This chicken caesar salad’s genius starts with a double-duty dressing-slash-marinade, but doesn’t stop there. From Ali Slagle’s new cookbook, I Dream of Dinner, the classic salad is elevated to new heights with deeper, brighter, tangier, and bolder flavors. GET THE RECIPE ►► https://f52.co/3jREwVz
Hear more about this recipe from Ali herself on our podcast The Genius Recipe Tapes: https://f52.co/3KjPCP0
Also mentioned/featured in this video
Allen Miglore’s Caesar Salad: https://f52.co/3vuaDjv
Miyabi Birchwood Damascus Knife Collection: https://f52.co/3EHv1Sx
Five Two Bamboo Double Sided Cutting Board: https://f52.co/3KWxU48
Five Two Silicone Spoon Set: https://f52.co/3uXhjaw
Five Two by Greenpan Essential Nonstick Skillets: https://f52.co/3K9Hwr7
PREP TIME: 30 minutes
COOK TIME: 10 minutes
SERVES: 4
INGREDIENTS
3 garlic cloves
4 anchovies
1 1/2 ounces Parmesan, divided
1 lemon
1 cup mayo
1 teaspoon low-sodium soy sauce
2 teaspoons Dijon mustard
1 pound boneless, skinless chicken thighs
2 tablespoons olive oil (optional, for croutons)
2 thick slices of crusty bread (optional, for croutons)
Recipe adapted very slightly from I Dream of Dinner (So You Don’t Have To): Low Effort, High Reward Recipes (Clarkson Potter, April 2022).
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