Description
A classic Chicken Caesar Salad featuring crisp romaine, homemade croutons, and a creamy emulsion dressing, perfect for an authentic dining experience.
Ingredients
Scale
- 2 heads Romaine lettuce
- 1/2 cup Parmesan cheese, grated
- 1/2 cup olive oil
- 1 egg yolk (or 1/3 cup mayonnaise)
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 anchor fillet (or 1 teaspoon anchovy paste)
- 2 garlic cloves, minced
- Salt and pepper, to taste
- Day-old baguette or country loaf, cubed (for croutons)
- Fresh cracked pepper, for garnish
Instructions
- Wash and thoroughly dry the romaine lettuce. Tear into bite-sized pieces.
- Prepare the croutons by tossing the bread cubes with olive oil and seasoning. Bake at 375°F (190°C) for 10-15 minutes until golden and crisp.
- Make the dressing: whisk together garlic, anchovy, and egg yolk (or mayonnaise). Slowly drizzle in olive oil, then add lemon juice, Worcestershire sauce, and Parmesan. Season with salt and pepper.
- Pan-sear or grill the chicken until cooked through, about 8-15 minutes depending on thickness. Allow to rest before slicing.
- In a large bowl, gently dress the romaine with 2-3 tablespoons of dressing, add croutons and sliced chicken, and toss gently.
- Finish with large shavings of Parmesan and fresh cracked pepper. Serve immediately.
Notes
For a quicker version, use store-bought croutons and rotisserie chicken. Adjust the dressing for taste, and always dress the salad just before serving to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg