Sous Vide Chicken Thigh Caesar Salad with Miso Marinade and Air Fryer Finish

Steps

1. 1

   Finely mince the peeled garlic and anchovy fillets.

2. 2

   Separate the lime juice and zest and set aside.

3. 3

   In a mixing bowl, combine mayonnaise, Dijon mustard, and lime juice and mix.

4. 4

   Add the minced garlic, anchovy, and Worcestershire sauce and mix again.

5. 5

   Add extra virgin olive oil and mix well.

6. 6

   Stir in the minced green onion and lime zest to complete the Caesar dressing.

7. 7

   Place the chicken thigh, miso, mirin, sugar, and seasoned salt in a zip-lock bag and sous vide at 56°C for 1 hour.

8. 8

   Roast the sous vide chicken thigh in an air fryer at 180°C until golden brown, then cut into bite-sized pieces.

9. 9

   Cut the mini romaine into quarters and coat with the Caesar dressing.

10. 10

    Plate the chicken thigh, romaine, Parmesan cheese, and freeze-dried strawberries to finish.