Chopped chicken Caesar grain bowl
A Caesar that eats like a meal: grilled chicken, a sharp anchovy dressing, crunchy lettuce, and a heap of grains so it lasts until late afternoon.
Prep20 min
Cook25 min
Total45 min
Yield4 lunch bowls
Ingredients
Bowl
- 4 chicken thighs, boneless, skin-on
- 250 g pearled spelt or farro
- 2 heads little gem lettuce, chopped
- 80 g parmesan, shaved
- 2 slices sourdough, torn
Dressing
- 4 anchovy fillets
- 1 garlic clove
- 1 egg yolk
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- 120 ml olive oil
Method
Step 1
Cook the grains in salted water until tender. Drain and dress while warm with a little oil and lemon.
Step 2
Season the chicken with salt. Grill skin-side down until the skin is mahogany, then cook through. Rest and chop.
Step 3
Toast the torn bread in the chicken fat until crisp.
Step 4
Mash anchovy and garlic to a paste. Whisk in yolk, mustard, and lemon, then the oil until thick.
Step 5
Toss lettuce, grains, chicken, and croutons with enough dressing to gloss. Heap with parmesan.
Why this plate
Lunch on this site is not a side salad. If it cannot survive a long afternoon, it is not in the book.