Compliment the Belgian Endive
BC Belgian Endive and Romaine Heart Caesar Salad with Grilled Cajun Chicken Breast - Episode #6
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The Caesar Salad is still the queen of salads; a versatile can't go wrong crowd-pleaser. Celebrity Chef Ned Bell adds his own twist by adding local BC Belgian Endive hearts, Spicy Cajun Chicken Breast, Canadian double-smoked bacon, slow-roasted cloves of garlic, and sprigs of fresh rosemary.

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Ingredients

  1. BC Belgian Endive (3-4 heads)
  2. Romaine hearts (1 head, whole, separated leaves)
  3. Chicken breasts (1 per person)
  4. Garlic (2 heads)
  5. Canola oil (3 cups)
  6. Fresh rosemary (4 sprigs)
  7. Red wine vinegar (3/4 cup)
  8. Whole grain mustard (1 tsp)
  9. Sea salt
  10. Cracked black pepper
  11. Cajun spice
  12. Double smoked quality bacon (10 strips from your local butcher)   
  13. Sourdough baguette (1)
  14. Lemons (1)
  15. Parmesan cheese (1 cup, freshly grated)

Preparation

  1. Pre-heat oven to 375°
  2. Cut the top off (~1/8 inch) of each head of garlic. Wrap with tin foil, drizzle head with 1 tbsp of canola oil, and roast for 30 minutes
  3. While the garlic is roasting, take a small pot, add 3 cups of canola oil, and bring it to a simmer.
  4. Add the rosemary sprigs and leave for 10 minutes
  5. Remove the oil from the stove and let the rosemary infuse with the oil for an additional 20 minutes.
  6. When the garlic is ready to be taken out of the oven, squeeze the garlic cloves out of their shells and into a blender.
  7. Add the whole grain mustard, red wine vinegar, and 2 cups of the rosemary infused canola oil. Season with sea salt and cracked black pepper. Puree for a minute. Place the dressing in a container and set aside. The dressing can be prepared beforehand and refrigerated for up to 10 days.
  8. Bake the bacon strips until crispy in the oven. Remove, let cool, and slice into 'bacon bits'
    Cut the sourdough baguette into 1/2 inch cubes, toss with some of the rosemary infused oil, season with sea salt and pepper, and toast it in the oven on a baking tray, alongside the bacon, until golden brown.
  9. Cut the lemons in half and place on a grill until golden brown. Remove and let cool.
  10. Season the chicken breasts with Cajun Seasoning and grill in a frying pan until thoroughly cooked through. This takes about 10 minutes per side. Once done, slice, and set aside.
    (Note: the chicken can be substituted with prawns or BC salmon)
  11. Take the endive and cut it in half lengthwise. Brush with some of the rosemary infused canola
     oil, season with salt and pepper, and grill the endive on both sides for approximately 30 seconds per side. Remove and let cool. You want the endive to be golden brown on the outside-- slightly caramelized, but not charred.
  12. Take whole romaine leaves , toss with the dressing, and place the leaves on the bottom of a platter.
  13. Do the same with the endive and place on top of the romaine hearts. Squeeze half of the grilled
     lemon juice. Add the chicken. Garnish with bacon, sourdough croutons, and freshly grated
     parmesan.
ready to serve

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Celebrity Chef
Ned Bell

Culinary artist, engaging TV personality and restaurateur - BC's very own Chef Ned Bell. Join Ned as he explores all things endive.

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