Description
This classic Caesar Salad recipe features a creamy homemade Caesar dressing with garlic, anchovies, and parmesan cheese, perfectly paired with crisp romaine lettuce, crunchy homemade croutons, crispy bacon, hard-boiled eggs, and tender grilled chicken breast. Ideal as a hearty meal or a flavorful side dish.
Ingredients
Scale
For the Caesar Salad Dressing
- 1 cup mayonnaise (Hellman’s or S&W Whole Egg)
- 1/2 tsp garlic, finely minced
- 2 anchovy fillets or 3/4 tsp anchovy paste
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup freshly grated parmesan cheese or 1/3 cup store bought grated parmesan cheese
- 3 – 4 tbsp milk (to adjust consistency)
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Croutons
- 2 – 3 slices white bread, 2/3 inch (1.5 cm) thick
- 1 garlic clove, cut in half
- 1 tbsp olive oil
- 1/4 tsp salt
For the Salad
- 150g / 5oz streaky bacon, cooked and chopped
- 10 cups cos / romaine lettuce, chopped, washed and dried (about 1 large, 2 medium, or 3 small heads)
- Freshly grated parmesan, for garnish
- 2 – 4 eggs, cooked to your taste, peeled and halved
For the Chicken
- 500g / 1lb chicken breast fillets (2 pieces)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Prepare the Caesar Salad Dressing: In a bowl, combine mayonnaise, finely minced garlic, anchovy fillets or paste, fresh lemon juice, Dijon mustard, Worcestershire sauce, and freshly grated parmesan cheese. Whisk together thoroughly. Add milk gradually, 3 to 4 tablespoons, to adjust the dressing to your preferred consistency. Season with salt and black pepper to taste, then set aside to allow the flavors to meld.
- Make the Croutons: Cut white bread into bite-sized cubes. Heat olive oil in a skillet over medium heat. Rub the skillet with the cut side of the garlic clove to infuse flavor, then discard the garlic halves. Add bread cubes and sauté until golden and crisp. Sprinkle with salt, toss to combine, and remove from heat. Set aside to cool.
- Cook the Bacon: In a pan, cook the streaky bacon over medium heat until it is crispy. Drain excess fat on paper towels and chop into small pieces. Set aside.
- Cook the Chicken: Season chicken breast fillets on both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for about 6-8 minutes per side or until cooked through and internal temperature reaches 165°F (74°C). Remove from pan, let rest for a few minutes, then slice into strips.
- Assemble the Salad: In a large salad bowl, toss the chopped romaine lettuce with the Caesar dressing until evenly coated. Add the croutons, chopped bacon, and gently toss again. Arrange halved eggs and sliced chicken breasts on top. Garnish with freshly grated parmesan cheese. Serve immediately for best freshness and texture.
Notes
- Note 1: Use mayonnaise with whole eggs for the best creamy texture.
- Note 2: Anchovies add authenticity and umami to the dressing, anchovy paste is a convenient substitute.
- Note 3: Freshly grated parmesan gives a richer flavor, but store-bought is acceptable.
- Note 4: Use slightly stale bread if possible for crisper croutons.
- Note 5: Wash and thoroughly dry romaine to prevent sogginess.
- Optional: Eggs can be cooked to preference—soft-boiled, medium, or hard-boiled.
- Chicken can be grilled instead of pan-cooked for a smoky flavor.
