Chefs Delight Deconstructed Caesar Salad Recipe by Movenpick Nairobi’s Chef Aris Athanasiou’s

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DECONSTRUCTED CAESAR SALAD RECIPE

Serves 2 people

 

INGREDIENTS

  •  2 Eggs
  •  Romaine Lettuce
  •  Iceberg Lettuce
  •  Chicken Breast 160gr
  •  Garlic 10gr
  •  Olive Oil 50ml
  • White Vinegar 15ml
  •  Anchovies 10gr
  •  Rock Salt 2 gr
  •  Fresh Ground Black Pepper 2gr
  •  Grissini Bread (optional)
  •  Sesame Seeds
  •  Aged Parmesan Grana Padano 40 gr

 

METHOD

STEP 1:
First wash and drain very well the lettuce. Cut in large pieces with your hand.

STEP 2:
Then heat a pot add olive oil seasoning and pan seared the chicken breast. Finish the chicken in the oven 180-degree calcium for 7-8 min. The Chicken must be juicy.

 

Caesar Dressing:

METHOD

Add in one blender the garlic, the olive oil, 10ml of the white vinegar and the anchovies. Blend all
the ingredients for two min until to have one thick white dressing.

Tip: you can add 1gr of turmeric for extra flavor and color.

 

Poached Egg:

METHOD

Prepare you poached egg in one pot with 5cm water and 5ml white vinegar, When the water start boiling reduce the fire on the min and put your egg inside without to break the yolk for 4 min.

 

Serving tips
Combine the half of the dressing with the lettuce, the flakes of parmesan cheese, seasoning with salt & pepper and keep aside.
In one triangle or round flat round plate put the Caesar dressing on the bottom, add the lettuce, and on the top the poached egg. Aside of the salad add your sautéed chicken strip, parmesan flakes.

Extra Tip: add for extra taste Roquefort and mango cubes with bit of chili oil.

 

Bon Appetit!

 

Recipe created by Executive Chef Aris Athanasiou Movenpick Hotel &Residence Nairobi.

 

Enjoy!

 

Executive Chef Aris Athanasiou Bio

Executive Chef, Aris Athanasiou. is responsible for maintaining the highest of standards within the culinary department at Mövenpick Hotel & Residences Nairobi, working closely with the Director of Food & Beverage to ensure guests enjoy delicious culinary experiences, while overseeing operations in the all-day dining Baluba restaurant, The View restaurant, Kijani Bar as well as in-room dining.

 

With over 26 years’ experience in the hotel and hospitality industry, Chef Aris has worked with some of the world’s leading hotels in Europe, Asia and Africa. Before Mövenpick Hotel & Residences Nairobi, Chef Aris was the Executive Chef of Shangri-La Hotels & Resorts La Hambantota in Sri Lanka, where he was responsible for the day to day operations in the Culinary Department. Prior to this, Chef Aris was an Executive Chef at Metropol Palace, and later the Group Executive Chef of Fairmont Hotels & Resorts in Kenya, overseeing culinary operations for both The Norfolk Hotel in Nairobi and the Fairmont Mara.

 

Aris Athanasiou is a graduate of GMC Hotel and Catering College in Nicosia Cyprus and the Organization of Tourism Education and Training (O.T.E.K), where he studied Hotel and Catering. Athanasiou received his unique experience from the best chefs of the world, many of whom earned Michelin star status including Alain Ducase, Martin Kinghasser, and Doxis Bekris. Having worked across the globe, Chef Aris admits he has been inspired by his traditional past and travels through which he creates unique flavors to satisfy his guests.

 

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