Classic Caesar Salad with Creamy Sauce & Grilled Chicken

Steps

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1. 1
   Preheat the oven to 180°C. Cut the bread into small cubes and place in a bowl.
   ▶ ≈0:44
2. 2
   Prepare garlic-infused olive oil by combining pressed garlic, olive oil, sea salt, and oregano. Pour this mixture over the bread cubes, tossing well to coat evenly.
   ▶ ≈0:52
3. 3
   Spread the coated bread cubes in a single layer on a baking sheet. Bake for about 5 minutes until golden and crispy.
   ▶ ≈1:13
4. 4
   Make the Caesar dressing: combine heavy cream, egg yolk, grated Parmesan, olive oil, anchovy fillets, and white balsamic vinegar in a bowl. Use an immersion blender to emulsify until smooth and creamy.
   ▶ ≈1:29
5. 5
   Coat the chicken with olive oil and generously season with black pepper, ensuring it is evenly distributed. Lightly dust with grated Parmesan cheese.
   ▶ ≈2:04
6. 6
   Place the chicken on a hot grill pan or grill. Cook until golden, turning once halfway through until fully cooked.
   ▶ ≈2:25
7. 7
   Once the chicken is cooked through, slice it into bite-sized pieces.
   ▶ ≈2:40
8. 8
   Hard-boil the eggs: place in boiling water for 9 minutes. Cool completely, then peel and quarter.
   ▶ ≈2:57
9. 9
   Rinse and dry the romaine lettuce. Arrange the leaves on a plate as the base.
   ▶ ≈2:40
10. 10
    Drizzle the Caesar dressing over the lettuce. Top with crispy croutons, grilled chicken slices, and quartered eggs. Finish with a generous handful of Parmesan shavings and cracked black pepper.
    ▶ ≈3:18