Chicken Pummelo Caesar With Orange Vinagreete And Parmesan Crouton
Source: CHEF
Ingredients
4 boneless, skinless chicken breasts
Juice of two oranges
2 cloves garlic
3 to 5 anchovies
1 tsp. Worcestershire
½ tsp. ground mustard
2 tbsp. grated Parmesan
Egg, lightly poached
½ c. extra virgin olive oil
2 tbsp. Parmesan
Ciabatta bread, cut into ½ “ by ½ “ cubes
Olive oil for frying
½ tsp. garlic powder
4 servings chopped, washed romaine lettuce
1 Pummelo, peeled and cut into *supremes
Salt and pepper to taste
*Directions for supreme segmenting in Citrus Supreme-Segments recipe
Directions
Grill or bake chicken and set aside to rest. In a food processor, combine orange juice, garlic, anchovies, Worcestershire, ground mustard, and Parmesan, and poached egg. Process thoroughly. Slowly drizzle in ½ c. olive oil as it processes. Set the Caesar dressing aside. Fry cubes of ciabatta in a ¼ inch olive oil. Remove and toss immediately in the garlic powder, Parmesan, salt and pepper mixture and set aside. In a large mixing bowl, toss romaine, pummelo, and dressing. Distribute onto four plates. Cut each chicken breast on a bias and fan over the greens. Top with Parmesan croutons.
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Entrée Chicken Pummelo Caesar
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