Nutritional values are estimates per serving
Crispy chicken, cos lettuce, parmesan and that dressing. The Caesar is the salad that even people who hate salads will eat.
A note from us
Anchovies are not optional in a proper Caesar dressing — they are what gives the dressing its characteristic depth and umami. Every restaurant Caesar uses them. You will not taste fish, you will just taste that rich savoury quality that makes Caesar dressing so addictive. Anchovy paste is a great alternative to whole fillets if you prefer.
What you need 🛒
How to make it 👨🍳
Season the Chicken breasts with salt and pepper. Fry in a hot pan with a little Olive oil for 6–7 minutes per side until deep golden brown on the outside and the juices run clear when you pierce the thickest part. Rest for 5 minutes, then slice.
Make the croutons: toss the bread chunks in a generous glug of Olive oil, a good pinch of salt, and a pinch of garlic powder. Spread on a baking tray and bake at 200°C / 390°F for 10–12 minutes until golden and crunchy. Set aside.
Make the dressing: pound the Anchovy fillets and Garlic cloves together with a pinch of salt using a pestle and mortar, or mince finely with a knife, until you have a smooth paste.
Whisk in the Egg yolks, Dijon mustard, Worcestershire sauce, and Lemon juice until combined.
Add the Mayonnaise and whisk smooth. Drizzle in the Olive oil whisking constantly until the dressing is thick and emulsified. Taste — it should be bold, tangy, and deeply savoury.
Tear the Cos or romaine lettuce into large pieces and toss with enough dressing to coat every leaf.
Add the croutons and half the Parmesan and toss again.
Arrange on plates, top with the sliced chicken and remaining Parmesan. Serve with extra dressing on the side.
