Ceasar salad

Simple classic. Ceasar salad. Crisp, creamy, salty. I added broccoli, chicken and a soft boiled egg taking it from the level of lunch/starter to a filling satisfying dinner dish. You have to be in the mood for this dish, it is rich and it is heavy but may crave it once in a while as I do then nothing else will do.

Basically the 3 main star ingredients of this dish is the anchovy, parmesan and gem salad. If you don't have these you can't make this salad. It's that simple. If you know me you know I play around with traditional recipes all the time, as I have with this one too, but these 3 cannot be changed or replaced or left out. Now that that's clear we can move onto the recipe:

Ingredients for 2 servings
100 grams fresh parmesan (non of that powder, dried stuff)
3 baby gem heads
1/3 broccoli head
1 boiled chicken file (boil a chicken file in water, until cooked through)
salt & pepper

dressing:

1 biological egg

1 tsp white wine vinegar

1 tsp lemon juice

1 tsp dijon mustard 

6 anchovy files

1 dl extra virgin cold pressed olive oil (mild)

1/2 garlic clove

pepper

Important for the dressing, all the ingredients need to be somewhat room temperature, to avoid the chance of it splitting. 

1. Wash the gem salad and the broccoli. Dry the salad leaves.
2. Steam or boil the broccoli, I like mine al dente so I make sure to take it off the heat while it's still somewhat stiff and hard, this because it will continue to cook after you strain it. 
3. Soft boil an egg.
4. Place all the dressing ingredients, save the olive oil, in a blender, blend. Then once combined add the olive oil, slowly. Taste and add more acid or mustard if you feel it might need. 
5. Place the gem salad leaves in a bowl along with the broccoli. 
6. Shred the chicken on top of the salad and place the soft boiled egg on top. 
7. Add the dressing and finally grate or shave parmesan on-top of the salad. 

A final grind of pepper is recommended.