until you have a smooth texture. Remember, the anchovies and Tabasco are optional, but if you can include them, they make a great twist.
2. Cut half of the baguette into small cubes, drizzle with the mixture of
olive oil and garlic, and bake until golden brown and crispy. Cut the other half into slices, spread butter mixed with garlic and parsley and bake until golden brown and crispy.
3. Cut the chicken breast into thin slices, season and grill.
4. Tear the lettuce with your hands so you can avoid oxidation that spoils the leaves very fast. Reserve a few whole leaves for presentation.
5. Assemble as per picture.
Pineapple ginger Cooler
Serves 1
INGREDIENTS
Pineapple juice 60 ml
Ginger (grated) 1 teaspoon
Lemon juice 5 ml
Sugar syrup 5 ml
Sugar 5 gr
Ginger ale 1 can
Ice cubes
Method of Preparation
1. Put the ice cube in the glass; add sugar syrup, lemon juice, grated ginger and pineapple juice
2. Top the glass with ginger ale
3. Garnish with pineapple slice and sugar the rim
The recipes have been supplied by Francisco Holmes-Brown, Chef de Cuisine, Courtyard by Marriott Green Community, Dubai Investment Park. “No love, no taste,” he says.
