Grown Up Caesar Salad with Ten Ten Dressing
Grown Up Caesar Salad with Ten Ten Dressing
Ingredients
For the Ten Ten Caesar Salad Dressing
- 30 garlic, peeled
- 200 ml olive oil, for confit garlic
- 1 egg
- 1 tablespoon dijon mustard
- 1 tin anchovies, with their oil
- 3 cloves confit garlic, from the confit garlic preparation
- 2 tablespoons confit garlic oil, from the confit garlic preparation
- 1/2 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon vinegar
- 150 ml neutral oil
- 50 ml brown butter, at 40°C
For the Cured Egg Yolks
- 6 egg yolks
- as needed sugar, equal parts with salt
- as needed salt, equal parts with sugar
For the Chicken Milanese (Optional)
- 1 chicken breast
- as needed flour
- 1 egg, beaten
- as needed breadcrumbs, Panko recommended
- as needed oil, for frying
For Assembling the Salad
- 4 heads baby gem lettuce
- as needed Parmesan cheese
- 2 tablespoons chives, chopped
Instructions
- 1
Preheat the oven to 100°C for the confit garlic.
⏱️ 15 min•🌡️ 100
- 2
Add the 30 peeled garlic cloves to a small ovenproof saucepan with 200ml olive oil, ensuring the cloves are fully submerged. Place the saucepan over a low heat on the stovetop. Once the oil begins to gently bubble around the garlic, transfer the pan to the preheated oven. Cook for around 90 minutes, until the garlic cloves are very soft and lightly golden.
⏱️ 90 min•🌡️ 100
- 3
Remove the confit garlic from the oven and allow it to cool completely. Transfer the confit garlic and its oil to a clean container and store in the fridge for up to 1 to 2 weeks, or until needed.
⏱️ 60 min
- 4
To make the brown butter, melt butter in a saucepan over a medium heat. Keep it going until it starts to smell wonderfully nutty. Pour the browned butter into a separate bowl to cool slightly before adding to the dressing.
⏱️ 10 min
- 5
For the cured egg yolks, mix equal parts of sugar and salt together. Scatter half of the sugar and salt mixture onto a tray. Create small depressions in the mixture and carefully place the separated egg yolks into them. Cover the egg yolks completely with the remaining sugar and salt mixture. Wrap the tray with cling film and keep it in the fridge for 1 week.
⏱️ 10 min
- 6
After 1 week, remove the egg yolks from the sugar and salt mixture. Rinse the cured egg yolks under water to remove any excess sugar and salt. Place the rinsed egg yolks on a rack set inside a tray and dehydrate them in a low oven until firm and slightly shrunken.
⏱️ 120 min
- 7
To make the dressing, add the following ingredients to a tall container: 1 egg, 1 tablespoon dijon mustard, 1 tin anchovies (with their oil), 3 cloves of confit garlic, 2 tablespoons of confit garlic oil, 1/2 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, and 1 tablespoon vinegar. Add 150ml neutral oil and 50ml brown butter (at 40°C) to the same container. Leave all ingredients to settle for 5 minutes.
⏱️ 10 min
- 8
Plunge a hand blender into the container, right to the bottom. Blitz the mixture, keeping the blender as still as possible at the bottom. Once the mixture begins to look creamy and emulsified, slowly lift the blender through the liquid, incorporating the remaining ingredients to form a smooth, cohesive, thick, and glossy dressing.
⏱️ 5 min
- 9
If making Chicken Milanese, bat out a chicken breast to an even thickness. Dip the chicken breast into flour, ensuring it's fully coated. Dip the floured chicken breast into beaten egg, then coat thoroughly in breadcrumbs. Fry the breaded chicken breast over medium heat in a pan with oil, basting it as it cooks, until golden brown and cooked through.
⏱️ 15 min
- 10
Take wedges of baby gem lettuce. Spread the prepared Caesar salad dressing generously all over the lettuce wedges. Grate Parmesan cheese generously over the dressed lettuce wedges. Grate the prepared cured egg yolks over the salad. Sprinkle the chopped chives over the salad. Arrange the dressed lettuce wedges on a platter or plate. Serve immediately, optionally with a crispy chicken Milanese on the side.
