Foodie favourite Jules Mercer who delights in doing things differently, has deconstructed the classic Caesar salad to serve with Zonnebloem’s fresh, zesty Sauvignon blanc.
It tingles with lively notes of passion fruit and green fig to wake up your tongue. Crisp but mouth-filling, it has all the flavour and palate weight to meet the Parmesan cheese and anchovies head on. Best of all, it ends in a cool, clean finish that will have you salivating for the next sip.
Zonnebloem Sauvignon Blanc is stocked by leading retailers nationally and retails for around R52.
Deconstructed Chicken Caesar Salad
Served with Zonnebloem Sauvignon Blanc
Serves: 4
Ingredients
For the salad:
2 handfuls sourdough or similar bread, torn into rough chunks
4 Tbsp (60ml) olive oil
1 clove garlic, peeled and crushed
salt and pepper
4 chicken breasts with skin
For the dressing:
1 clove garlic (crushed)
4-6 anchovies
2 egg yolks
juice of ½ lemon – or about 2 Tbsp
1 tsp Dijon mustard
3-4 Tbsp finely grated Parmesan or Grana Padano
2 Tbsp olive oil
80ml sunflower or canola oil
100g Parmesan or Grana Padano shavings
2 whole baby gem or cos lettuces
Method
Preheat the oven to 180°C. Toss the torn bread in olive oil, seasoned with garlic, salt and pepper. Place in the oven and roast for 10-15 minutes until crispy and toasted.
Rub the chicken breasts with a swig of olive oil and heat a non-stick frying pan over medium heat. Place the chicken in the pan, skin side down. Cook for 4 minutes, then turn and cook for another 4-6 minutes on the other side. Check if it’s cooked through by inserting a sharp knife – the juices of the chicken should run clear.
Prepare the dressing: blitz together the garlic, anchovies and egg yolks in a blender. Add the lemon juice, Dijon and Parmesan. Slowly add the oil, pouring in a steady stream, until the mixture starts to thicken slightly.
Separate lettuce leaves or simply cut lettuce in half. Wash and dry thoroughly. Place on a board or plate, along with the torn crispy sourdough and fried chicken. Garnish with micro herbs or any herbs you like, and serve with the dressing.
