Caesar Salad
A proper Caesar salad is built on its dressing: garlic, anchovy, egg yolk, lemon and olive oil whisked into a thick, savoury cream that clings to crisp cos leaves. Topped with pan-fried chicken breast, Parmesan and croutons, it becomes a main meal for two in about half an hour. The dressing can be made ahead, so only the chicken needs cooking at the last minute.
- Total
- 32 min
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 2
- Per serving
- 700kcal
Choosing the right cut for caesar salad
The salad is usually credited to Caesar Cardini, an Italian-born restaurateur working in Tijuana, Mexico, in the 1920s, and the chicken is a later addition that makes it a full meal. Cos lettuce (sold as romaine in some shops) is the right leaf: its ribs stay crunchy under a thick dressing, where softer lettuces collapse.
Chicken breast is the usual choice and cooks quickly in a frying pan. Boneless thighs are a juicier alternative. If you have a barbecue going, 150g fillets take about 6 minutes a side over medium coals, turned once, until they reach 75°C.
Caesar salad, step by step
Tap a time to start a timer.
- Make the dressing Crush the garlic and anchovy fillets together with the back of a fork in a small bowl until you have a paste. Whisk in the egg yolk, mustard and lemon juice. Add the olive oil drop by drop at first, whisking all the time, then in a thin stream, until the dressing is thick and glossy. Stir in 20g of finely grated Parmesan, loosen with 1 tbsp cold water and season with pepper.
- Cook the chicken Pat the chicken dry with kitchen paper and season with the pinch of salt and some pepper. Heat the 2 tsp of oil in a frying pan over a medium heat and cook the fillets for on each side, until golden. The chicken is done when the juices run clear, there is no pink inside and a thermometer reads at least 75°C.
- Rest the chicken Move the fillets to a board and leave them to rest for , then slice them across the grain into strips.
- Prepare the leaves Tear the cos lettuce into bite-sized pieces, wash it and dry it thoroughly in a salad spinner or with a clean tea towel. Use a vegetable peeler to shave the remaining 30g of Parmesan into thin curls.
- Toss and serve Put the leaves in a large bowl with about two thirds of the dressing and toss until every leaf is lightly coated. Divide between two plates, top with the chicken, croutons and Parmesan curls, and drizzle with the rest of the dressing. Serve straight away.
Croutons, swaps and what to serve alongside
Shop-bought croutons are fine. To make your own, cut 2 thick slices of day-old bread into cubes, toss them with 1 tbsp of olive oil and bake at 200°C (180°C fan), gas 6, for 8–10 minutes, turning once, until golden.
Tinned anchovies and Parmesan are not vegetarian, so for vegetarians leave out the anchovies and use a vegetarian hard cheese. For a seafood version, try Caesar salad with prawns, and for a lighter side with a similar crunch, there is a classic Waldorf salad.
Common problems and fixes for Caesar Salad
- The dressing splits and looks greasy.
- The oil went in too quickly. Whisk a fresh yolk in a clean bowl, then add the split dressing to it a teaspoon at a time, whisking until it comes back together.
- The salad turns watery on the plate.
- Damp leaves dilute the dressing. Dry the lettuce thoroughly, and toss it with the dressing only when you are ready to eat.
- The chicken is dry.
- Overcooking is the usual cause. Take the fillets off the heat as soon as the thermometer reads 75°C, and rest them for the full 5 minutes before slicing.
Frequently asked questions about Caesar Salad
Is it safe to use raw egg yolk in Caesar dressing?
Yes, if you use eggs stamped with the British Lion mark. The Food Standards Agency says these are safe to eat raw or lightly cooked, including for pregnant women. With other eggs, use pasteurised egg yolk.
Can you make Caesar salad ahead of time?
Yes, but only in parts. The dressing keeps for up to 2 days in a covered jar in the fridge, and the washed, dried lettuce keeps in a bag for a day. Cook the chicken and toss everything together just before eating.
Can you leave out the anchovies?
Yes, but the dressing will taste less savoury. Add 1 tsp of the brine from a jar of capers, or an extra pinch of salt and a little more Parmesan to make up for it.
Can you use chicken thighs instead of breast?
Yes. Skinless, boneless thighs are juicier and more forgiving, and take 7–8 minutes on each side. They should reach at least 75°C in the thickest part and show no pink.
How did you like the recipe?
4.7 / 5 · 47 ratings
