Video: Jamie Oliver’s fast, healthy Caesar salad makeover
Recipe: Jamie's ultimate Caesar salad
- For the chicken:
- 2, 3.5-ounce skinless chicken breast
- 1/2 teaspoon sweet smoked paprika
- 2 heaped tablespoons of finely ground polenta
- Olive oil
- For the salad:
- Ciabatta loaf of bread
- 1 clove of garlic
- 2 red radicchio
- 4 slices of pancetta
- 2 heads romaine lettuce
- 10 cherry tomatoes
- 2 large jarred red peppers
- Balsamic vinegar
- 1 bunch watercress
- For the dressing:
- 1 clove of garlic
- 2 lemons
- 2 ounces parmesan cheese plus extra to serve
- 8 anchovies
- 4 heaped tbsp of fat free natural yogurt
- 1 splash of Worcestershire sauce
- 1 tablespoon of red wine vinegar
- 1 teaspoon of english mustard
- 1/2 bunch of fresh basil
On a large sheet of wax or parchment paper, toss the chicken with paprika, polenta and a pinch of salt and pepper. Fold over the paper, then bash and flatten the chicken to roughly 1/2-inch thick with a rolling pin.
Put into the frying pan with a tablespoon of olive oil and brown until golden and cooked through, turning after about four minutes. Cut four thick slices of ciabatta, place on a griddle pan and remove when nicely charred on both sides.
Squash the unpeeled garlic through a garlic crusher into a blender. Squeeze in the lemon juice, crumble in the Parmesan and add the rest of the dressing ingredients. Blitz until smooth then season to taste.
Rub the toasts with a halved garlic clove and cut into strips. Quarter the radicchio and add to the griddle pan with the pancetta to char for a couple of minutes.
Roughly slice the lettuces and arrange over a large serving board or platter. Scatter over the ciabatta strips half the tomatoes and slice the peppers, then add to the board. Toss a splash of balsamic with the radicchio and arrange on top.
Slice the chicken, lay it around the salad, drizzle over the dressing, crumble over the crispy pancetta and snip over the watercress. Use a speed-peeler to shave over the extra Parmesan.
© 2013 NBCNews
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