A good Caesar salad lives and dies on its Caeser dressing and this one comes with Michelin star credentials and more importantly my wifes approval!
So we are barreling into summer and my big boy long trousers have been put away until Autumn and you may have noticed that this Caesar salad recipe joins a few other salads so far this year. They will not be the last.
I kinda steered away from writing salad recipes last year as I feared they would not be popular and only did a couple.
Well this year I have kinda grown into my site and don’t really care whether recipes are popular or not, this is the food I love and let’s face it Caesar salad is a modern day classic!
Sure it has not been around forever but we all know it, well we all know the name. My recipe is pretty classical sticking with the ideas of lettuce, anchovy and Parmesan cheese, I add chicken to make it a rounded meal.
Now the real key to a great Caesar salad is the dressing, after taste testing a few I settled on one from a fabulous British Chef called Tom Aikens. This dressing has so much flavour and it tastes so good I caught my wife eating it from a spoon whilst I was waiting for the chicken to rest.
It comes together really quickly and is a very similar technique to the Mayonnaise recipe I posted last year, sure it takes a little elbow grease but have made this a dozen times now and never had a problem.
I’m sure you can make this in a food processor, however I do not own one, but essentially I suspect it will be similar to making a mayo, mix together as per this recipe then slowly drizzle in the oil whilst the processor keeps on going.
Just for the avoidance of doubt these salads are not a feigned attempt at going on a diet. I don’t do that stuff, what I do is flavour, however in summer a warm dinner really is not the top priority for me so some fresh crunchy leaves and radishes. Perfectly cooked meat and a kick ass dressing is the perfect summer dinner for me. And this Caesar salad is one of my absolute favourites!
- Baby Gem Lettuce, Separated into leaves
- Anchovy Fillets, I prefer those in oil
- Parmesan Cheese, Shavings
For the Caesar Dressing:
- 1/2 Tsp Dijon Mustard
- 1/2 Tbsp Cider Vinegar
- 2 Anchovy Fillets, Finely Chopped
- 1 Clove Garlic, Mashed
- 1 Egg Yolk
- 120 ml Rape Seed Oil
- Salt, To taste
- Pepper, To taste
- 1 Tsp Worcestershire Sauce
- 1/2 Tsbp Lemon Juice
- 10 g Parmesan Cheese, Grated
- 1 Dash Tabasco Sauce
For the Chicken:
- 2 Chicken Breasts
- 75 ml Olive Oil
- 2 Tbsp Lemon Juice
- 1 Clove Garlic, Bruised and roughly chopped
- 1 Tsp Dried Thyme
- 1/4 Tsp Coarse Sea Salt
- Black Pepper, Good grind
For the Chicken:
- Mix together all of the ingredients for the chicken in a large bowl and add the chicken breasts and allow to marinade for 10 minutes whilst you make the dressing.
- Once you have made your dressing, let's cook the chicken, heat a little oil in a frying pan over a medium heat and add the chicken.
- After 15 minutes flip and cook for a further 10-15 minutes or until the internal temperature reaches 72°C, then set aside to rest before slicing.
For the Caesar Dressing:
- Add the egg yolk, vinegar, salt, pepper, anchovy, garlic and mustard to a bowl and whisk to bring together,
- Now slowly drizzle a little at a time and whisk, adding more oil as you go. This mayonnaise should thicken as you go.
- Now whisk in the Worcestershire sauce, Lemon Juice, Tabasco Sauce and Parmesan cheese.
For the Bread:
- Take 1 small baguette and slice 10 thin slices 3-5mm on an angle dredge in olive oil and sprinkle with salt and pepper before baking in the oven at 180°C until golden.
Build Your Salad:
- Begin with lettuce leaves in a shallow bowl and add some of the dressing.
- Add the bread and sliced chicken when cooled.
- Add more dressing before adding anchovy fillets and Parmesan shavings.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 1356 Total Fat: 121g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 94g Cholesterol: 247mg Sodium: 1963mg Carbohydrates: 13g Fiber: 1g Sugar: 1g Protein: 57g