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Caesar's salad

Caesar's salad

Caesar's salad

  • Chef: Andrea Golino
  • Difficulty: For the more experienced
  • Time: 60 min of preparation, 420 min of cooking
  • Type of Cooking: Baked
  • Doses for: 6 people

Ingredients for Caesar's salad

  • 1 chicken breast
  • 1 clove of garlic
  • 2 sprigs of rosemary
  • Roman tanned
  • 1 lemon
  • Coarse salt
  • For the focaccia: 250 g of Manitoba flour
  • 250 g of 00 flour
  • 300 ml of water
  • 2 g of dry yeast
  • 10 g of sugar
  • 20 g of extra virgin olive oil
  • 15 g of salt
  • 5 g of barley malt
  • For the sauce: 150 g of lettuce
  • 1 bunch of parsley
  • Vegetable broth
  • Balsamic vinegar of Modena
  • Extra virgin olive oil
  • salt and pepper


This time we turn Caesar Salad into focaccia topped with lettuce sauce, chicken, cheese and candied lemon. Let's start with the focaccia: mix all the ingredients, except the salt and oil, which we add at the end. Let rise 24 hours, until doubled in volume. We roll out the dough slightly with a rolling pin, cut rectangles and place them on a baking sheet. We infuse at 200 degrees for 15 minutes. We cook the chicken breast at low temperatures, to obtain exceptional softness. We seal it in a vacuum bag with garlic and rosemary and cook for 7 hours at 65 degrees (I use the roner, a thermostat that heats water to a constant temperature). Once cooked, we cut very thin slices.

For the sauce: we deprive the head of lettuce of the white end. We blanch the leaves for 30 seconds in salted boiling water, cool them and dry them on paper towels. We blend with parsley, salt, a drop of balsamic vinegar, a ladle of vegetable broth and oil. Versatile ingredients with great flavor are candied lemons with salt: to prepare them, we make a cross-cut on a washed lemon, without going to the bottom so that the segments remain attached to the base. On the bottom of a jar we put a couple of spoons of coarse salt, we place the lemon on top, we cover it with coarse salt, we add water, lemon juice, still salt and we close, making it rest for about a month in the dark. To use it, rinse well, discard the pulp and use the peel cut into julienne strips. We assemble: we open the muffins in two, we cover them with lettuce sauce, chicken slices, then another sauce, a lemon strip and grated Conciato Romano (an exceptional cheese).

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