Grilled Chicken Caesar Salad
- Caesar Aspic:
- 1 whole chicken, quartered
- 3 celery ribs, roughly chopped
- 2 dried bay leaves
- 1 big carrot, peeled and halved
- 1 onion, peeled and halved
- 2 envelopes powdered gelatin
- 1/4 cup coarsely grated Parmesan
- 3 tablespoons minced garlic
- 3 tablespoons fresh lemon juice
- 3 tablespoons Worcestershire sauce
- 2 tablespoons fresh flat-leaf parsley leaves
- Few pinches crushed red pepper flakes
- 3 hardboiled eggs, peeled and sliced
- Grilled Croutons and Romaine Lettuce:
- 1 baguette
- Extra-virgin olive oil
- Grated Parmesan, a few heaping tablespoons
- 1 tablespoon minced garlic
- 2 hearts of romaine, split lengthwise
- Salt and ground black pepper
- 1 lemon, halved
For the aspic: Put the chicken, celery, bay leaves, carrot and onion in a large stock pot. Cover with water, bring to a boil and then reduce the heat and simmer for 6 hours, skimming off scum. Strain and reserve the chicken and stock, discarding the veggies and aromatics. Using tongs, pick the meat from the chicken and reserve. (An alternative to making the chicken stock from scratch is to use 1 quart prepared chicken stock and a rotisserie chicken.)
Measure out 1 cup of the stock and put it in an 8-by-8-by-2-inch baking dish. Add the gelatin and allow it to bloom for 5 minutes.
Measure out 3 more cups of stock and bring to a simmer in a saucepan. Add this to the baking dish and whisk gently to dissolve the gelatin.
Add the pulled chicken meat, Parmesan, garlic, lemon juice, Worcestershire sauce, parsley, red pepper flakes and eggs to the broth and gelatin mixture. Arrange the eggs, parsley and pepper flakes in a pretty fashion.
Chill at least 8 hours, or overnight. Also chill a rimmed baking sheet slightly larger than the baking dish.
Turn out the aspic by submerging the baking dish in warm water, placing the chilled baking sheet on top and inverting. Use a pizza cutter to cut the aspic into pretty 2-by-2-inch cubes. Refrigerate until ready to use.
For the grilled croutons and romaine: Preheat a grill or grill pan over high heat until very hot.
Slice the baguette thinly on the bias. You will need eight 1/8-inch-thick slices. Reserve the remaining baguette for another use.
Put the bread slices in a large bowl and toss with a few drizzles of olive oil, a few sprinkles of grated Parmesan and the minced garlic. Set aside.
Rub the romaine pieces with olive oil and sprinkle with salt and pepper.
Grill the romaine for about 4 minutes on each side; the outside should be wilted and charred, the inside steamed but crisp. Grill the bread slices until toasted on each side.
Transfer the romaine and croutons to a large plate or cutting board and re-season with a little olive oil, a squeeze of lemon juice and salt and pepper.
Using tongs and a knife, slice the romaine. Plate with 2 croutons and 2 cubes of aspic. The aspic will melt as you eat! MMMMMM!
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy Justin Warner