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Seon
I launched a new show on my YouTube Channel, youtube.com/SeonkyoungLongest!
The show name is "Seonkyoung's Kitchen" and I'll share with you my non-Asian cuisine recipes and show how I do! :-)
Aren't you so exciting?! I'm SO-SO excited and I love my new show!!
It's very comfort and cozy show, I feel very calm when I'm filming this show too.
For the first episode of Seonkyoung's Kitchen, I made Chicken Caesar Salad with Homemade Dressing.
It's so easy to put it together, simple ingredients and fill you up lovely.
I love this meal as my weekend dinner. Because I can make it so fast and easy, so I can sit down with my hubby and having a glass of wine or beer and talk about how was I week. The most lovely time on my weekend, now I want to open it and share with all of you!! :-D
This menu became one of my favorite weekend night meals because it brings my memories of Korea.
I know, sounds funny because this food doesn't have to anything with Korean cuisine? lol
When I just started dating with Jacob, there is a bar that we go almost every Friday night to eat dinner and drink a glass of beer or two. It was like our little agit. We became really close friends while we were sharing our stories, good food and time together. And this chicken caesar salad is the menu I always ordered. (Jacob always ordered chicken fingers with apricot sauce, I also have recipe for it! :-D) So when I eat chicken caesar salad, I always thinking of that time in Korea. It's very warm and lovely memory to me.
As I said on the video, you can substitute egg yolk to crème fraîche, sour cream, Greek yogurt or even mayonnaise. Anything that fits your taste and can give a creamy texture to the dressing. I always prefer to use very fresh organic eggs(local as possible), because it really tastes different.
Chicken Caesar Salad with Homemade Dressing
Ingredients
2 boneless, skinless chicken breasts, butterflied
3 Tablespoons olive oil
1 egg yolk (You can substitute egg yolk to crème fraîche, sour cream, Greek yogurt or even mayonnaise. Anything that fits your taste and can give a creamy texture to the dressing.)
2 anchovy fillets
1 clove garlic, chopped, deviced in havles
Fresh lemon juice from 1/3 of fresh lemon
1/3 cup freshly grated parmigiano reggiano, plus more for garnish
1/3 cup Extra-virgin olive oil
1 1/2 cups rustic bread cubes (such as ciabatta)
2 heads romain lettuce, ripped into bite sizes, about 8 cups
Salt and pepper for seasoning
Directions
Season chicken with big pinch of salt and pepper, heat a large skillet over medium high heat; add 1 Tablespoon olive oil, swirl to coat. Add chicken and cook for 2 minutes one side and flip it over, cook additional 2 minutes or until it nicely golden brown and cooked through. Take out and let it rest for 5 minutes. Then cut into halves.
Heat same pan that we cooked chicken over medium heat; add remaining 2 Tablespoons olive oil and add half of garlic and bread cubes. Toss and season with salt and pepper. Keep tossing for evenly browned croutons, about 5 minutes. Remove from heat, set aside. You can also bake it if you prefer.
Meanwhile in a blender, add egg yolk(or your substitute ingredient), anchovy, remaining half of garlic and parmigiano reggiano. Cover, and while the blender is running, slowly add extra-virgin olive oil. Do not dump, add slowly for a nice creamy final result! Keep blend until everything combined together.
In a large mixing bowl, toss romain lettuce with 1/2 of dressing light and gently. Transfer to 2 serving plates, top with chicken and croutons. Add more cheese as you desired!
