Caesar Salad
Ingredients
For the dressing
Japanese mayonnaise – 1 cup
Roasted garlic – 4 oz
Kikkoman Standard Soy Sauce – 1 tsp
Prepared mustard – 1 tsp
Honey – 2 Tbsp
Parmesan cheese (grated) – 3 tsp
Calamansi juice (fresh) – 1 Tbsp
Roasted garlic oil – 6 tsp
White ground pepper – ⅛ tsp
Chicken topping
Chicken thigh fillet (½ inch thick slices) – 1 lb
Kikkoman Soy Sauce – 1 Tbsp
Ground black pepper – ⅛ tsp
Paprika – ⅛ tsp
Cooking oil – 2 Tbsp
Salad build
Romaine lettuce (picked) – 2 cups
Caesar dressing – 4 Tbsp
Cherry tomatoes (seared) – 3 pcs
Parmesan cheese (grated) – 1 tsp
Garlic croutons (1 inch diced) – 5 pcs
Sliced seared chicken – ½ cup
Preparation
Cut garlic heads in half and place in a saucepan covered with canola oil.
Cover with foil and bake for 45 minutes at 150°C.
Cool, then remove roasted garlic cloves from their skins.
Mix roasted garlic with Japanese mayonnaise.
Add remaining dressing ingredients and mix until well combined.
Adjust consistency using roasted garlic oil if needed.
Season chicken thigh fillets with soy sauce, pepper, and paprika.
Heat oil in a sauté pan and sear chicken for 2 minutes per side.
Finish in the oven for 3 minutes at 170°C.
Rest the chicken and slice before serving.
Heat a little oil in a pan and sauté cherry tomatoes for 1 minute.
Season with salt and pepper, then set aside.
Arrange romaine lettuce in a bowl and drizzle with Caesar dressing.
Top with grated parmesan cheese, sliced seared chicken, seared cherry tomatoes, and garlic croutons.
Serve immediately.