⏱️ 10 min
Kitchen Tools
Grown Up Caesar Salad with Ten Ten Dressing
For the Ten Ten Caesar Salad Dressing
- 30 garlic, peeled
- 200 ml olive oil, for confit garlic
- 1 egg
- 1 tablespoon dijon mustard
- 1 tin anchovies, with their oil
- 3 cloves confit garlic, from the confit garlic preparation
- 2 tablespoons confit garlic oil, from the confit garlic preparation
- 1/2 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon vinegar
- 150 ml neutral oil
- 50 ml brown butter, at 40°C
For the Cured Egg Yolks
- 6 egg yolks
- as needed sugar, equal parts with salt
- as needed salt, equal parts with sugar
For the Chicken Milanese (Optional)
- 1 chicken breast
- as needed flour
- 1 egg, beaten
- as needed breadcrumbs, Panko recommended
- as needed oil, for frying
For Assembling the Salad
- 4 heads baby gem lettuce
- as needed Parmesan cheese
- 2 tablespoons chives, chopped
Instructions
- 1
Preheat the oven to 100°C for the confit garlic.
⏱️ 15 min•🌡️ 100 - 2
Add the 30 peeled garlic cloves to a small ovenproof saucepan with 200ml olive oil, ensuring the cloves are fully submerged. Place the saucepan over a low heat on the stovetop. Once the oil begins to gently bubble around the garlic, transfer the pan to the preheated oven. Cook for around 90 minutes, until the garlic cloves are very soft and lightly golden.
⏱️ 90 min•🌡️ 100 - 3
Remove the confit garlic from the oven and allow it to cool completely. Transfer the confit garlic and its oil to a clean container and store in the fridge for up to 1 to 2 weeks, or until needed.
⏱️ 60 min - 4
To make the brown butter, melt butter in a saucepan over a medium heat. Keep it going until it starts to smell wonderfully nutty. Pour the browned butter into a separate bowl to cool slightly before adding to the dressing.
⏱️ 10 min - 5
For the cured egg yolks, mix equal parts of sugar and salt together. Scatter half of the sugar and salt mixture onto a tray. Create small depressions in the mixture and carefully place the separated egg yolks into them. Cover the egg yolks completely with the remaining sugar and salt mixture. Wrap the tray with cling film and keep it in the fridge for 1 week.
⏱️ 10 min - 6
After 1 week, remove the egg yolks from the sugar and salt mixture. Rinse the cured egg yolks under water to remove any excess sugar and salt. Place the rinsed egg yolks on a rack set inside a tray and dehydrate them in a low oven until firm and slightly shrunken.
⏱️ 120 min - 7
To make the dressing, add the following ingredients to a tall container: 1 egg, 1 tablespoon dijon mustard, 1 tin anchovies (with their oil), 3 cloves of confit garlic, 2 tablespoons of confit garlic oil, 1/2 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, and 1 tablespoon vinegar. Add 150ml neutral oil and 50ml brown butter (at 40°C) to the same container. Leave all ingredients to settle for 5 minutes.
⏱️ 10 min - 8
Plunge a hand blender into the container, right to the bottom. Blitz the mixture, keeping the blender as still as possible at the bottom. Once the mixture begins to look creamy and emulsified, slowly lift the blender through the liquid, incorporating the remaining ingredients to form a smooth, cohesive, thick, and glossy dressing.
⏱️ 5 min - 9
If making Chicken Milanese, bat out a chicken breast to an even thickness. Dip the chicken breast into flour, ensuring it's fully coated. Dip the floured chicken breast into beaten egg, then coat thoroughly in breadcrumbs. Fry the breaded chicken breast over medium heat in a pan with oil, basting it as it cooks, until golden brown and cooked through.
⏱️ 15 min - 10
Take wedges of baby gem lettuce. Spread the prepared Caesar salad dressing generously all over the lettuce wedges. Grate Parmesan cheese generously over the dressed lettuce wedges. Grate the prepared cured egg yolks over the salad. Sprinkle the chopped chives over the salad. Arrange the dressed lettuce wedges on a platter or plate. Serve immediately, optionally with a crispy chicken Milanese on the side.
⏱️ 10 min