Caesar Salad
Caesar salad is a Tijuana-born salad of romaine, Parmesan, croutons and a garlicky lemon dressing. This version builds the dressing on mayonnaise and buttermilk with Worcestershire sauce and Dijon mustard, adds grilled chicken and bakes the croutons with garlic and olive oil. Made from scratch, it bears no resemblance to the bottled-dressing version.
Ingredients
- 2 chicken breasts
- 2 tbspolive oil
- 1/2 lemon juice
- 1 clovegarlic
- to tastesalt and black pepper
- 4 cupbread cubed, for croutons
- 3 tbspolive oil
- 1 clovegarlic
- 1/4 cupmayonnaise
- 1/4 cupbuttermilk
- 3 tbspparmesan
- 1 tbsplemon juice
- 1 clovegarlic
- 1.5 tspWorcestershire sauce
- 1/2 tspDijon mustard
- 1 large headromaine lettuce, washed and chopped
- 1/2 cupparmesan
1 cup = 240 ml
Method
- Combine olive oil, lemon juice, minced garlic, salt and pepper for the marinade. Add the chicken breasts, coat and marinate for at least 20 minutes. Grill or pan-fry over medium-high heat for 6-7 minutes per side. Let rest, then slice thinly.
- Preheat oven to 180°C. Toss bread cubes with olive oil, grated garlic and a pinch of salt. Spread on a baking sheet and bake for 10-15 minutes until golden and crispy.
- In a small bowl, whisk together mayonnaise, buttermilk, grated Parmesan, lemon juice, grated garlic, Worcestershire sauce and Dijon mustard until smooth.
- In a large bowl, place the chopped romaine. Add half the dressing and half the Parmesan. Toss gently.
- Divide among four plates. Top with sliced grilled chicken and croutons. Drizzle with remaining dressing and Parmesan. Serve immediately.
FAQ
Yes — this recipe already has no raw egg: the creamy base is store-bought mayonnaise thinned with buttermilk. If you want the classic dressing with raw yolk and anchovies, use commercially pasteurized eggs. Holding a yolk in hot water for a minute at home does not reliably pasteurize it, so for children, pregnant women, older or immunocompromised guests stick to mayonnaise or pasteurized eggs.
Dress the salad at the very last moment — never in advance. Make sure the romaine leaves are completely dry before tossing; spin them in a salad spinner or pat dry with a towel. Keep the croutons separate until serving so they stay crunchy.
This recipe has no anchovy fillets at all — the savory depth comes from Worcestershire sauce and Parmesan. Classic Worcestershire is itself made with anchovies, so the dressing isn't strictly fish-free; for a fish-free version use a vegetarian Worcestershire and mash 2–3 capers into the dressing. For more of the classic flavor, mash 1–2 anchovy fillets into the mayonnaise before whisking in the rest.
Cos lettuce is the classic choice and the closest substitute. Baby gem lettuce works very well — the leaves are compact and hold dressing nicely. Avoid iceberg (too watery) and soft butter lettuce (wilts immediately). Kale is a trendy swap; massage it for a minute before dressing.
Make the dressing and croutons a day ahead — store the dressing in a jar in the fridge and keep croutons in an airtight container at room temperature. Grill the chicken and prep the lettuce a few hours before. Assemble only right before serving.
Rate this
Recipes by email
One letter a week: a recipe picked for your taste, plus whatever is new on the site. Unsubscribe in one click.
Welcome gift: Sergei's cookbook (e-book).
By subscribing you agree to the privacy policy.
Tell us what you like to cook (30 seconds) →Keep browsing
More dishes from the American archive — picked by overlap with what you're cooking now.
Join the conversation
Comments (1)
I spin the greens in a salad spinner until completely dry for caesar salad. Water on the leaves dilutes the dressing and prevents it from clinging. Soggy salad is a sin I refuse to commit.