Description
A classic Caesar Salad featuring homemade creamy Caesar Dressing, crispy garlic croutons, and savory bacon. Optional additions include perfectly cooked eggs and tender chicken breast for a heartier meal.
Ingredients
Scale
Dressing
- 1 cup mayonnaise (Hellman’s or S&W Whole Egg)
- 1/2 tsp garlic, finely minced
- 2 anchovy fillets or 3/4 tsp anchovy paste
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup freshly grated parmesan cheese (or 1/3 cup store bought)
- 3 – 4 tbsp milk (to adjust consistency)
- 1/4 tsp salt
- 1/4 tsp black pepper
Garlic Croutons
- 2 – 3 slices white bread, 2/3″ / 1.5cm thick
- 1 garlic clove, cut in half
- 1 tbsp olive oil
- 1/4 tsp salt
Salad
- 150g / 5oz streaky bacon, cooked and chopped
- 10 cups cos / romaine lettuce, chopped, washed & dried (1 large, 2 medium, or 3 small heads)
- Freshly grated parmesan, for garnish
Optional Extras – Chicken & Egg
- 2 – 4 eggs, cooked to your taste, peeled and halved
- 500g / 1lb chicken breast fillets (2 pieces)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
Instructions
- Make Dressing: Whizz all dressing ingredients in a food processor until smooth, starting with 3 tbsp milk. Taste and adjust salt, pepper, and milk to desired consistency. Set aside for at least 20 minutes to develop flavors.
- Cook Bacon: Place bacon in a cold skillet without oil, turn to medium-high heat. Cook until golden on one side, then flip and cook the other side until golden. Transfer to paper towels to cool, then chop.
- Prepare Garlic Croutons: Preheat oven to 180°C/350°F. Toast bread slices in toaster for 1 minute or in oven for 2 minutes each side until surface is dried but not browned. Rub both sides of bread with cut garlic. Remove crust (optional) and cut into cubes (about 1.5 cups). Drizzle with 1–2 tbsp olive oil, sprinkle with salt, and bake until golden; about 7 minutes for sandwich bread, 12–15 minutes for sourdough. Shake tray once while baking.
- Cook Optional Eggs: Place eggs in saucepan covered with water. Bring to a simmer over medium-high heat, then reduce to gentle simmer. Cook for 3 minutes for soft centers, 4 minutes for firm yolks, or 6 minutes for hard boiled. Cool under cold running water for 15 seconds and then in cold water for 5 minutes. Peel and set aside.
- Cook Optional Chicken: Pound chicken to 1.2cm / 1/2″ thickness or slice breasts in half horizontally. Season both sides with salt and pepper. Using bacon fat in skillet over medium-high, cook chicken for 5 minutes on first side, 2 minutes on second side. Remove, cover loosely with foil and rest for 5 minutes. Slice for serving.
- Assemble Salad: Place chopped lettuce in a bowl. Add half of the dressing and toss well. Taste and add more dressing if desired. Transfer to serving bowl. Top with chicken and egg if using, scatter bacon and croutons on top, then sprinkle with freshly grated parmesan. Serve immediately.
Notes
- Use good quality mayonnaise like Hellman’s or S&W Whole Egg for a creamy, rich dressing flavor. Substitute mayonnaise with Greek yogurt and a bit of extra virgin olive oil for a no-mayo version.
- Anchovy fillets or paste provide essential depth and seasoning. If omitted, increase salt or add more parmesan to compensate.
- Freshly grated parmesan blends better in the dressing; store-bought grated parmesan works but is denser.
- Use plain white sandwich bread or homemade bread for croutons. Drying bread before rubbing garlic prevents burnt garlic flavor.
- Iceberg lettuce can be used instead of romaine. Ensure lettuce is thoroughly dried so dressing adheres properly.
- Do not thin dressing too much to maintain clinginess on the lettuce. Use a blender or stick blender to achieve smooth consistency.
- The garlic rubbing on croutons adds flavor without risking burnt minced garlic.
- Dressed salad is best eaten within 20 minutes; for transport, keep components separate until serving.
- Dressing can be stored refrigerated for 3 to 4 days and often tastes better after sitting.
