Ultimate roast chicken Caesar salad | Jamie Oliver recipe (2024)

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Ultimate roast chicken Caesar salad

Peppercorn, fennel, apple & chilli brine

Ultimate roast chicken Caesar salad | Jamie Oliver recipe (2)

Peppercorn, fennel, apple & chilli brine

“Take your chicken Caesar salad to the absolute next level by brining the chicken overnight in fresh apple juice, herbs and spices, adding loads of flavour, juiciness and caramelization. Roasting the croutons in the chicken juices creates the ultimate texture plus out-of-this-world tastiness. You’ve got to try this! ”

ChickenDinner PartySunday lunch

Nutrition per serving
  • Calories 502 25%

  • Fat 27.5g 39%

  • Saturates 7.7g 39%

  • Sugars 5.2g 6%

  • Salt 2.1g 35%

  • Protein 38.1g 76%

  • Carbs 25.9g 10%

  • Fibre 1.6g -

Of an adult's reference intake

recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Tap For Method

Ingredients

  • 1 x 2.5 kg whole free-range chicken
  • 400 g sourdough bread
  • 1 bulb of garlic
  • olive oil
  • 1 x 50 g tin of anchovies in oil , from sustainable sources
  • 1 bunch of fresh flat-leaf parsley , (30g)
  • 2 fresh red chillies
  • extra virgin olive oil
  • 1 lemon
  • 4 romaine lettuces
  • 150 g mixed-colour radishes
  • 1 cucumber
  • ½ a bunch of fresh chives , (15g)
  • BRINE
  • 4 tablespoons black peppercorns
  • 4 tablespoons fennel seeds
  • 2 litres fresh apple juice
  • 100 g sea salt
  • ½ a bunch of fresh thyme , (15g)
  • 12 fresh bay leaves
  • 6 dried red chillies
  • CAESAR DRESSING
  • 50 g Parmesan cheese , plus extra to serve
  • 1 teaspoon English mustard
  • 2 teaspoons Worcestershire sauce
  • 250 g Greek yoghurt
  • 1 lemon

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Tap For Ingredients

Method

  1. For the brine, toast the peppercorns and fennel seeds in a large pot over a high heat for 1 minute, then add the apple juice, sea salt, thyme and bay leaves. Crumble in the dried chillies and bring to the boil, then turn the heat off, top up with 1 litre of cold water and leave to cool.
  2. Use a sharp knife to carefully cut down the back of the chicken so you can open it out flat, then add to the cooled brine (transfer to a bigger container, if needed). Cover and refrigerate for at least 12 hours, then drain and pat dry with kitchen paper.
  3. Preheat the oven to 200ºC/400ºF/gas 6.
  4. Roughly tear the sourdough into big chunks, break up the garlic bulb, and put aside. Rub 1 tablespoon of olive oil all over the chicken and place it directly on the bars of the oven, skin side up, with a large tray underneath to catch the juices.
  5. Roast for 30 minutes, then reduce the temperature to 160ºC/325ºF/gas 3.
  6. Add the sourdough and unpeeled garlic cloves to the tray and carefully toss to coat in the juices. Roast for 1 hour, or until the chicken is golden and cooked through, tossing the croutons occasionally. Leave the chicken to rest for 30 minutes before carving.
  7. Meanwhile, drain the anchovies (saving the oil) and halve lengthways, then arrange on a plate in a criss-cross fashion. Finely chop the parsley stalks (reserving the leaves), finely slice or chop the chillies, and scatter both over the anchovies.
  8. Drizzle over ½ a tablespoon each of the reserved anchovy oil and extra virgin olive oil, then finely grate over half the lemon zest and squeeze over half the juice. Leave to marinate.
  9. For the Caesar dressing, finely grate the Parmesan into a bowl, add the mustard, Worcestershire sauce and yoghurt, and whisk to combine. Squeeze in the lemon juice, add 8 tablespoons of extra virgin olive oil and mix again. Taste and season to perfection, loosening with a splash of water, if needed.
  10. Trim the lettuces and radishes and scrape a fork down the sides of the cucumber. Finely slice the radishes, cucumber, parsley leaves and chives, roughly chop the lettuces, and place everything in a large bowl.
  11. Add half the croutons to the salad, pour over half the dressing and toss together, then use a speed-peeler to shave over a little Parmesan. Arrange the chicken and remaining croutons on a board, then serve it all up with the anchovies and extra dressing. Let everyone dig in.

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recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Related video

Healthy chicken caesar: Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Ultimate roast chicken Caesar salad | Jamie Oliver recipe (2024)

FAQs

How to make Caesar salad dressing with Jamie Oliver? ›

For the Caesar dressing, finely grate the Parmesan into a bowl, add the mustard, Worcestershire sauce and yoghurt, and whisk to combine. Squeeze in the lemon juice, add 8 tablespoons of extra virgin olive oil and mix again. Taste and season to perfection, loosening with a splash of water, if needed.

