Caesar Salad with Lemon & Thyme Roast Chicken

Caesar Salad with Lemon & Thyme Roast Chicken

Hello Everyone! As mentioned at the end of my last recipe post on Lemon & Thyme Roast Chicken, I made a Caesar Salad to go with the roast. A quick and healthy dish (excluding the mayonnaise), to easily pack and take to work with you, which is exactly what I did last week.

Caesar Salad with Lemon & Thyme Roast Chicken

I have a funny, but quite saddening story on my part about this. So as usual, I always pre-pack my lunches the day I make them, which is usually on Monday afternoon, and I made the decision to add the caesar dressing in the morning before going to work because I didn’t want the lettuce leaves to soak in the dressing overnight. Tuesday was fine, but I completely forgot to add the dressing on the salad for Wednesday. I specifically remembered to do it when I woke up in the morning, and even had it running in my mind throughout my morning shower. But for some mystical reason, it slipped my mind and it only hit my that I completely forgot to add the dressing was when I was halfway through the journey to work by bus. I was so devastated when I came to that realisation. I was too devastated that I didn’t even look forward to having my lunch that day. I now know what it’s like to eat rabbit food. Rabbits must have such a hard life to have to go through this every single meal of every single day.

All that aside, even though I had bottled caesar dressing sitting in the fridge, I decided to make my own (sort of) caesar dressing. I say ‘sort of’ because I used bottled mayonnaise; if you really want to go all out, then be my guest and whip up your own healthier version of mayo! Anyway, I wanted to give making my own caesar dressing a go since I had all the ingredients to make it possible already in the pantry. Maybe my next challenge will be to make my own mayo too! Also, I accidentally left the croutons in the oven for a little bit too long that they were overly tanned, but thankfully not burnt. Oops! I made the mistake of not setting a timer to remind me that they were in the oven; I think at that time I was busy carving the chicken. (I picked the least tanned ones for the photographs)!

Caesar Salad Ingredients

Croutons Ingredients

Caesar Salad Dressing Ingredients

PREP TIME 20 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

  • Baby cos lettuce, washed and sliced
  • Garlic infused olive oil
  • Mini stone-baked pane di casa, cut into small chunks
  • Roast chicken slices

For the caesar dressing

  • 1/3 cup free range egg mayonnaise
  • 4 anchovy fillets, minced
  • 1 garlic clove, crushed then minced
  • 1 tbsp white wine vinegar
  • Handful of grated parmesan
  • Salt and pepper to taste

METHOD

  1. Preheat oven to 180C. Spread the small chunks of bread over a large baking tray lined with parchment paper and sprinkle the garlic infused olive oil over them. Rub the oil into the bread and season with a little salt if you like. Bake for about 8 to 10 minutes, turning the croutons a few times during cooking so they brown evenly on all sides. Once done, remove from the oven and set aside.
  2. Combine all the ingredients for the caesar dressing into and small bowl and whisk together to combine.
  3. Plate up the baby cos lettuce and the roast chicken. Drizzle a generous amount of the dressing, and top with the croutons, shaved parmesan, and a bit of cracked black pepper.

Caesar Salad with Lemon & Thyme Roast Chicken

You can skip the chicken if you wish for a great light salad for lunch, and for those who want to bulk it up so that it’s not just leaves, have it with the chicken of course! For this salad, I carved up the breast parts from the whole roast chicken that I posted the recipe to last week. Check it out here on the blog for those of you who missed it!

BON APPÉTIT

– Ally xx

myTaste.com

Spicy Carrot, Chickpea & Almond Soup with Roasted Croutons

Spicy Carrot, Chickpea & Almond Soup with Roasted Croutons

Hello Everyone! Sorry for the lack of posts once again. I’ve been a bit busy with University, preparing for the last 2 weeks to go! It’s been hectic! Also, the weather hasn’t been very cheerful for the past couple of days. Winter is definitely kicking in! It’s cold, damp and miserable. On occasions there’d be rays of sunshine, but Sydney weather being deceptive and all, the sunshine never lasts long. So what better way to warm up that a nice bowl of spicy soup with crunchy croutons? Soup has never tasted so good.

Today I cooked from the UNSW Student Cookbook, a recipe by Serena Coady. This dish was served at the Cookbook Launch last week and I fell in love with it. It tasted so good that I really wanted to make a whole bowl for myself after a measly taste test without the croutons. Today was definitely the perfect time to whip it up. I tweaked the recipe just a bit in terms of using different bread, herbs and beans, and leaving the sour cream as is, but otherwise I pretty much followed the recipe.

To be honest, the title of this recipe doesn’t quite live up to it – the spicy part that was. I was a bit disappointed that my soup was not spicy at all, like I wouldn’t even say it was mildly spicy. So I may have added a bit too much of dried chilli flakes to give it that kick that I was after. Now that really grasped the word ‘spicy’! It may just be cultural thing, I know a lot of my Western friends who can’t take anything spicy at all, or even calling a dish that had a dash of paprika in it ‘really spicy’. I seriously have no comment for that.

Spicy Carrot, Chickpea & Almond Soup with Roasted Croutons Ingredients

PREP TIME 5 MINS | COOKING TIME 25 MINS SERVES 4

INGREDIENTS

  • 500g carrots, peeled and sliced
  • 1 medium brown onion, diced
  • 5 cups vegetable stock
  • 1 can (400g) chickpeas, drained
  • 1/2 cup flaked almonds
  • 1 tbsp smoked paprika
  • 2 tsp dried chilli flakes
  • 1/2 tsp dried oregano leaves
  • 3-4 slices of Pane di Casa bread from Bakers Delight
  • 1/4 cup + 2 tbsp extra virgin olive oil
  • Dollop of sour cream
  • Ground salt and pepper to taste

METHOD

  1. Preheat oven to 250C.
  2. Heat 2 tbsp of olive oil in a large pot over medium to high heat and sauté onions until soft, about 2 minutes. Add in the carrots with the chillies, paprika and oregano and sauté until combined. Season with a touch of salt and pepper. Increase the heat to high and stir intermittently for 15 minutes until carrots are tender and browned. Add the vegetable stock and chickpeas and bring to a boil. Simmer for another 10 minutes. Add the almond flakes into the soup, saving some for garnish later.
  3. Meanwhile, spread the flaked almonds on a lined baking tray and place in the oven for about 5 minutes or until the flakes are golden brown. Remove and set aside.
  4. Rip the slices of bread into bite size pieces and toss with 1/4 cup of olive oil in a small bowl. Spread onto the same lined baking tray and roast in the oven for about 8-10 minutes or until golden brown. Set aside.
  5. Pour the soup over into a blender (working in batches if I does not all fit) and blend on low speed for about a minute until well combined and smooth. Pour into a bowl and add a dollop of sour cream. Sprinkle with almonds, croutons, and paprika. Serve.

Spicy Carrot, Chickpea & Almond Soup with Roasted Croutons

A definite favourite winter warmer.

BON APPÉTIT

– Ally xx

myTaste.com