Blackened Chicken Caesar Salad With Crispy Shallots Recipes

BLACKENED CHICKEN CAESAR SALAD WITH CRISPY SHALLOTS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Ingredient(s) used more than once: Parmesan Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Peel and slice shallot into very thin rounds.Mince garlic.Hold romaine hearts at root end and chop coarsely.Halve tomatoes.Pat chicken breasts dry, and season both sides with a pinch of salt and blackening seasoning. 2 Make the Crispy Shallots Line a plate with a paper towel. Place a medium pan over medium heat and add 2 tsp. olive oil.In a mixing bowl, toss shallots with rice flour until evenly coated. Shaking off excess, add shallots to hot pan. Stir constantly until golden brown, 2-3 minutes. Larger shallot rings may soak up oil. If pan gets dry, add 2 tsp. olive oil.Remove shallots to towel-lined plate and season with a pinch of salt and pepper.Reserve pan; no need to wipe clean 3 Cook the Chicken Return pan used to cook shallot to medium heat and add 1 tsp. olive oil.Add chicken to hot pan and cook until blackened and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.True to its name, spices on chicken will blacken when cooked. This is ideal, as toasting spices brings out more flavor.Remove chicken from pan and rest at least 5 minutes. Slice rested chicken into 1/2" slices.While chicken cooks, make dressing. 4 Make the Dressing In another mixing bowl, add mayonnaise, half the Parmesan (reserve remaining for garnish), white wine vinegar, garlic, 1 tsp. water, and a pinch of salt and pepper. Stir until creamy. 5 Toss Salad and Finish Dish While chicken rests, add chopped romaine and tomatoes to bowl with dressing and toss to combine. Taste, and season with a pinch of salt and pepper if desired.Plate dish as pictured on front of card, garnishing salad with crispy shallots and remaining Parmesan. Bon appétit!

BLACKENED CHICKEN SALAD

Steps:

• For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
• Preheat the oven to 350 degrees F.
• In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
• For the French vinaigrette: Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week.
• For the salad: In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside.
• In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper.
• To serve: Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve.

FRIED SHALLOT CAESAR SALAD

Steps:

• Prepare the shallot aioli: Combine shallots, egg, lemon juice, mustard, fish sauce, Worcestershire sauce and garlic in the bottom of a jar just wide enough to fit the head of an immersion blender (see Tip). Add the neutral oil, pouring it in slowly so that it forms a distinct layer on top of the other ingredients. Place the head of an immersion blender all the way at the bottom of the jar. Turn on the blender and slowly pull it up through the jar so that the oil is slowly incorporated and forms a creamy emulsion.
• Transfer the mixture to a medium bowl. Whisk in the extra-virgin olive oil, then whisk in water as needed until the dressing forms a light, creamy consistency. Season to taste with salt and pepper.
• Prepare the salad: If using homemade shallots, skip to Step 4. If using store-bought shallots, toast the shallots in a large skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes.) Season generously with salt and transfer to a bowl.
• In a large bowl, toss the lettuce with a few tablespoons of the dressing, half of the fried shallots and the Parmesan until lightly coated. Taste some of it, then add more dressing and season to taste with salt and pepper as desired. Transfer to a serving bowl, sprinkle with remaining fried shallots, grate some more Parmesan on top, garnish with anchovies (if using) and serve. Leftover dressing can be stored in a sealed container in the fridge for up to 2 weeks.