USA · Salads
Caesar Salad
Caesar salad is a Tijuana-born salad of romaine, Parmesan, croutons and a garlicky lemon dressing.
Ingredients
- chicken breasts2
- olive oil2 tbsp
- lemon juice1/2
- garlic1 clove
- salt and black pepperto taste
- bread cubed, for croutons4 cup
- olive oil3 tbsp
- garlic1 clove
- mayonnaise1/4 cup
- buttermilk1/4 cup
- parmesan3 tbsp
- lemon juice1 tbsp
- garlic1 clove
- Worcestershire sauce1.5 tsp
- Dijon mustard1/2 tsp
- romaine lettuce, washed and chopped1 large head
- parmesan1/2 cup
Method
- 1Combine 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.
- 2Preheat 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.
- 3In a small bowl, whisk together mayonnaise, buttermilk, grated Parmesan, lemon juice, grated garlic, Worcestershire sauce and Dijon mustard until smooth.
- 4In a large bowl, place the chopped romaine. Add half the dressing and half the Parmesan. Toss gently.
- 5Divide among four plates. Top with sliced grilled chicken and croutons. Drizzle with remaining dressing and Parmesan. Serve immediately.