Caesar salad
WHAT YOU WILL NEED
From ingredients
4 products
Vegetables & Greens
Dressing & Sauce
SIMPLE PROCESS
Step by step recipe
The key to a great Caesar is a well-balanced dressing – the anchovies give it that distinctive depth. Use fresh, high-quality ingredients and cook the chicken until golden and juicy. Tear the lettuce with your hands for a rustic texture and better absorption of the dressing.
Cook the Chicken
Season the chicken breast (200 g / 7 oz) with salt and pepper. Heat a skillet over medium heat with a little oil. Cook for 5–7 minutes per side until golden and cooked through. Let rest for 5 minutes, then slice into cubes.
Prepare the Lettuce
Wash and thoroughly dry the iceberg lettuce (150 g / 5.3 oz). Tear it into bite-sized pieces with your hands – make sure it's completely dry for best crunch.
Make the Dressing
In a blender, combine mayonnaise (40 g / 2.8 tbsp), anchovies (20 g / 1.4 oz), lemon juice to taste, salt, and pepper. Blend until smooth. You can also use a whisk – mash the anchovies first.
Toss the Salad
In a large bowl, combine the lettuce and chicken. Drizzle with the dressing and toss gently to coat every piece evenly.
Serve
Plate the salad and top with grated Parmesan and croutons if desired. Serve immediately.
CHEF'S TIP
Choose Fresh Chicken Breast
Opt for fresh, boneless skinless chicken breast. Marinate it in olive oil and garlic for 15 minutes before cooking to enhance flavor and tenderness.
Anchovies Are Key
Anchovies give the dressing its signature umami. If you're not a fan, you can substitute with capers or a dash of Worcestershire sauce, but the taste will be different.
Don't Overcook the Chicken
Pan-fry the breast over medium heat for 5–7 minutes per side until golden. Let it rest for 5 minutes before slicing – this keeps the meat moist.
Dress Just Before Serving
Add the dressing right before you serve to keep the lettuce crisp. Store dressing separately if preparing in advance.
SUBSTITUTIONS
Add your taste
- Swap Chicken for Shrimp For a lighter seafood twist, sauté shrimp with garlic for 2–3 minutes – a classic Caesar variation.
- Replace Anchovies with Capers If you're not into anchovies, use 1 tablespoon of capers – they add a tangy, salty punch.
- Use Greek Yogurt Instead of Mayo For a lower-calorie dressing, replace the mayonnaise with Greek yogurt (40 g) and add a touch of mustard and lemon juice.
- Swap Iceberg for Romaine Traditional Caesar uses romaine, but iceberg gives extra crunch. You can mix both for the best of both worlds.
HOW TO STORE
How to Store Caesar Salad
Caesar salad is best enjoyed fresh, as the dressing wilts the greens quickly. If you need to prep ahead, store the cooked chicken, washed lettuce, and dressing separately in the fridge for up to 1 day. Combine just before serving. Freezing is not recommended – the vegetables will become mushy.
GOOD TO KNOW