Caesar salad over fire in the Morsø Forno grill

3
Serves: 4 people (or 4 servings)

Ingredients

Ingredients

For the chicken:

  • 2 corn-fed chicken legs (~500 g)
  • 20 ml olive oil
  • 6 g salt
  • 3 g freshly ground black pepper
  • 2 sprigs of rosemary

For the salad:

  • 1 romaine lettuce (~250 g)
  • 15 ml olive oil
  • 3 g salt

For the dressing:

  • 200 g Greek yogurt
  • 100 g blue cheese spread
  • 60 g mayonnaise
  • 3 asparagus spears (~60 g)
  • 20 g anchovies
  • 25 g parsley
  • 12 cherry tomatoes (~150 g)
  • juice and zest of 1 lime
  • salt and pepper to taste

For the bread:

  • 1 dark ciabatta (~250 g)
  • 50 g butter

For finishing:

  • 40 g red cheddar

Preparation

Drizzle the chicken with olive oil, season with salt and freshly ground pepper, and add the rosemary sprigs. Grill on the Morsø Forno grill until the meat is nicely browned and juicy. Let the cooked chicken rest briefly, then shred it into pieces.

Cut the romaine lettuce lengthwise, drizzle with olive oil, and sprinkle with salt. Grill briefly so the leaves lightly char while remaining crisp.

For the dressing, cut the cherry tomatoes in half and finely chop the parsley and anchovies. Peel the asparagus and slice it thinly. Mix everything with the Greek yogurt, blue cheese spread, mayonnaise, lime juice, and zest. Season with salt and pepper.

Cut the ciabatta into cubes and toast them with butter on the Morsø Forno grill until the bread becomes golden and crispy.

Serving

Layer the salad on a plate: start with the grilled romaine lettuce, then add the shredded chicken and crispy ciabatta cubes. Drizzle each layer with the prepared dressing.

Finish the dish with finely grated red cheddar.

Result: warm, fire-grilled Caesar salad – juicy chicken, lightly smoky romaine, crispy butter-toasted ciabatta, and a rich, creamy dressing.