USACaesar Salad
A classic Caesar salad with grilled chicken, homemade croutons and a creamy Parmesan dressing.
What you'll need
Ingredients
- 2See recipes with chicken breasts
chicken breasts
i - 2 tbspSee recipes with olive oil
olive oil (for chicken)
i - 1/2See recipes with lemon
lemon, juice (for chicken)
i - 1 cloveSee recipes with garlic
garlic, minced (for chicken)
i - to tasteSee recipes with salt and black pepper
salt and black pepper (for chicken)
i - 4 cupsSee recipes with bread cubed
bread cubed (ciabatta or rustic white), for croutons
i - 3 tbspSee recipes with olive oil
olive oil (for croutons)
i - 1 cloveSee recipes with garlic
garlic, grated (for croutons)
i - 1/4 cupSee recipes with mayonnaise
mayonnaise (for dressing)
i - 1/4 cupSee recipes with buttermilk
buttermilk (for dressing)
i - 3 tbspSee recipes with parmesan
parmesan, grated (for dressing)
i - 1 tbspSee recipes with lemon juice
lemon juice (for dressing)
i - 1 cloveSee recipes with garlic
garlic, grated (for dressing)
i - 1.5 tspSee recipes with worcestershire sauce
Worcestershire sauce
i - 1/2 tspSee recipes with dijon mustard
Dijon mustard
i - 1 large headSee recipes with romaine lettuce
romaine lettuce, washed and chopped
i - 1/2 cupSee recipes with parmesan
parmesan, grated (for serving)
i
How to make it
Instructions
- 1
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.
- 2
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.
- 3
In a small bowl, whisk together mayonnaise, buttermilk, grated Parmesan, lemon juice, grated garlic, Worcestershire sauce and Dijon mustard until smooth.
- 4
In a large bowl, place the chopped romaine. Add half the dressing and half the Parmesan. Toss gently.
- 5
Divide among four plates. Top with sliced grilled chicken and croutons. Drizzle with remaining dressing and Parmesan. Serve immediately.
Frequently Asked Questions
Can I make Caesar dressing without raw egg?
Yes — use 2 tablespoons of good mayonnaise instead of the raw egg yolk. The texture will be slightly thicker but the flavour is almost identical. This is actually the safer option if you're serving the salad to children or pregnant women.
How do I keep Caesar salad from going soggy?
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.
Can I make Caesar salad without anchovies?
You can, but the dressing will lose its savoury depth. A good substitute is 1 teaspoon of Worcestershire sauce plus a pinch of salt — it gives a similar umami hit without a fishy taste. Capers are another popular option: mash 2–3 of them into the dressing.
What can I use instead of romaine lettuce?
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.
Can I prepare Caesar salad in advance?
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.
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