Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
Caesar salad is an absolute favorite on many restaurant menus, and for a good reason: it has the fresh taste of a salad, but is packed full of flavor. Yes, it’s not the healthiest of salads, but there’s no denying that it’s seriously tasty. This recipe takes the classic Caesar up to the next level. You’ve got super-juicy strips of sous vide chicken, bacon ‘dust’, which combines bacon and croutons in one – and yep, this bacon dust is so good that you’re going to want to put it on everything from now on. Then there’s the dressing, which although creamy, also has an addictive tanginess owing to the addition of white vinegar and finely chopped red onion. There’s much more to this salad than just lettuce: you’ve got tomato, avocado, dill and chives. Basically it’s the ultimate salad… if I may say so myself.
Ingredients for 2
- 6 chicken breast tenderloins
- Salt and freshly ground black pepper
- 2 teaspoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 3 pieces thick-cut bacon
- 1/2 multigrain dinner roll
- 4 tablespoons mayonnaise
- 2 tablespoons distilled white vinegar
- 2 tablespoons finely chopped red onion
- 1 baby head romaine lettuce, base cut off and leaves separated
- 6 cherry tomatoes, halved
- 1/2 avocado, pitted and thinly sliced
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh dill
Set the BioloMix Sous Vide Cooker to 140ºF (60ºC).
Season the chicken tenderloins with salt and pepper and place in a large zipper lock or vacuum seal bag. Add the butter.
Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour and 15 minutes.
While the chicken is cooking, prepare the bacon dust: Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the bacon and fry, turning occasionally, until crisp, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate. Reserve rendered fat in the pan.
Place the dinner roll in a food processor and pulse until the roll has turned to fine crumbs, 10 to 20 pulses.
Return the skillet to medium heat. When the bacon fat is shimmering, add the breadcrumbs and fry, stirring frequently, until browned and crisp, 6 to 10 minutes.
Transfer the toasted crumbs back to the food processor. Add the bacon and process until the bacon is crumbled and the mixture is homogenous, about 10 seconds.
Make the dressing: Combine the mayonnaise, vinegar, and red onion in a small bowl. Season to taste with salt and pepper.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag. Discard cooking liquid. Arrange the lettuce, tomato, avocado, and chicken on two serving plates. Drizzle with dressing. Top salads with bacon dust, chives, and dill. Serve the salads with extra dressing and bacon dust on the side. Enjoy!
Arrange the lettuce, tomato, avocado, and chicken on two serving plates. Drizzle with dressing. Top salads with bacon dust, chives, and dill. Serve the salads with extra dressing and bacon dust on the side. Enjoy!