Caesar Salad Recipe
Make a classic Caesar salad for 4 with crisp Romaine lettuce, grilled chicken, crunchy croutons, and creamy homemade dressing. Toss freshly chopped lettuce with sliced chicken, croutons, and a dressing made from lemon juice, garlic, anchovies, Parmesan, and olive oil. Garnish with extra Parmesan and black pepper for a flavorful, restaurant-quality salad. Use time-saving hacks like rotisserie chicken, bagged lettuce, and store-bought croutons to make it in under 30 minutes!
Ingredients
For the Salad:
- 2 heads of Romaine lettuce chopped
- 2 grilled or roasted chicken breasts sliced
- 1 cup croutons homemade or store-bought
- ½ cup grated Parmesan cheese plus extra for garnish
- Freshly cracked black pepper optional
For the Dressing:
- 2 large egg yolks
- 2 cloves garlic minced
- 4 anchovy fillets or 1 teaspoon anchovy paste
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- ½ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
Prep the Ingredients
- Chop the lettuce: Wash and dry the Romaine lettuce thoroughly. Use a salad spinner for faster drying. Chop into bite-sized pieces and set aside.
- Cook the chicken: Grill or roast the chicken breasts. Season with your preferable ingredients. For a shortcut, use pre-cooked rotisserie chicken and slice it into strips.
- Prepare the croutons: If using homemade, cut day-old bread into cubes, toss with olive oil, garlic powder, and herbs, and bake at 350°F (175°C) for 10–15 minutes. For a time-saving hack, use high-quality store-bought croutons.
Make the Caesar Dressing
- Mash the anchovies and garlic: Combine minced garlic and anchovy fillets on a cutting board. Use a knife to mash them into a paste.
- Whisk the base: In a mixing bowl, whisk egg yolks, Dijon mustard, and Worcestershire sauce until smooth.
- Add lemon juice and Parmesan: Slowly whisk in lemon juice and grated Parmesan cheese.
- Emulsify with olive oil: Gradually drizzle in olive oil while whisking continuously to create a creamy consistency. Taste and adjust as needed.
- Hack: Use a blender or food processor to blend all dressing ingredients for a quicker,
Assemble the Salad
- Layer the lettuce: Spread the chopped lettuce evenly in a large salad bowl.
- Add chicken and croutons: Top with sliced chicken and croutons.
- Toss with dressing: Drizzle the dressing over the salad and toss gently to coat everything evenly.
- Hack: Toss the salad in batches if your bowl is too small to handle everything at once.
Finish and Serve
- Garnish: Sprinkle a grated Parmesan cheese and cracked black pepper on top. For extra flair, add a few fresh lemon wedges.
- Serve: Use wide bowls or plates. This ensures the presentation looks clean and professional.
Time-Saving Hacks Recap:
- Use pre-washed bagged Romaine lettuce.
- Substitute rotisserie chicken for grilled chicken.
- Opt for store-bought croutons if short on time.
- Blend the dressing ingredients instead of whisking manually.