Caesar Rolls
Sometimes the best salads are hand-held, like these rolls stuffed with all the elements of our favourite chicken Caesar. Grab it, dunk it, dig in—that’s a wrap!
Ingredients
- 1 egg yolk
- 1 tbsp (15 ml) lemon juice
- 1 small garlic clove, finely chopped
- 3/4 cup (180 ml) canola oil
- 1 tsp capers, chopped
- 2 tsp (10 ml) anchovy paste
- ¾ cup (55 g) Parmesan cheese, freshly grated
- 1 cup (85 g) white bread, diced (2 slices of bread)
- 1 tbsp (15 ml) canola oil
- 4 cups (180 g) romaine lettuce, thinly sliced
- 1 cup (215 g) cooked chicken, shredded
- 3 slices cooked bacon, chopped
- 6 round rice paper wrappers, about 9 inches (23 cm) in diameter
Instructions
- In a bowl, whisk together the egg yolk, lemon juice and garlic. Add one-third of the oil, drop by drop, whisking constantly. When the emulsion begins to form a mayonnaise, drizzle in the remaining oil, whisking constantly. Add the capers, anchovy paste and Parmesan. Lightly season with salt and pepper. Set aside.
Sometimes the best salads are hand-held, like these rolls stuffed with all the elements of our favourite chicken Caesar. Grab it, dunk it, dig in—that’s a wrap!