A proper chicken Caesar salad that demonstrates how simple ingredients and the right technique can create a restaurant-quality meal at home, featuring juicy chicken, crispy bacon, golden croutons, and a rich creamy dressing.
Lemon Juiceor roughly 2 teaspoons, to taste1½ tbsp
Parmigiano Reggianofinely grated30 g
Baby Romaine Lettuce2
Streaky Bacon150 g
Sourdough or Crusty Bread5 slices
Extra Virgin Olive Oilfor croutons1½ tbsp
Whole Eggoptional poached finish2
White Vinegarfor poaching eggs, optional1 tbsp
Steps
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1
Prepare the croutons. Tear 5 slices of sourdough bread into rustic bite-sized pieces. Drizzle with about 1 tablespoon of extra virgin olive oil, sprinkle with sea salt and cracked black pepper, then toss until all pieces are evenly coated.
2
Prepare the bacon. Lay out 150 grams of streaky bacon on a baking tray with slight overlapping.
3
Place both the croutons and bacon into a 190°C (375°F) oven. Bake for approximately 15 minutes, turning the croutons halfway through, until the croutons are golden and crispy and the bacon reaches your desired crispness.
4
Make the Caesar dressing. Combine in a tall jar or container: 1 finely grated garlic clove, 5 finely minced anchovy fillets, 1 whole egg (or 2 yolks), 1 teaspoon Dijon mustard, and 30g finely grated Parmigiano Reggiano.
5
Add the oils. Incorporate 100ml of vegetable oil as the stable base and 1 tablespoon of olive oil. Use an immersion blender, starting from the bottom and working upward, until the mixture emulsifies into a smooth mayonnaise-like consistency. If using a regular blender, pour the oil in slowly while blending the other ingredients to prevent splitting.
6
Season the dressing. Squeeze in about 1.5 tablespoons of lemon juice (adjust to taste), add a pinch of salt, and generously add about 20g of cracked black pepper. Mix thoroughly until smooth and lump-free. Refrigerate until ready to serve.
7
Prepare the lettuce. Wash and dry 2 baby romaine lettuces, then slice into thin ribbons. Traditional Caesar is served with whole leaves, but thin ribbons are easier to eat.
8
Prepare the chicken. Butterfly and halve 2 skinless chicken breasts, place in a bowl, and season with salt and cracked black pepper. Add 1 teaspoon of olive oil and toss to coat evenly.
9
Process the baked items. Remove the golden crispy croutons and cooked bacon. Stack the bacon and chop into strips or dice as preferred.
10
Sear the chicken. Heat about 2 teaspoons of olive oil in a medium-high pan until hot, then add the chicken. Sear for about 3 minutes on each side until golden brown. You can flip multiple times to achieve even browning and ensure the center is cooked through. A meat weight can help with even searing. Total cook time is about 5–6 minutes.
11
Rest the chicken. Remove the seared chicken from the pan and let it rest for about 5 minutes to allow the juices to redistribute.
12
Poach the eggs (optional). Add 1 tablespoon of white vinegar to gently boiling water to help eggs hold their shape. Create a gentle vortex in the water if desired. Crack 2 eggs and slide them directly into the center of the vortex. Cook for about 2.5 minutes until the whites are set and the yolk remains soft. Remove and drain on paper towels.
13
Slice the chicken. Cut the rested chicken into thin strips or bite-sized pieces. Return to the bowl with the resting juices and toss to ensure the chicken is evenly coated with those juices for maximum flavor.
14
Assemble the salad. Layer in a bowl or on a plate: start with lettuce, then add bacon, croutons, and chicken. Drizzle with about 3 tablespoons of Caesar dressing (adjust to taste), grate additional Parmigiano Reggiano on top, and toss everything together until evenly coated with dressing.
15
Plate and serve. Stack the mixed salad high in a bowl or on a plate. If using poached eggs, place them gently on top in the center. Finish with shaved or grated Parmigiano Reggiano and a crack of black pepper.
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