I need recipe for chicken caesar salad off jamie at home pls?

you've just missed the repeat on more 4. i think it went like this: he used chicken legs, roasted them with oil and rosemary (not so sure about this) for an hour on top of the bread, then covered them with pancetta and let that go golden in the oven. for the dressing he used 2 anchovies, olive oil (3 units), red wine vinegar (1 unit), 1/4 of a garlic clove, lots of grated parmesan and a bit (like a spoonful i think) of creme fraiche. he also made more toasted bread, then just mixed everything with the leaves. hope this helps!I need recipe for chicken caesar salad off jamie at home pls?
Caesar Salad





1 loaf Italian bread


3 tablespoons extra-virgin olive oil, plus 1/2 cup


1 garlic clove, minced, plus 3 cloves peeled


1/2 teaspoon dried oregano


Salt and pepper


3 anchovy fillets


2 teaspoons Dijon mustard


1/2 lemon, juiced


2 tablespoons red wine vinegar


1 teaspoon Worcestershire sauce


2 romaine lettuce hearts, cut in 2-inch pieces


2 bunches watercress, trimmed


1 hard boiled egg


1 cup shredded Pecorino Romano


1/2 cup chopped parsley


1 pound cooked grilled chicken, sliced in strips (optional)





Remove the crust from the Italian bread then cut the loaf into cubes. Place the bread cubes in a mixing bowl. In a small pan over medium heat, add the oil, minced garlic, and oregano. Cook for 2 minutes to infuse the flavors. Pour the oil over the bread cubes and toss. Season with salt and pepper. Spread the bread cubes in a single layer on a baking pan and bake for 10 minutes in a preheated 400-degree F oven. The croutons should be crisp but not too hard to pierce with a fork.


In a mini food processor, combine remaining garlic, anchovy, mustard, lemon, vinegar, Worcestershire, salt and pepper. Process for 30 seconds to make a paste. Add the olive oil and process again until combined. Combine the romaine and watercress in a large salad bowl. Grate the hard boiled egg into the bowl. Drizzle the dressing over the salad and toss to coat the leaves. Add the cheese, croutons, parsley and chicken, toss well. Season with salt and pepper, and serve immediately.I need recipe for chicken caesar salad off jamie at home pls?
Jamie Olivers Chicken Ceaser Salad recipe:Enjoy





Ingredients1 1/2 lb skinless boneless chicken breast halves


1/2 cup olive oil


1 teaspoon salt


3/4 teaspoon black pepper


2 garlic cloves, smashed


3 tablespoons fresh lemon juice


2 teaspoons Dijon mustard


1 teaspoon anchovy paste


2 (10-oz) packages hearts of romaine


1/2 cup grated Parmigiano-Reggiano


1 1/2 cups plain or flavored croutons





Special equipment: a well-seasoned large (2-burner) ridged grill pan PreparationHeat lightly oiled grill pan over moderately high heat until hot but not smoking. Meanwhile, pat chicken dry and coat with 1 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill chicken, turning over once, until just cooked through, 14 to 16 minutes total.





While chicken grills, blend garlic, lemon juice, mustard, anchovy paste, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender until combined. With motor running, add remaining 7 tablespoons oil in a slow stream, blending until emulsified.





Transfer chicken to a cutting board and cut into 1/2-inch-thick slices. Toss chicken with 2 tablespoons dressing in a large bowl. Add romaine, cheese, remaining dressing, and croutons and toss.
1/2 garlic clove


4 tablespoons lemon juice


2 tablespoons mayonnaise


2 teaspoons grated Parmesan cheese


8 ounces skinned and boned cooked chicken, chilled and diced


1/2 cup diced chilled celery


2 tablespoon diced drained canned pimientos


2 tablespoon chopped scallion (green onion)


4 pitted black olives, sliced


4 chilled iceberg or romaine lettuce leaves





Rub a medium wooden bowl with cut side of garlic clove and discard garlic; add lemon juice, mayonnaise, and cheese to bowl and stir to combine. Add remaining ingredients except lettuce and mix well; line serving platter with lettuce and top with chicken mixture.
It looks fab, have bought all the ingredients to make it this week.





Proper chicken caesar salad





Serves 4 to 6





With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavours and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts), smoky pancetta and lovely rustic croutons to suck up all the juices. It's a lovely little salad with just a hint of attitude - and it's versatile, as you can serve it hot or cold.





PS Use your imagination - if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.








4 whole free-range or organic chicken legs, skin on


1 loaf of ciabatta bread (about 250g), torn into thumb-size pieces


3 sprigs of fresh rosemary, leaves picked and roughly chopped


olive oil


sea salt and freshly ground black pepper


12 thin slices of pancetta or smoked streaky bacon


One quarter of a clove of garlic, peeled


4 anchovy fillets in olive oil, drained


75g freshly grated Parmesan cheese, plus a few shavings to serve


1 heaped tbsp cr猫me fra卯che


the juice of 1 lemon


extra-virgin olive oil


2 or 3 Cos or romaine lettuces, outer leaves discarded


Preheat the oven to 200C/gas mark 6. Place your chicken legs in a snug-fitting roasting tray with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best cro没tons. Pop the tray into your preheated oven.





After 45 minutes the chicken should be nicely cooked. Take the tray out of the oven, drape the pancetta or bacon over the chicken and cro没tons, and put back into the oven for another 15-20 minutes for everything to crisp up. Your chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the tray from the oven and put it to one side for the chicken to cool down slightly.





Pound the garlic and anchovy fillets in a pestle and mortar or a Flavour Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, cr猫me fra卯che, lemon juice and three times as much extra-virgin olive oil as lemon juice. Season your dressing to taste.





Pull the chicken meat off the leg bones - you can use two forks to do this, or your hands if you're tough like me - and tear it up roughly with the cro没tons and the bacon. Wash, spin dry and separate your lettuce leaves, tear them up and toss with the chicken, cro没tons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.