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Chicken Caesar salad
Crisp romaine, a real anchovy-and-yolk dressing, garlic croutons and grilled chicken
Romaine leaves tossed in an emulsified dressing of egg yolk, anchovy, garlic, lemon and Parmigiano, topped with garlic croutons and sliced grilled chicken breast. Pounding the chicken to an even thickness and grilling it to exactly 74 °C keeps it juicy and safe.
- Energy
- 700 kcalper serving
- Prep
- 30 min
- Cook
- 25 min
- Rest
- 5 min
- Protein
- 46 g
How was it?
Equipment
- Ridged grill pan or barbecue
- Instant-read thermometer
- Baking tray
- Mixing bowl and balloon whisk
- Large salad bowl
- Salad spinner
- Vegetable peeler for shaving the cheese
Before you start
- Wash the romaine, separate the leaves and dry them completely in a salad spinner. Chill until needed.
- Tear the bread into 2 cm pieces.
- Squeeze the lemon.
- Grate two thirds of the Parmigiano; keep the rest in a piece for shaving.
- Take the chicken out of the fridge 15 minutes before grilling.
Method
-
Bake the croutons
150 g day-old ciabatta or sourdough2 tbsp olive oil1 clove garlicHeat the oven to 190 °C. Rub the inside of a bowl with the cut garlic, toss the bread in it with the oil, spread on a tray and bake for 10–12 minutes, shaking the tray halfway.
Done when The croutons are golden all over, crisp on the outside with a little give in the centre, and sound hollow when you tap one.
190 °C · 374 °F -
Even out the chicken
600 g skinless chicken breasts1 tbsp olive oil3 g fine saltto taste black pepperPlace the breasts between two sheets of baking paper and pound the thick end with a pan until the whole breast is an even 2 cm thick. Rub with the oil, salt and pepper.
Done when Each breast is flat and the same thickness from end to end.
Tip Even thickness is what lets the thin end stay juicy while the thick end reaches a safe temperature.
-
Make the anchovy paste
1 clove garlic4 anchovy fillets in oilChop the garlic and anchovies together, then mash them with the side of the knife into a smooth paste. Scrape it into a mixing bowl.
Done when A uniform, grey-brown paste with no visible pieces of garlic.
-
Whisk the base
2 pasteurised egg yolks30 ml lemon juice1 tsp Dijon mustard1 tsp Worcestershire sauceAdd the yolks, lemon juice, mustard and Worcestershire sauce to the paste and whisk for 30 seconds.
Done when The mixture is smooth, slightly frothy and pale.
Tip For coddled yolks, lower whole eggs into boiling water for 1 minute, cool in cold water, then separate. This lowers the raw-egg risk but does not remove it; use pasteurised yolks for pregnant women, young children, older people and anyone with weakened immunity.
-
Emulsify the oil
50 ml extra-virgin olive oil50 ml sunflower oilWhisking constantly, add the oils a few drops at a time at first, then in a thin, steady stream once the dressing starts to thicken.
Done when The dressing is thick, glossy and opaque, like a loose mayonnaise, and holds a trail from the whisk.
Tip If it splits, whisk 1 teaspoon of water in a clean bowl and slowly whisk the split dressing into it.
-
Finish the dressing
60 g Parmigiano ReggianoStir in two thirds of the Parmigiano. Taste and add more lemon or pepper if needed; it should be sharp and savoury.
Done when The dressing is thicker and slightly grainy from the cheese and falls from a spoon in ribbons.
-
Heat the grill pan
Heat a ridged grill pan or barbecue over high heat for 5 minutes.
Done when A drop of water flicked onto the pan evaporates instantly with a sharp hiss.
-
Grill the first side
600 g skinless chicken breastsLay the chicken on the pan and cook over medium-high heat for 5–6 minutes without moving it.
Done when The edges have turned white a third of the way up and the breast releases from the ridges without sticking.
Tip If it sticks, give it another minute. It lets go by itself once the crust has formed.
-
Grill the second side
600 g skinless chicken breastsTurn the chicken and cook for 4–6 minutes more over medium heat until a thermometer in the thickest part reads 74 °C.
Done when Dark grill marks on both sides, the juices run clear when pierced, and the thermometer shows 74 °C.
-
Rest the chicken
Move the chicken to a board and rest it for 5 minutes, loosely covered with foil.
Done when Only a small pool of juice has formed on the board and the meat feels firm but springy.
-
Dress the leaves
500 g romaine lettucePut the dry romaine in a large bowl, add about three quarters of the dressing and toss with your hands until every leaf is coated.
Done when Each leaf is evenly coated with a thin creamy film; no dressing pools at the bottom of the bowl.
Tip Dry the leaves completely: water on the lettuce thins the dressing and makes it slide off.
-
Slice and serve
600 g skinless chicken breasts150 g day-old ciabatta or sourdough60 g Parmigiano ReggianoSlice the chicken 1 cm thick against the grain. Arrange the leaves on plates, top with the chicken and croutons, spoon over the rest of the dressing and shave over the remaining Parmigiano.
Done when The slices are juicy and white throughout, and the croutons are still crunchy.
Common mistakes
The chicken is dry.
Fix It was uneven or overcooked. Pound it to 2 cm and take it off at 74 °C, then rest it 5 minutes.
The dressing is thin and splits.
Fix The oil went in too fast. Start drop by drop and only pour a stream once it has thickened; rescue a split dressing with a teaspoon of water in a clean bowl.
The salad is soggy.
Fix Wet leaves or dressed too early. Dry the romaine fully and toss just before serving.
The croutons are hard as stones.
Fix The pieces were too small or baked too long. Tear them to 2 cm and stop when they are golden but still slightly soft in the middle.
Serving
Serve immediately on chilled plates with a lemon wedge. It is a full meal on its own; a glass of crisp white wine or sparkling water is all it needs.
Storage and reheating
Dressing made with pasteurised yolks keeps 2 days in a closed jar in the fridge; with coddled yolks, use it the same day. Grilled chicken keeps 2 days in the fridge. Croutons keep 3 days in an airtight tin. Do not store the dressed salad.
Make ahead
Bake the croutons and wash the lettuce up to 1 day ahead. Make the dressing with pasteurised yolks up to 1 day ahead. Grill the chicken just before serving.
Variations
Classic, without chicken
Skip the chicken and serve whole small romaine leaves as a starter for 6, as the original Caesar was served.
Egg-free dressing
Replace the yolks with 4 tablespoons of thick Greek yogurt. Whisk it with the anchovy paste, lemon, mustard and Worcestershire sauce, then stir in only 40 ml of olive oil and the cheese. It is lighter and tangier, and keeps 3 days in the fridge.
Vegetarian
Leave out the anchovies and Worcestershire sauce, add 1 teaspoon of capers mashed with the garlic, use a hard cheese made without animal rennet and top with grilled halloumi instead of chicken.
