Grilled Chicken Caesar Salad with Brussels Sprouts

-

Grilled Chicken Caesar Salad with Brussels Sprouts

Saw this Rachael Ray recipe and since we love Brussels decided to try it-- we liked it and had used leftovers from a roasting chicken which I still marinated and reheated. Loved the panko breadcrumbs toasted and served as the croutons!

Ingredients

  • 4 small pieces boneless, skinless chicken breast (mine was leftover roast chicken)
  • EVOO – Extra Virgin Olive Oil, for drizzling plus about 1/4 cup
  • Juice of 2 lemons, divided
  • 1 tablespoon fresh thyme, chopped 
  • Salt and pepper
  • 2 pints large Brussels sprouts, about 2 pounds
  • 2 cloves garlic, peeled and grated or pasted plus 1 clove, crushed
  • About 1 1/2 teaspoons anchovy paste
  • About 1 1/2 teaspoons Worcestershire sauce
  • Grated Pecorino Romano cheese
  • 3 tablespoons butter
  • 1 cup panko breadcrumbs
  • A handful of flat-leaf parsley, chopped
Marinate chicken in enough EVOO to coat, the juice of 1 lemon, thyme, salt and pepper. Marinate about 1/2 hour.
(As you can see mine is cooked so thought it would help toward the flavor anyhow)
You would then Heat a grill pan and grill the chicken about 12 minutes, turning occasionally. but I just put them in the oven and warmed the chicken through

Bring a large pot of water to a boil. 
Using a small, sharp knife, core the Brussels sprouts and separate leaves. Salt water and add all of the baby cabbage leaves to pot – you should have at least 6 cups loosely packed. Count to 30 then drain and cold shock the leaves; drain again.

Ran them through a salad spinner to dry them out well as I would with a salad...
Heat butter in small skillet with crushed garlic over medium heat, add breadcrumbs and toast to golden brown. Add parsley and remove garlic. 
Combine the juice of remaining lemon, grated or pasted garlic, anchovy paste, Worcestershire, lots of black pepper and about 1/4 cup of EVOO to a bowl and whisk to make dressing. Add a small handful of cheese once dressing is emulsified. (I add a beaten egg yolk to our dressing with the lemon juice but there is a food safety risk with this addition, of course.)
Toss Brussels greens with dressing.
Serve on plates topped with sliced grilled chicken, more cheese and buttery breadcrumbs.


(c) MMIX KWP STUDIOS INC. All rights reserved.

Comments

Post a Comment

Popular posts from this blog

Siri Daly's Sticky Ham Sandwiches/ Sliders GUEST BLOG

-
Image
Guest blog recipe by Katie for her friends party on New Years Eve. Siri demoed this on THE TODAY SHOW.  She said they were a huge hit and did't last long! 1/2 cup (1 stick) unsalted butter 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon poppy seeds 1 package small sweet Hawaiian buns 1 pound sliced ham 1 pound sliced Swiss cheese 1. In a medium saucepan, bring butter, dry mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan.  Lower heat and let simmer for a few minutes. Set aside.   2. Slice buns in half and assemble sandwiches by adding desired amounts of ham and cheese. Place in a small baking dish (it helps if they fit snugly in there) and pour sauce all over, using a spatula to make sure they are all coated.  Cover with foil and let marinate in fridge for at least one hour, or overnight.  3. When ready to bake, preheat oven to 325ºF. 4. Bake sandwiches for 10...
Read more

Mario Batali's Penne alla Vodka

-
Image
We made this for dinner tonight and Kevin kept raving about the smoky flavor to it and suddenly stated you need to blog this (which I already intended to). After he went back for his final last bite finally packed up the leftovers for his lunch tomorrow. We will be making this again ... and again!     6 slices Bacon 2 cloves Garlic (thinly sliced) 1 can Tomato Paste 1/4 cup Vodka 1/2 cup Heavy Cream Pinch Nutmeg 1 pound Penne 1 piece Parmigiano Reggiano (for grating)   Bring a large pot of salted water to a boil and cook penne 1 minute short of the package instructions. Drain, reserving some pasta water for sauce. In a large saute pan, cook bacon over medium heat to render out fat. Cook for about 10 minutes until cooked but not too crispy. Add the garlic and tomato paste and cook until garlic is fragrant and tomato paste darkens Stir in the vodka and cook for a few minutes to meld the flavors. Add cream and season with nutmeg and salt to taste. ...
Read more

Michael Symon's Ricotta Meatballs

-
Image
YUM YUM YUM !!! Michael made this back in May on the Today show and again finally getting around to making it! I made the full recipe - which made 22 meatballs. I prepared it to thru the browning meatball stage then saved 4 for meatball subs the next day and froze the rest in small b atches to have over pasta or his Mascarpone polenta in the future. We wished we had more than we did for the meatball sub lunch and Kevin kept commenting how good they were. We will definitely be defrosting for pasta this week!! I took a bite so you could see how fab the meatballs were. UPDATED PIC of meatball on fresh pasta! Pomodoro sauce 1/4 cup olive oil 1 small onion, finely diced (about 1 cup) 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 small bundle fresh oregano 1 small bundle fresh thyme Two 15-ounce cans whole peeled tomatoes, crushed with your hands Basil, to garnish Meatballs Olive oil Kosher salt and freshly ground black pepper 1/2 cup mince...
Read more