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A bundle of freshness

Photo: V.V. Krishnan

Plain and simple Chicken Caesar salad at Le Meridien’s The One restaurant

Chicken Caesar salad is a tried and tested dish loved by diners across the world, which makes it an ubiquitous item in any Continental menu.

Though you can’t do much to it, I have tried to be a little innovative here. Instead of pairing the salad with just two plain bread slices, I have peppered the bread with a dash of garlic and has changed its shape a bit so that it also works like a garnish to the dish. Easy to try out at your home kitchen, you can impress your friends and family this weekend with it. Or else, walk up to The One.

Ingredients

4 pieces of chicken breast

4 tbsp mayonnaise

1 tbsp anchovy fish

2 tbsp grated Parmesan cheese

1 tsp lemon juice

1 tsp mustard paste

380 gms iceberg lettuce

Parmesan cheese flakes for garnish

A handful of black pepper cracked to taste

Toasted bread cubes for garnish

Salt to taste

Method

Marinate the chicken breast with salt and pepper before grilling the pieces on both the sides until done. Cut the pieces into thin strips.

To make the Caesar dressing, mix the mayonnaise, anchovy, Parmesan cheese, lemon juice and the mustard paste. Meanwhile, cut the lettuce in large cubes.

Karan Mehta is Chef de Cuisine of Le Meridien’s beautifully done up coffee shop, The One. Mehta’s specialisation is European cuisine. He says, “Besides the great food, what attracts me is that an European kitchen always looks neat.”

Mix the dressing along with the lettuce cubes and the chicken strips and arrange it on a plate.

Sprinkle on it the cracked black pepper, before garnishing it with the Parmesan cheese flakes and the bread crutons.

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