Name: Caesar Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large Chicken Breast; 3 heads Romaine Lettuce Hearts; 2 cups Sourdough Bread Cubes; 0.5 cup Parmigiano-Reggiano; 0.5 cup Extra Virgin Olive Oil; 1 large Egg Yolk; 4 pieces Anchovy Fillets; 2 tbsp Fresh Lemon Juice; 1 tsp Dijon Mustard; 2 cloves Garlic Cloves

Main Dishes

Caesar Salad

This recipe delivers a restaurant-quality experience with crisp romaine hearts, tender grilled chicken, and a rich, velvety dressing made from scratch. The addition of golden, garlicky sourdough croutons provides the perfect textural contrast to this timeless classic.

Prep

20m

Cook

15m

Serves

Calories

520kcal

Qty	Ingredient
2 large 500 g	Chicken Breast
3 heads 600 g	Romaine Lettuce Hearts
2 cups 150 g	Sourdough Bread Cubes
0.5 cup 50 g	Parmigiano-Reggiano
0.5 cup 120 ml	Extra Virgin Olive Oil
1 large 1 piece	Egg Yolk
4 pieces 4 pieces	Anchovy Fillets
2 tbsp 30 ml	Fresh Lemon Juice
1 tsp 5 g	Dijon Mustard
2 cloves 6 g	Garlic Cloves

2 Method

Step 1. Preheat your oven to 375°F (190°C). Toss the sourdough cubes with 2 tablespoons of olive oil and a pinch of salt. Spread on a baking sheet and bake for 10-12 minutes until golden brown.

Step 2. Season the chicken breasts with salt and pepper. Grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing into strips.

Step 3. Prepare the dressing: On a cutting board, mince the anchovies and 1 garlic clove together, then use the side of your knife to mash them into a fine paste.

Step 4. In a medium bowl, whisk together the anchovy paste, egg yolk, lemon juice, and Dijon mustard. Slowly drizzle in the remaining olive oil while whisking constantly until the dressing is emulsified and creamy.

Step 5. Stir in half of the grated Parmigiano-Reggiano and season with freshly cracked black pepper.

Step 6. Wash and dry the romaine lettuce thoroughly. Tear or chop into bite-sized pieces and place in a large bowl.

Step 7. Drizzle the dressing over the lettuce and toss well to ensure every leaf is coated. Add the croutons and remaining cheese, then toss gently.

Step 8. Top the salad with the sliced grilled chicken and serve immediately.

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Ensure the romaine is completely dry before adding the dressing, otherwise, the dressing won't stick to the leaves.
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Use a microplane to grate the Parmesan for a light, snowy texture that melts into the dressing.
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For a safer egg option, use a pasteurized egg or substitute with 2 tablespoons of high-quality mayonnaise.
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Rub the salad bowl with a cut garlic clove before adding the ingredients for a subtle aromatic boost.