USA · Salads · Quick
Caesar Salad
Romaine hearts tossed in a punchy dressing of raw egg yolk, anchovies, garlic, and Parmesan, topped with golden croutons fried in olive oil. When made from scratch, it bears no resemblance to the bottled-dressing version.
23 min 510 kcal 4 serves Advanced⚡Quick🇺🇸USA★★★★★4.8· 5 reviews
Ingredients
ServingsMetric
- 2 chicken breasts
- 2 tbspolive oil
- ½ lemon juice
- 1 clovegarlic
- to tastesalt and black pepper
- 4 cupbread cubed, for croutons
- 3 tbspolive oil
- 1 clovegarlic
- ¼ cupmayonnaise
- ¼ cupbuttermilk
- 3 tbspparmesan
- 1 tbsplemon juice
- 1 clovegarlic
- 1.5 tspWorcestershire sauce
- ½ tspDijon mustard
- 1 large headromaine lettuce, washed and chopped
- ½ cupparmesan
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 — use 2 tablespoons of good mayonnaise instead of the raw egg yolk. The texture will be slightly thicker but the flavor is almost identical. This is actually the safer option if you're serving the salad to children or pregnant women.
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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.