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Caesar salad

Chicken Caesar salad

Print Recipe
Caesar salad is a classic dish featuring crisp romaine lettuce, crunchy croutons, and a rich dressing made from ingredients like egg yolk, mustard, garlic, lemon juice, and anchovies. The salad is often topped with shaved Parmesan cheese and can include grilled chicken or shrimp for added protein. The dressing, known for its creamy texture, is made by slowly whisking in oil to create a smooth emulsion.
Course Dinner, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author sumisculinarynotes

Ingredients

For the Salad

  • 1 large head of romaine lettuce or 2 smaller heads
  • 1 cup croutons store-bought or homemade
  • ½ cup grated Parmesan cheese

Chicken marination

  • 1 chicken breast piece
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • 1 tsp paprika powder
  • Salt and pepper to taste

For the Croutons

  • 2 cups of cubed bread preferably day-old
  • 2 tbsps olive oil
  • 1 tsp garlic powder or 1 clove garlic minced
  • Salt and pepper to taste
  • Optional: herbs like thyme oregano, or parsley

For the Dressing

  • 2-3 anchovy fillets
  • 1 clove garlic minced
  • 1 tsp Dijon mustard
  • 1 ½ tbsp lemon juice
  • ⅓ cup any neutral oil
  • 1 egg yolk
  • Salt and freshly ground black pepper to taste

Instructions

Marinate the Chicken:

  • Combine olive oil, salt, pepper, garlic powder, and paprika in a bowl.
  • Add the chicken breasts and coat them well with the marinade.
  • Let it marinate for at least 15-30 minutes (or overnight in the refrigerator for deeper flavour).

Grill the Chicken:

  • Preheat your grill or grill pan over medium-high heat.
  • Grill the chicken for about 5-6 minutes on each side or until fully cooked (internal temperature should reach 75°C).
  • Remove from the grill and let it rest for a few minutes before slicing.

Croutons

  • Preheat the Oven oven to 190°C.
  • Cut the bread into small cubes.
  • In a mixing bowl, toss the bread cubes with olive oil, garlic, salt, pepper, and optional herbs.
  • Spread the bread cubes on a baking sheet in a single layer.
  • Bake for about 10-15 minutes or until golden and crisp, turning once halfway through.
  • Allow to cool before adding to the salad.

Dressing

  • In a medium-sized bowl, mash the anchovies and minced garlic together.
  • Add the Dijon mustard, lemon juice, and egg yolk (or mayonnaise). Whisk the ingredients together until well combined. The mixture should be smooth and slightly thickened.
  • Begin to slowly drizzle in the olive oil while whisking vigorously. Start with just a few drops at a time to ensure the oil begins to emulsify with the other ingredients.
  • As the mixture starts to thicken and emulsify, you can gradually increase the speed at which you add the oil. Continue to whisk constantly and add the oil in a thin, steady stream.
  • Once all the oil has been incorporated, the dressing should be thick and creamy.
  • The process of slowly adding the oil while whisking vigorously is crucial for creating a smooth, creamy texture. This technique, known as emulsification, helps to blend the oil with the other ingredients, preventing the dressing from separating.
  • Season with salt and freshly ground black pepper to taste.
  • The dressing is now ready to be tossed with romaine lettuce and croutons for a classic Caesar salad.

Assembling

  • Wash the lettuce thoroughly under cold water.
  • Dry it completely using a salad spinner or paper towel.
  • Tear or chop the lettuce into bite-sized pieces.
  • Place the lettuce in a large salad bowl.
  • Drizzle with the dressing, starting with a few tablespoons and adding more to taste.
  • Toss gently to coat the leaves evenly.
  • Sprinkle the croutons and grated Parmesan cheese over the salad.
  • Toss lightly once more and add the cooled chicken pieces.
  • Garnish with additional Parmesan cheese and black pepper if desired.
  • Serve immediately to enjoy the crisp texture.

Notes

  • Use fresh, crisp romaine lettuce and high-quality Parmesan cheese for the best flavour and texture.
  • Make croutons by toasting cubed bread in olive oil, garlic, and herbs for added flavour.
  • You can marinate the chicken with spices of your choice.
  • If whole anchovies aren't available, anchovy paste is a great substitute.
  • If concerned about raw eggs, use pasteurized eggs or substitute with 2 tbsps of  mayonnaise.
  • Parmesan cheese is often included to lend a nutty, salty depth to the dressing, but adding it is entirely up to personal preference. Some people love the added complexity that Parmesan brings, while others prefer to sprinkle it directly on the salad. Ultimately, whether or not to include Parmesan in the dressing itself is a matter of taste, making Caesar salad dressing a versatile and customizable option.
  • It is important to be mindful of the salt content when adding Parmesan, as the cheese itself contributes saltiness to the dressing. Taste the dressing as you go and adjust the seasoning accordingly to ensure a well-balanced flavour.
  • Storage: The dressing can be stored in an airtight container in the fridge for up to a week.
Cheat version of salad dressing
If you want to avoid using anchovies and raw egg in your Caesar salad dressing, you can make a cheat version with simple substitutions. Instead of egg yolk, use 2 tbsps of mayonnaise, and replace the anchovies with 2 tsps of Worcestershire sauce. Also, add ¼ cup parmesan cheese to the dressing and combine well.