Bayona Chicken Caesar Salad

Bayona Chicken Caesar Salad

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For chicken:
1 tsp Dijon mustard
1 tsp finely grated lemon zest
1 garlic clove, minced
3 tbsp evoo
1/2 lb chicken cutlets
For dressing:
1 raw or coddled egg yolk, optional
2 tbsp Dijon mustard
1/4 cup red wine vinegar
2 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
2 tbsp minced shallots
3 garlic cloves, minced
4 anchovy fillets, finely chopped
1 cup evoo
1/4 cup evoo
For salad:
1 heart romaine lettuce, leaves chopped into bite-size pieces
1 bunch baby arugula, washed
1/2 cup homemade croutons (we used croutons that we bought at the farmers' market - they were homemade by the vendor so that should count, right?)
shaved Parmigiano-Reggiano cheese, as desired
1/2 recipe dressing (about 3/4 cup)


Combine Dijon mustard, lemon zest, garlic, s&p and evoo.  Add chicken and toss to coat.  Set aside to marinate at room temperature for 30 minutes.
Whisk together everything but the olive oils and s&p in a medium bowl.  Slowly whisk in the oils, until the dressing is emulsified and creamy.  If it gets too thick while you're adding the oils, whisk in a tsp of water, then continue adding the oil.  Season to taste with s&p.  Alternatively, you can puree the dressing ingredients in a blender.  Set aside.
Heat 1 tbsp evoo in a large skillet (or grill pan) over moderately-high heat. Remove chicken from marinade. Cook until opaque throughout and golden brown on the exterior, about 2 minutes per side. Remove from skillet and allow to cool.  Slice thinly.

Toss together the romaine, arugula, croutons, chicken, cheese, and dressing.  Top with more cheese, if desired.