The SP Caesar with Chipotle Caesar Dressing

Method

1. Measure the spices, salt, and ½ teaspoon of olive oil into a medium mixing bowl and stir well to combine into a paste. Add the chicken fillets and use your hands to coat until the fillets are all well-dressed. Set aside at room temperature to marinate while you prepare the remaining ingredients.

2. Finely chop the kale and place into a large mixing bowl. Dress with the juice of half of the lemon, a pinch of sea salt, and a grind of black pepper. Use your hands to massage the dressing into the leaves to help soften and enhance the flavour.

3. Tear the lettuce leaves from the core and add them whole to the kale, gently folding through to distribute them evenly.

4. Add two tablespoons of chipotle Caesar dressing and use your hands to toss through.

5. Slice your tomatoes into halves and set aside.

6. Heat 1 teaspoon of olive oil in a frying pan over a high heat and add your marinated chicken fillets. Once sizzling, reduce the heat to medium-high to avoid the outsides burning. Cook for 7-8 minutes, flipping the fillets with tongs every couple of minutes, until nicely golden and cooked through. Remove from the heat and squeeze over the juice from the other half of the lemon, then finish with a sprinkle of sea salt and a drizzle of olive oil.

7. Load the dressed leaves onto a serving plate, then grate over half of the Parmesan using a microplane or fine grater. Pile on your tomatoes and half the crispy onions.

8. After they’ve had a couple of minutes to rest, slice the chicken fillets (or leave whole) and lay them onto the salad.

9. Top with the remaining Chipotle Caesar Dressing, the remaining crispy onions, and the grated Parmesan. Finish with a drizzle of olive oil and a hefty grind of black pepper.

10. Tip: Make it your own by adding 10 tinned anchovies and one tin of sweetcorn.

11. For the Chipotle Caesar dressing

12. Grate your Parmesan using a microplane or a fine grater and set aside. Peel and crush your garlic using the side of a knife or a garlic crusher and a little sea salt to help turn it into a smooth paste.

13. Place all the ingredients, excluding the water, into a blender and blitz until silky smooth. Gradually add the water and mix with a fork or small whisk until you reach your desired consistency.

14. Play with the spice level by adding more cayenne pepper for a hotter Caesar, or more paprika for something a little smokier. Store in an airtight jar or container in the fridge for up to one week.

15. For the crispy onions

16. Finely slice the onions or shallots using a knife or a mandolin – you can either slice into full rings or half-moons. Place into a bowl. Add the cornflour and toss with your hands to lightly coat the onions.

17. Heat the oil in a saucepan over a medium heat – test it’s reached a high enough temperature by dropping in a piece of onion and seeing if it sizzles. When it’s hot enough, add the onions to the oil, working in batches to avoid overcrowding, and allow to fry until golden and crispy.

18. Remove using a slotted spoon to a plate lined with kitchen paper. Season generously with salt and allow to cool while you cook the next batch.

19. Store in an airtight container for up to 4 days. If they go a little soft, just crisp them up in the oven for a couple of minutes.
    Recipe from ‘The Salad Project’ by Clem Haxby, published by Ebury Press.