Best 2 Deconstructed Pan Grilled Caesar Recipes

Welcome to the world of deconstructed pan grilled caesar, a culinary masterpiece that blends the classic flavors of Caesar salad with the excitement of a contemporary dish. Prepare to embark on a journey of taste and creativity as we explore the art of transforming traditional ingredients into a visually stunning and palate-pleasing experience. Get ready to discover the secrets behind creating a deconstructed pan grilled caesar that will impress your friends and family, leaving them craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

DECONSTRUCTED CHICKEN CAESAR SALAD

Deconstructed Chicken Caesar Salad image

This go-to meal, ready in less than 20 minutes, has all the elements of a classic chicken Caesar salad-but instead of tossing them together, we celebrate each on its own.

Provided by Marge Perry

Categories HarperCollins Small Plates Kid-Friendly Dinner Salad Sheet-Pan Dinner Chicken Lettuce Quick & Easy Quick and Healthy

Yield 4 servings

Number Of Ingredients 17

Ingredients

Caesar Dressing:
1/4 cup canola mayonnaise
2 oil-packed anchovy fillets, drained, mashed to a paste with a fork
1 tablespoon fresh lemon juice
1 small garlic clove, minced
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 cup olive oil
For the salad:
2 romaine hearts, halved lengthwise
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breast halves
1 teaspoon Dijon mustard
1/2 teaspoon chopped fresh thyme
1 demi-baguette (about 12 inches), cut across into 12 slices
1/2 cup shredded Parmesan cheese

Steps:

Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the center of the oven) and preheat the broiler. Coat a sheet pan with cooking spray.
Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce, and pepper in a small bowl. Slowly whisk in the oil.
Brush the cut sides of the romaine hearts with 1 tablespoon of the oil. Place them, cut side up, on the sheet pan. Broil the romaine hearts until they are slightly wilted and lightly browned, 1 1/2 to 2 minutes. Transfer to a platter.
Preheat the oven to 425°F.
Toss the chicken with the remaining 1 tablespoon oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the center of the oven until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the bread is toasted, 8 to 9 minutes.
Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into 1/4-inch-thick slices. Place the chicken and toasts on the platter with the romaine; drizzle with the dressing and sprinkle with the Parmesan.

WARM DECONSTRUCTED CAESAR SALAD

Warm Deconstructed Caesar Salad image

Provided by Eric Asimov

Categories easy, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 tablespoons white wine vinegar
4 large eggs
1 head romaine lettuce, cored, rinsed, dried
1/4 cup pine nuts
6 tablespoons Tuscan extra virgin olive oil
8 anchovies in oil, drained and chopped
1 1/2 teaspoons Dijon mustard
Freshly ground black pepper
2 ounces Italian Parmesan, shaved with a vegetable peeler

Steps:

Place water 3 inches deep in a 2- to 3-quart saucepan and bring to a simmer. Add 2 tablespoons vinegar. Break an egg into a teacup and gently slip egg into water. Repeat with remaining eggs. Cook at a very gentle simmer 3 minutes, until white is firmly set. Use a slotted spoon to lift eggs from pan onto a plate lined with paper towel. If desired, use scissors to trim excess strands of white clinging to eggs. Invert a bowl over plate to keep eggs warm.
Shred lettuce into a salad bowl. Have 4 salad plates ready. Heat a small skillet to medium, add nuts and toast them, stirring. Remove and set aside.
Add oil to skillet, reduce heat to low, add anchovies and cook, stirring, until they soften and start to fall apart. Whisk in remaining vinegar and the mustard. Pour dressing over lettuce, season with pepper and toss well. Divide salad among plates. Top each portion with a poached egg, scatter nuts and cheese over them, and serve.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 26 grams, Carbohydrate 8 grams, Fat 36 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 594 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish. Look for ripe tomatoes, crisp lettuce, and freshly grated Parmesan cheese.
Make your own Caesar dressing. It's easy to do and tastes much better than store-bought dressing. You can find a recipe in the article.
Don't overcook the chicken. Chicken is best when it's cooked through but still juicy. Cook it over medium heat for about 7-8 minutes per side.
Assemble the salad just before serving. This will prevent the croutons from getting soggy.

Conclusion:

Deconstructed pan-grilled Caesar salad is a delicious and elegant dish that is perfect for a special occasion. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a salad that will impress your guests.