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Caesar Salad

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 610kcal
Servings: 4 People
Metric - Imperial

Ingredients

Chicken

  • 2 Chicken Breasts Skinless
  • 15 ml Olive Oil
  • Salt & Pepper

Caesar Dressing

  • 1 Garlic Clove Grated
  • 5 Anchovy Fillets Minced
  • 1 Whole Egg
  • 5 g Dijon Mustard
  • 30 ml Olive Oil
  • 100 ml Neutral Oil
  • 22 ml Lemon Juice
  • 30 g Parmigiano Reggiano Grated
  • Salt & Pepper To Taste

Salad

  • 2 Romaine (Cos) Lettuces Sliced
  • 150 g Streaky Bacon

Croutons

  • 5 Slices Sourdough or Crusty Bread
  • 22 ml Extra Virgin Olive Oil
  • Salt & Pepper To Taste

Optional Finish

  • 2 Whole Eggs Poached
  • Parmigiano Reggiano Shaved or Grated
  • Cracked Black Pepper

Method

  • Preheat the oven to 190°C (375°F). Tear the sourdough into rough bite-sized pieces, place on a lined tray, and drizzle with olive oil. Season with salt and pepper and toss well. Lay the streaky bacon on a separate tray. Roast both for about 12 minutes until the croutons are golden and crisp and the bacon is cooked. Set aside.
  • For the dressing, add the garlic, anchovies, egg, dijon mustard and grated parmesan to a bowl or blender. Mix to form a paste. Slowly stream in the olive oil, then the vegetable oil, while whisking continuously until thick and emulsified. Stir through the lemon juice and cracked black pepper. Chill until ready to use.
  • Season the chicken breasts well with salt and cracked black pepper. Heat a pan over medium-high heat with olive oil. Cook for 5-6 minutes per side until golden and reaching an internal temperature of 74°C (165°F). Rest for a few minutes, then slice into thick strips.
  • Slice the cooked bacon. Add the chopped romaine lettuce to a large bowl with the croutons and bacon. Spoon over the caesar dressing and toss gently until evenly coated.
  • If using, poach the eggs in gently simmering water for about 2 ½ minutes for a soft yolk.
  • Serve the caesar salad into bowls, top with sliced chicken, shaved parmesan, and extra cracked black pepper. Finish with the poached egg if using.
Chef's Tips
Add the oils to the dressing as slowly as possible at the start of the emulsion — this is the step most likely to split it, so patience early on matters more than speed later.
Roast the croutons and bacon on separate trays as instructed — the bacon's fat would make the bread soggy instead of crisp if they shared a tray.
Slice the chicken after it's rested, not straight off the pan — resting lets the juices settle back into the meat instead of running out onto the board.
Storage & Reheating
Store the dressing separately in the fridge for up to 3 days. Since it contains raw egg, use pasteurized eggs if possible and take extra care if serving to pregnant, elderly, very young, or immunocompromised guests. Best served fresh — this salad isn't intended to be reheated. Keep croutons in an airtight container to stay crisp, and store cooked chicken and bacon separately, assembling just before serving.
Serving 400gCalories 610kcalCarbohydrates 18gProtein 43.1gFat 40.9gSaturated Fat 8.3gPolyunsaturated Fat 15.89gMonounsaturated Fat 12.9gTrans Fat 0.2gCholesterol 171.3mgSodium 782.2mgPotassium 990.7mgFiber 3.9gSugar 3.1gVitamin A 2376IUVitamin C 6.41mgCalcium 84.5mgIron 3.4mg