How does Gordon Ramsay make Caesar salad? ›

How to cook:
  1. separate the whites from the yolks;
  2. whisk the yolks and add Dijon mustard and wine vinegar;
  3. carefully whisk everything until the mass thickens;
  4. gradually introduce olive oil and whisk;
  5. add anchovies, garlic and grated Parmesan to the sauce;
  6. cut the chicken fillet into slices;
  7. sprinkle with salt and pepper;
Apr 21, 2020

Why is chicken Caesar salad so good? ›

The reason chicken caesar salads are so satisfying is that they are perfectly balanced in the macronutrients you need. You have the right amount of protein with the chicken, healthy fats with the parmesan cheese and dressing, and carbohydrates for energy to feel satisfied.

Who is the chicken Caesar on the masked singer? ›

Who is Chicken Caesar in the Masked Singer? Chicken Caesar was revealed to be TV presenter and comedian Alexander Armstrong. After his identity was revealed, Armstrong explained why he decided to go on the show, saying he'd been "longing to do it."

What is real Caesar salad dressing made of? ›

The best Caesar salad dressing starts with anchovies and garlic, and an emulsion with creamy egg yolks, Dijon mustard, and two types of oil. It's simple enough to make at home and is so much better than what comes in the bottle.

Why won t my caesar salad dressing thicken? ›

(If the dressing comes out runny, it probably means you added the oil too fast. It should be a drizzle as you pour it in). Taste and add more lemon juice as needed. Season to taste with kosher salt and fresh ground pepper.

What was the original Caesar salad made of? ›

The seven ingredients of the original Caesar salad: whole leaves of romaine lettuce, a raw egg yolk, Italian olive oil, grated Parmigiano-Reggiano cheese, Worcestershire sauce, lime juice and a toasted round of baguette. Photo by Bill St. John, for UCHealth.

What is the difference between house salad and cesar salad? ›

The main differences lie in the type of lettuce used, key components, and dressing. House salads offer a broader range of ingredients and dressings, while Caesar salads have specific components like romaine lettuce, parmesan cheese, and a distinct Caesar dressing.

Why does Caesar salad have raw egg? ›

For one thing, it's an extra step. But also, if you overcook the egg, you'll have trouble emulsifying the dressing. It's easier to use raw egg yolks, and since that's the way most Caesar salads are made these days, it'll turn out like what you're probably accustomed to.

What are the cons of a Caesar salad? ›

Traditional Caesar salads can be high in saturated fat, thanks to the dressing and cheese. Salads that use “light” dressing are lower comparatively, but can still be high in sodium. Light Caesar dressings contribute fewer calories, so they can be good alternatives to full-fat versions.

What country invented chicken Caesar salad? ›

The Caesar salad is often believed to have been created by Julius Caesar himself. But it wasn't. Caesar salad was invented in the early 1920s by Caesar Cardini, an Italian chef who owned a restaurant in Tijuana, Mexico.

Is Caesar salad healthier than ranch? ›

Which dressing is better for me? What did I learn? Well, ranch has more calories, but caesar has more sodium and sugar.

What song did Chicken Caesar sing? ›

Chicken Caesar sang “Under the Bridge” by the Red Hot Chili Peppers. Ross thought the Geordie accent was a strong clue, along with the Flowers, and thought it could be stand-up comedian Chris Ramsey.

Who was Queen Masked Singer? ›

The Masked Singer (Australian TV series) season 2
The Masked Singer
No. of contestants12
WinnerBonnie Anderson as "Bushranger"
Runner-upKate Miller-Heidke as "Queen"
No. of episodes11
10 more rows

Who was the milk milkshake on masked singer? ›

Le'Veon Bell made an appearance in the season 10 episode, "NFL Night", where he sang "I Gotta Feeling". At 30 years old at the time his unmasking, Milkshake is the youngest contestant of Season 8.

What are the ingredients in craft Caesar dressing? ›

Soybean Oil, Water, Vinegar, Romano and Parmesan Made from Cow's Milk Cheeses (Part-Skim Milk, Cheese Culture, Salt, Enzymes), Sugar, Egg Yolks, Salt, Contains Less than 2% of Dried Garlic, Lemon Juice Concentrate, Spice (Contains Celery), Corn Syrup, Xanthan Gum, Dried Onions, Whey, Cream, Modified Food Starch, ...

What are the ingredients in Paul Newman Caesar salad dressing? ›

Canola Oil, Water, Distilled Vinegar, Romano Cheese (Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes), Apple Cider Vinegar, Extra Virgin Olive Oil, Sugar, Anchovy Paste (Anchovies, Salt, Water), Less than 2% of: Sea Salt, Garlic, Mustard Flour, Black Pepper, Oregano (Dried), Cayenne Pepper Sauce (Distilled ...

What is Roman Caesar dressing? ›

Developed by chefs for chefs, Ken's Roman Caesar Dressing is a strong yet balanced Caesar offering that isn't shy when it comes to flavor. Made with a hearty blend of anchovy, garlic, cheese and pepper alongside a hint of vinegar, this full-bodied and tangy dressing is truly a Caesar lover's Caesar.

Are there two types of Caesar dressing? ›

Caesar salad dressing comes in a few basic forms. First, some are creamy, like ranch dressing, while others are more like vinaigrette, with a visible separation of oil and water-based ingredients.

References

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