Roasted Chicken Caesar Salad with Sourdough Croutons

Method

1. 1

   Roast the Chicken: Oven: 400°F (200°C) | Total Time: 35–45 min. Preheat your oven to 400°F (200°C). Pat the chicken breasts dry. Brush generously with extra virgin olive oil, then season all over with sea salt and Italian seasoning. Place skin-side up in a dry cast iron skillet. Roast in the oven for about 35 to 45 minutes, until the skin is crisp and the meat reaches an internal temperature of 165°F (74°C). Once fully cooked, let the chicken rest for 10 minutes before slicing so the juices redistribute.

2. 2

   Bake the Sourdough Croutons: Bake simultaneously or right after chicken. Toss the sourdough bread cubes in a bowl with a generous drizzle of olive oil, sea salt, and Italian seasoning until evenly coated. Spread in a single layer on a baking sheet. Bake at 400°F (200°C) for 10 to 12 minutes until deep golden and crisp. Set aside to cool slightly.

3. 3

   Whisk the Dressing: In a bowl or small blender, combine the pastured egg yolk, mashed anchovies, Dijon mustard, fresh lemon juice, and freshly cracked black pepper. Slowly stream in the extra virgin olive oil while whisking continuously (or blending) until emulsified, creamy, and smooth.

4. 4

   Assemble & Serve Fresh: Chop or tear the thoroughly dried romaine lettuce into bite-sized pieces and place in a large salad bowl. Pour the dressing over the lettuce and toss until every leaf is lightly coated. Add the finely grated parmesan (or aged cheddar) and the slightly cooled sourdough croutons. Toss once more. Carve the rested roasted chicken breasts and layer the warm, crisp-skinned slices directly over the salad. Serve immediately.