"Like a Caesar"

Ingredients for "Like a Caesar"

• 45ml Meyer lemon juice

• 2 cucharadas de agua

• 2 yemas de huevo grandes

• 240ml grapeseed oil

• 3 garlic cloves, grated

• 80ml plus 1 tablespoon extra-virgin olive oil plus additional for brushing

• 120ml matchstick-size pieces Meyer lemon peel (yellow part only)

• 4 anchovy fillets

• 1 tablespoon Meyer lemon juice

• 1/8 teaspoons dried crushed red pepper

• 37 garlic cloves, peeled

• 1 cucharada de leche

• 8 baguette slices

• 10 2 x 1/2-inch strips Meyer lemon peel (yellow part only)

• 2 large boneless organic chicken breasts with skin and ribs (about 800g total)

• 4 heads of Little Gem lettuce or 4 hearts of cos, halved lengthwise with core left intact

Place lemon juice, 2 tablespoons water, and egg yolks in medium metal bowl. Whisk yolk mixture constantly over large saucepan of simmering water until thermometer inserted into mixture registers 71°C, about 3 minutes. Transfer yolk mixture to processor. With machine running, add oil in slow steady stream. Transfer mayonnaise to small bowl. Season to taste with salt and pepper. DO AHEAD: Mayonnaise can be made 2 days ahead. Cover and refrigerate.

Place grated garlic, 80ml oil, and next 4 ingredients in heavy small saucepan. Cook over lowest possible heat until lemon peel is tender and caramelized, stirring occasionally, about 2 hours. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

Place 37 peeled garlic cloves in small saucepan. Cover with cold water by 1 inch. Bring to boil; drain. Repeat 5 times. Place garlic cloves and 1 tablespoon milk in blender and puree until smooth. Transfer to small bowl. DO AHEAD: Garlic puree can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Preheat grill. Brush baguette slices with olive oil; sprinkle with salt and pepper. Grill until brown, about 1 minute per side. Cool. DO AHEAD: Croutons can be made 4 hours ahead. Let stand at room temperature.

Tuck two 2-inch strips Meyer lemon peel between chicken breast and tenderloin and 3 strips peel between skin and breast meat of each chicken breast. Place on plate, cover, and chill 2 hours.

Preheat oven to 177°C. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place in skillet, skin side down, and cook until skin is golden, about 10 minutes. Turn chicken over, place in oven, and roast until cooked through, about 15 minutes. Transfer to work surface and let rest 10 minutes.

Preheat grill. Brush cut sides of lettuce with Meyer lemon mayonnaise. Sprinkle with salt and pepper. Place on rimmed baking sheet and grill until golden, about 1 minute. Slice chicken breasts crosswise into 1/2-inch-thick slices.

Place 2 lettuce halves on each of 4 plates. Divide chicken breast slices among plates. Spoon dollop of garlic puree next to chicken. Place 2 croutons on each plate. Drizzle with Anchovy-Lemon Sauce and serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.