Ingredients:

  • 1 cup (100g) finely grated Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper
  • 1.5 lb (680g) boneless, skinless chicken breasts OR 1 lb (450g) large prawns, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 4 anchovy fillets, packed in oil, drained
  • 2 cloves garlic, minced
  • 2 large egg yolks (pasteurized for safety)
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (30g) finely grated Parmesan cheese
  • 2 tablespoons cold water
  • Salt and freshly ground black pepper to taste
  • 2 heads romaine lettuce, washed, dried, and roughly chopped
  • 1 cup (100g) croutons
  • 1/2 cup (50g) shaved Parmesan cheese

Instructions:

  1. Make the Parmesan Crisps: Spread parmesan evenly on baking sheet, add pepper. Bake until golden. Cool completely and break into shards.
  2. Marinate and Grill Chicken/Prawns: Combine marinade ingredients. Marinate chicken/prawns. Grill until cooked through. Let rest, then slice chicken.
  3. Prepare the Caesar Dressing: Combine anchovies, garlic, egg yolks, lemon juice, and mustard in food processor. Slowly drizzle in oils while processing until emulsified. Add Parmesan and water. Season. Chill for at least 30 minutes.
  4. Assemble the Salad: Gently toss romaine lettuce with enough dressing to coat.
  5. Plate and Garnish: Arrange dressed lettuce on plates. Top with grilled chicken/prawns, croutons, parmesan crisps, and shaved Parmesan. Serve immediately.