Bibiche recipes/recettes

Caesar salad Caesar salad [SEE-zer] A salad consisting of greens (classically, ROMAINE LETTUCE) tossed with a garlic VINAIGRETTE dressing (made with WORCESTERSHIRE SAUCE and lemon juice), grated Parmesan cheese, croutons, a CODDLED egg and sometimes anchovies. It is said to have been created in 1924 by Italian chef Caesar Cardini, who owned a restaurant in Tijuana, Mexico. from THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst, Barron's Educational Services, Inc.

Chicken Caesar Salad
Serves: 4

Total Time: 25 minutes

1 large head romaine lettuce (about 1 pound)
1 2 1/2-pound refrigerated pecan chicken
1 pint cherry tomatoes
2 tablespoons squeezed lemon juice
2 large garlic cloves
1/4 cup vinaigrette
1 teaspoon anchovy paste
1/2 teaspoon worchestershire sauce
1/2 teaspoon sugar,dry mustard,salt and ground pepper
1/3 cup freshly grated Parmesan cheese
2 (1 minute coddled eggs)
3 anchovies
1/2 cup extravirgin olive oil or olive oil

1. Wash lettuce and drain well; cut into 2-inch pieces. Remove chicken from refrigerator. With fingers, tear meat into shreds. Cut each cherry tomato in half. In large bowl, combine lettuce, chicken, cherry tomatoes, Parmesan cheese, and black pepper.
2. In small bowl, with fork, mash anchovies. Stir in olive oil and remaining ingredients until blended; add to lettuce mixture, tossing to coat ingredients well.
Each serving: About 500 calories, 28 g fat, 152 mg cholesterol, 1210 mg sodium.
2.Enjoy with or without chicken,or shrimps etc...

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