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Caesar Salad with Grilled Chicken and Black Truffle Sea Salt

Romaine lettuce tastes amazing when dressed with a classic Caesar salad dressing. This recipe includes your traditional Caesar salad ingredients, in addition to some marinated anchovies (boquerones), grilled chicken breast, and black truffle sea salt.
You can find black truffle sea salt on Amazon, or in a few specialty foods stores. While not as exquisite as the real thing, this product can impart a subtle black truffle flavor to your foods, and can be added to items such as soups, salads, or entrees.
The recipe below makes roughly four large salads.

Ingredients

For the Caesar Salad Dressing:

  • 2 egg yolks
  • 2 cloves garlic, finely minced
  • 3 anchovy fillets, finely minced
  • Zest from 1 lemon
  • Juice from ½ - 1 lemon
  • 2 Tbsp Dijon mustard
  • 2 Tbsp Worcestershire sauce
  • 1 cup extra virgin olive oil
  • ½ cup grated fresh Parmesan cheese
  • Black truffle sea salt & freshly-ground black pepper, to taste

For the Grilled Chicken Breasts:

  • 2 boneless, skinless chicken breasts
  • 1 tsp black truffle sea salt
  • 2 Tbsp extra virgin olive oil
  • Zest from ¼ lemon
  • Juice from ¼ lemon
  • ½ clove garlic, finely sliced
  • Freshly-ground black pepper, to taste

For the Remaining Salad Components:

  • 1-2 heads of romaine lettuce, or roughly 6-8 cups, washed and roughly chopped
  • Black truffle sea salt and freshly-ground black pepper, to taste
  • Caesar Salad dressing, from earlier
  • Croutons, either homemade or storebought, what you prefer to use
  • 12 boquerones, or marinated anchovy fillets
  • Sliced grilled chicken breast, from earlier

Instructions

For the Caesar Salad Dressing:

  • In a medium bowl, combine the egg yolk, minced garlic, minced anchovy, lemon zest, lemon juice, Dijon mustard, and Worcestershire sauce.
  • Use a whisk to slowly add in the olive oil, or add the olive oil and use an immersion blender to emulsify the ingredients.
  • Add the Parmesan cheese, and taste.
  • Season with some black truffle sea salt and freshly-ground ground black pepper.
  • Taste, and adjust seasoning again as desired.

For the Grilled Chicken Breasts:

  • Heat grill to 450F.
  • Season the boneless chicken breasts with black truffle sea salt and coat lightly with extra virgin olive oil.
  • Grill chicken breasts for roughly 10-12 minutes, flipping about halfway through, until the meat in the middle of the thickest section of the chicken breast is cooked through, or the meat registers 158-160F in the thickest section.
  • Remove the chicken breasts from the grill and set aside to rest on a plate.
  • When ready to serve, slice the chicken breasts in ¼” slices and season with some lemon zest, lemon juice, sliced garlic, and freshly-ground black pepper and black truffle sea salt to taste.
  • *If you don’t like raw sliced garlic, leave it out.

For the Remaining Salad Components:

  • When the chicken is grilled and you have prepared your Caesar salad dressing, it is time to assemble the salad.
  • Wash and dry the romaine lettuce on paper towels or using a salad spinner.
  • Roughly chop the romaine into large bite-sized pieces.
  • Add the salad greens to a large bowl.
  • Dress the salad greens with the Caesar salad dressing and the black truffle sea salt and freshly-ground black pepper, tossing the greens in the bowl with the dressing to evenly coat all of the leaves.
  • Arrange the salad greens in large bowls, topped with the croutons, boquerones, and sliced chicken breast from earlier.
  • Serve immediately.

Notes

If you have leftover chicken breast from the night before, that will work wonderfully in this recipe.
If you can’t find the boquerones, or marinated anchovies, substitute for regular anchovies. You will likely want to use fewer of them, as the normal anchovies are much saltier than the boquerones. But I love both types.
You can also use some white or black truffle oil, if you are looking for more of the truffle flavor in the finished salad.