GLOSSY COOKS: Chicken Caesar Salad at Embankment Kitchen

By Glossy Magazine

GLOSSY COOKS: Chicken Caesar Salad at Embankment Kitchen

GLOSSY COOKS: Chicken Caesar Salad at Embankment Kitchen

GLOSSY COOKS: Chicken Caesar Salad at Embankment Kitchen

This month Head Chef Josh Singleton shares his Chicken Caesar Salad recipe from the new summer menu at Embankment Kitchen.

The delicious new summer menu at Embankment Kitchen features seasonally focused dishes created by Josh Singleton and his team, who source the best quality ingredients from around the North West, and everything is made from scratch.

Head chef Josh says: “We decided to keep lots of small plates on the summer menu – perfect to enjoy during the warmer weeks on our terrace. As always at Embankment Kitchen, our new menu features what’s in season, as everything is made from scratch. There’s plenty of fish dishes, salads and pastas – Great to pair with our wines and spritzes!

“Our big flavour focus with this menu is on Middle Eastern herbs and spices, dishes and condiments. For example, we’ve got a Persian lamb shank, one of my personal recommendations, which is served with pomegranate molasses, muhammara dip and batata harra.

“My other recommended dishes include the tandoori chicken (it had great feedback from the EK team during our cook-offs), our char siu pork belly and the roasted halibut which is served with baby parsnips, grilled leeks and a champagne and caviar butter sauce. I’ve created a lot of halibut dishes in my career but this is definitely one of my favourites.”

The small plates are ideal for sharing and new dishes include char siu pork belly and Vietnamese salad with citrus dressing, chilli and garlic; salt and pepper tempura king prawns with Asian salad, soy and mirin dressing plus lime, chilli and coriander mayonnaise; and BBQ enoki mushrooms on sourdough with shallots, garlic and EK BBQ sauce, with sherry vinegar and parsley on toasted garlic sourdough.

There are new tasty mains on the menu too. The grilled sea bream is stuffed with braised fennel, sun-blushed tomatoes, olives and fresh herbs, served with citrus and coriander cous cous, as well as mint and herb yoghurt. Then there’s pan-fried confit duck leg potato rosti, with beer braised onion, pak choi and spiced duck sauce. And, of course, the slow-cooked Persian lamb shank as recommended!

The EK Chicken Caesar Salad

Tasty and filling, the humble Caesar salad is a summer staple, perfect for a light dinner during the warmer months. Our Embankment Kitchen version is packed full of flavour and features homemade Caesar dressing and croutons.

Ingredients:

2 baby gem lettuces

2 chicken breasts

1 punnet of cherry tomatoes

1 ciabatta loaf or 2 slices of thick white bread

4 tbsp mayonnaise

Oil

2 cloves crushed garlic

1 tsp Dijon mustard

150g parmesan

4 chopped small anchovies

1tsp Worcestershire sauce

Lemon juice of half a lemon

Salt and pepper 

Method:

1. Heat the oven to 200C/fan 180C/gas 6. Tear one ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over two tablespoons of oil. 

2. Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 minutes, turning the croutons a few times during cooking so they brown evenly.

3. Rub two skinless, boneless chicken breasts with one tablespoon of oil and season. Place pan over a medium heat for a minute, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 minutes.

4. Turn the chicken, then cook for 4 minutes more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part, there should be no sign of pink and juices will run clear.

5. To make the Caesar sauce, in a bowl mix together the garlic, anchovies and Dijon mustard, Worcestershire sauce and the lemon juice. Add the mayonnaise, salt, pepper and parmesan and whisk well to form the sauce.

6. Next wash all the leaves, chop the tomatoes in half and add these to a bowl.

7. When the chicken is cooked add this to the salad along with the Caesar sauce (you may not need all of the sauce).

8. Mix all this together and then add in the croutons and some shaved parmesan. Evenly portion into bowls and enjoy! 

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Opening hours:

Breakfast: Every day, 7am – 12pm.  Brunch / Lunch: Saturday, 1pm – 5pm

Evening Food: Every day, 5pm – 10pm.  Bar: Monday-Friday, 4pm – 10:30pm

Weekends, 7am – 10:30pm

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Embankment Kitchen Restaurant & Bar located in CitySuites Aparthotel

16 Chapel St, Salford M3 7NH  //  0161 240 1611

Embankment Kitchen: www.citysuites.com/en/food-and-drink/embankment-kitchen 

CitySuites: www.citysuites.com/en

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