Grilled Chicken & Arugula Caesar Salad with Grilled Croutons

Grilled Chicken & Arugula Caesar Salad with Grilled Croutons
Photo by Scott Phillips


  • 4 oz. baby arugula (about 5 cups loosely packed), washed and dried
  • ¼ tsp. black peppercorns
  • Cherry tomatoes, halved or quartered (optional)
  • 2 Tbs. plus 2 tsp. fresh lemon juice (from 1 large lemon)
  • 2 tsp. finely grated lemon zest
  • Kosher salt
  • 2 large cloves garlic, crushed and peeled
  • + 6 more ingredients
    • ½ cup fresh, finely grated Parmigiano Reggiano
    • ½ cup extra-virgin olive oil
    • 4 oil-packed anchovy fillets
    • 4 slices French baguette, cut 1 inch thick on an extreme diagonal (6 to 8 inches long)
    • 2 Tbs. Dijon mustard
    • 1-½ lb. skinless, boneless chicken breast halves (about 3 large), rinsed and patted dry

Heat a gas grill to medium high. Put the arugula in a large bowl, cover with a damp paper towel, and refrigerate. In a blender, combine the lemon juice and zest, anchovies, garlic, and peppercorns with 6 Tbs. of the oil, 1 Tbs. of the mustard, and 1/2 tsp. salt. Blend thoroughly until most of the...

View full recipe at Fine Cooking


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