Grilled Caesar Salad w/ Homemade Dressing and Spicy Chicken
Salad Ingredients (dressing makes approximately ¾ cup)
½ cup Three Farmers camelina oil
1 small egg
1 tbsp dijon mustard
3 garlic cloves, peeled
1/2 cup fresh grated parmesan cheese
3 anchovy fillets
3 tbsp fresh lemon juice
2 tsp Worcestershire sauce
2-3 heads romaine lettuce, sliced in half
½ cup Three Farmers balsamic and cracked pepper roasted chickpeas.
6 chicken legs, thighs or breasts
¼ cup Three Farmers roasted garlic and chili camelina oil
\4 tbsp maple syrup or bbq sauce
NOTE: This marinade is great for steaks or pork chops as well
For the Chicken: Pour the roasted garlic and chili camelina oil over the chicken in a small bowl, container or bag. Massage the oil into the chicken gently to evenly distribute and then refrigerate to marinade for 2-4 hours. Preheat the grill prior to cooking and place the chicken directly out of the oil onto the grill. As the chicken is grilling brush it every 3 minutes with a little bit of maple syrup or bbq sauce. This will give it a nice crusted glaze.
For the salad: Cut the romaine in half, leave the core in so the leaves stay intact. Brush the leaves with a drizzle of camelina oil and toss on the grill for up to 3 minutes. Just until the leaves are charred and slightly wilted.
For the dressing: Add all the ingredients, except the camelina oil, to a food processor. Turn on and pulse until smooth. While the food processor is on, slowly drizzle the oil through the top chute. Drizzle slowly until all the oil has been added. Be sure not to pour too quickly or you will break the emulsification.
Cut the leaves into bite sized pieces in a bowl, toss with the Caesar dressing (coating as desired), sprinkle with Three Farmers roasted chickpeas and garnish with parmesan cheese. Serve.