The “Bread-y” Caesar Salad
The Caesar Salad was invented by an Italian so thought we’d pay tribute by pairing a delicious Caesar Salad with our hand-crafted Italian Herb Focaccia. Salty, crunchy, herby, and just enough bread to balance out your salad.
Ingredients
Caesar Salad
- Italian Herb Focaccia, sliced 2” wedges
- ½ cup olive oil
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 tbsp Italian seasoning
- ½ tbsp garlic powder
- 1 large romaine
- ½ cup parmesan cheese
- 8 slices bacon, cooked
Caesar Dressing
- ½ cup mayonnaise
- ¼ cup whole grain mustard
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic
- 1 tbsp capers, rinsed
- 1 tsp Worcestershire sauce
- 1 anchovy fillet (optional)
- Pinch salt and pepper
Blackened Chicken
- 4 chicken breasts, fileted
- 1 tbsp paprika
- 1 tbsp cayenne
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp oregano
- ½ tsp ground thyme
Directions
Blackened Chicken
- Mix all seasonings together, and liberally season both sides of each chicken filet. Let sit for minimum of 1 hour
- Preheat BBQ to medium-high heat. Place chicken on BBQ, and grill for 4-5 minutes per side, or until internal temperature is reached of 165 degrees.
Caesar Salad
- Brush each side of every Focaccia wedge with olive oil. Then, season with salt, pepper, Italian seasoning, and garlic powder.
- Heat grill to medium-high heat. Toast for 8 minutes or until there is slight colour around the edges. Once cooled, cut in to cubes.
- For the Caesar Dressing, add all ingredients to a food processor and blend until smooth. Let sit for 2 hours in fridge.
- Mix romaine lettuce, parmesan cheese, and ¾ of the Caesar dressing in a bowl, and toss to combine. Top with croutons, bacon, and blackened chicken, and drizzle the rest of the dressing on top.
- Serve immediately.