Step-by-Step Guide to Make Thomas Keller Choppers Twisted Caesar Salad

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, choppers twisted caesar salad. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Choppers Twisted Caesar Salad is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Choppers Twisted Caesar Salad is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have choppers twisted caesar salad using 19 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Choppers Twisted Caesar Salad:

1. Make ready Cos Lettuce
2. Prepare large Rashers of Bacon
3. Take Ciabatta Bread
4. Get large (or 2 small) Chicken Breast(s)
5. Get Fine Polenta (fine cornmeal)
6. Make ready Dried Oregano
7. Get Grated Parmesan
8. Make ready Eggs
9. Take large Bunch of Basil
10. Take Greek Yoghurt
11. Make ready heaped, of Horseradish Cream
12. Make ready Anchovies
13. Take White Wine Vinegar
14. Prepare Cherry or Pomegranate Juice
15. Take Dijon Mustard
16. Get Grated Parmesan
17. Prepare Brown Sauce
18. Get Salt and Pepper for Seasoning
19. Make ready Grated Parmesan to sprinkle over at the end

Instructions to make Choppers Twisted Caesar Salad:

1. Firstly, cook the Bacon Rashers the way you usually cook bacon but make sure they are nice and crispy. Put aside.
2. Bash the Chicken Breast(s) until they about 3/4inch thick all over. (You are not after schnitzel so don't bash it to thin)
3. Next, Preheat oven to 190°C (365°F)
4. Take the Polenta, the 1/4 cup of Parmesan and Dried Oregano and combine them well in a shallow dish
5. Press Chicken Breast(s) into the Polenta mixture and roll and press all over the chicken.
6. Place Chicken in frypan with a small amount (30ml) of oil over medium heat and cook Chicken through. About 6 minutes per side is about right but please check if in doubt). The crumb coating should char a little. That's ok, this is part of the flavour in the dish.
7. When cooked, remove. Chicken and keep warm, uncovered.
8. Next, place Basil, Greek Yoghurt, Horseradish Cream, Anchovies, Vinegar, Cherry Juice, Mustard, Parmesan and Brown Sauce into a blender (or use a hand blender) and whizz to combine well. Put aside.
9. Dice up the slices of Ciabatta Bread into chunky bite size pieces. Shallow fry in a bit more oil in a frypan until golden. Put aside, keeping warm.
10. Clean pan or use another frypan and half fill with water and bring it too just boiling stage. Take off of the heat and crack in the two eggs to poach. leave while you are assembling the salad.
11. To assemble, pull bits of the Cos lettuce and arrange around the bottom of the plates. Next place around the plate the bacon which you have roughly chopped into bite sized bits. Take the Chicken Breast(s) and cut it into chunky portions and scatter evenly over the plates. Then add the Ciabatta croutons.
12. Return to the Eggs and taking a spoon or alike, splash some of the hot water over the top of the egg to make the top go opaque.
13. Back to the salad, give the sauce another stir and then spoon it over the salad until the amount you want is on there.
14. Sprinkle over remaining Parmesan.
15. Taking a slotted spoon, remove the Eggs and place one each in the middle of each salad. They will be cooked but still have a runny yolk by this time. this adds to the dish as part of a sauce so it shouldn't be cooked well done. Season eggs with salt and pepper.
16. Done! Enjoy!

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