Caesar salads are more popular than ever. Here’s a mildly smoky Caesar, with a lighter twist on a traditional favorite. Skip the bacon bits and use a lighter lettuce such as red leaf or California Mix. Serve with a baguette for a refreshing spring or summer dinner.

Ingredients

The Dressing

1 egg

1/2 tsp dried mustard

2 cloves garlic

2 tbsp red wine vinegar

2 tbsp lemon juice, freshly squeezed

2 tbsp Dan T’s Smoked Sauce

1/3 to 1/2 cup extra virgin olive oil

The Chicken

4 – 6 deboned chicken breasts

1/4 cup Dan T’s Smoked Sauce

1/4 cup of The Dressing above

The Salad

one large head red leaf lettuce or about 18 cups California mix

1 sweet red pepper, sliced into strips

2 ripened plum tomatoes, sliced into strips

3/4 cup freshly grated parmesan cheese

Directions

For the dressing: Combine first six ingredients in a blender and chop for 10 seconds. On mix setting, add oil in a thin stream.

For the chicken: Mix dressing with Dan T’s Smoked. Add chicken and marinate for 30 minutes. (For a spicier version, just coat chicken with Smoked Sauce.) Grill chicken on the barbecue 4 minutes each side or till done. Let stand 5 minutes, then slice chicken on the bias.

For the salad: Toss greens with remaining dressing (or to taste), add tomatoes, peppers and cheese and toss some more. Plate salad and arrange chicken in a spiral pattern on top. Serves 4 – 6.

Tip: Ripen tomatoes by leaving them on the counter in a basket of apples or bananas. The gasses that the fruit give off naturally ripen the tomatoes.

Do not leave out chicken for more than 30 minutes.

Recipe compliments of Dan T’s Inferno Foods.