Yield: Yields 6 large dinner salads.

Caesar Cardini, a chef in Tijuana, Mexico, invented the Caesar Salad at his restaurant in the 1920s. He apparently had a deft hand with leftovers, as he used some Parmigiano cheese, garlic, olive oil, coddled eggs, and Worcestershire sauce to dress up romaine one night when he was running out of food. This version riffs on the classic with delicate frisee and endive, plus grilled chicken to make it hearty enough for a meal.

Ingredients

Vegetable oil for the grill
6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
1 recipe Creamy Caesar Dressing
Kosher salt and freshly ground black pepper
Eight 1/2- to 3/4-inch-thick slices dense peasant bread
1/4 cup extra-virgin olive oil
1 large clove garlic, cut in half and peeled
3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)
3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large

Nutritional Sample Size with dressing
Calories (kcal) : 590
Fat Calories (kcal): 340
Fat (g): 38
Saturated Fat (g): 7
Polyunsaturated Fat (g): 6
Monounsaturated Fat (g): 24
Cholesterol (mg): 105
Sodium (mg): 1400
Carbohydrates (g): 37
Fiber (g): 10
Protein (g): 29

Preparation

Grill the chicken:

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

Make the croutons:

Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes.

Assemble the salads:

Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so theyfll be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs.Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.
Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.

Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.

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Reviews (2 reviews)

rbraver | 04/13/2011
Awesome recipe. Easily $9.95 in a restaurant.
cesmith | 07/22/2009
VERY Good! My husband begged me to make it again!

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What We're Cooking Now

Name: Grilled Chicken Caesar Salad with Garlic Croutons
Yield: Yields 6 large dinner salads.
Ingredients: Vegetable oil for the grill; 6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.); 1 recipe Creamy Caesar Dressing; Kosher salt and freshly ground black pepper; Eight 1/2- to 3/4-inch-thick slices dense peasant bread; 1/4 cup extra-virgin olive oil; 1 large clove garlic, cut in half and peeled; 3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups); 3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater); 2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups); One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups); 1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large