Caesar Salad and Fries: The Girl Dinner To End All Girl Dinners

Chicken Caesar Salad and Crispy Baked Oven Fries

Author: Adrianna Adarme
Prep Time: 23 min
Cook Time: 20 min
Calories: 1040 calories per serving
Servings: 2 servings

Ingredients

Croutons

• 3 cups/90g cubed bread (I like using a sourdough loaf)
• 1 garlic clove, grated
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Dressing

• 2 ounces/55g Parmesan cheese, roughly chopped
• 2 anchovy fillets
• 1 garlic clove
• 2 large egg yolks
• 3 tablespoons extra-virgin olive oil
• 2½ tablespoons fresh lemon juice, from 1 lemon
• ¼ teaspoon Dijon mustard
• Freshly ground black pepper

Salad

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• 1½ pounds boneless, skinless
• chicken breast
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon sweet paprika
• 1 tablespoon extra-virgin olive oil
• 1 head romaine lettuce, cut into bite-size pieces
• Juice of ½ lemon
• Flaky sea salt

For serving

• Crispy Baked Oven Fries (recipe follows)
• Coke Zero or Aperol spritz

Directions

1. Preheat the oven to 350°F/175°C.
2. Make the croutons: On a sheet pan, toss the bread cubes with the garlic, olive oil, and a good pinch of salt and black pepper. Taste one for seasoning. Transfer to the oven and toast for about 10 minutes, until lightly golden brown. Cool on the sheet pan.
3. Make the dressing: In a food processor, process the Parmesan until finely ground, about 15 seconds. Remove 2 tablespoons and reserve for garnish. Add the anchovy, garlic, egg yolks, olive oil, lemon juice, mustard, and plenty of black pepper. Process until very smooth, about 30 seconds.
4. Make the salad: Place the chicken between two pieces of plastic wrap and pound with a meat mallet (or a rolling pin!) to even out the thickness. This will help with even cooking. Season both sides of the chicken with ¾ teaspoon of the salt, the garlic powder, and paprika. Rub the seasoning evenly over the chicken.
5. In a cast-iron skillet, heat the oil over medium-high heat. When the oil shimmers, add the chicken and sear on each side for 4 to 5 minutes, until nicely browned and an instant-read thermometer inserted into the center registers 165°F/75°C. Transfer to a cutting board to rest for 5 minutes.
6. Wash the romaine in plenty of cold water and run through a salad spinner or pat dry with a clean kitchen towel. In a large bowl, combine the romaine with a little more than half of the dressing. Toss to coat the leaves. Add the croutons and reserved Parmesan on top.
7. Slice the chicken into strips, then squeeze over the lemon juice. Arrange the chicken on top of the salad and finish with a pinch of flaky salt. Serve with a side of fries, the extra dressing in a bowl for dipping, and a drink in hand.

Crispy Baked Oven Fries

Author: Adrianna Adarme
Prep Time: 10 min
Cook Time: 25 min
Calories: 280 calories per serving
Servings: 2 servings

Ingredients

• ½ teaspoon kosher salt, plus more for the water
• 1 large russet potato, sliced into ½-inch/ 1.3cm-thick sticks
• 2 tablespoons avocado oil

Directions

1. Preheat the oven to 425°F/220°C. Place a sheet pan in the oven as it preheats for the extra-crispy fries.
2. Bring a pot of salted water to a boil over high heat. Line another sheet pan with paper towels. Use tongs to lower the potatoes into the boiling water and blanch for 5 minutes. Immediately transfer to the paper towels to drain.
3. Discard the paper towels and toss the potatoes with the avocado oil and the remaining . teaspoon of salt. Slide out the preheated sheet pan and carefully arrange the potatoes in an even layer.
4. Bake for about 20 minutes, tossing the fries halfway through, until crisp and golden all over. Remove from the oven and taste one for seasoning. Keep warm (or reheat) in a 200°F/95°C oven until ready to serve.