Here is a fantastic recipe for the classic Caesar salad with chicken, where everything from the sauce to the croutons are homemade. It is a real delicacy that will become a favorite. In this classic recipe, we guide you how to easily create an authentic Caesar dressing and perfect crispy croutons from scratch. With juicy chicken, crispy romaine lettuce and crispy bits of turkey bacon, it's a complete meal. Whether you are looking for the perfect lunch or a good dinner, our Caesar salad will be a great choice. When you order Caesar salads at restaurants, there are many places that serve the salad with tomatoes, onions and other things - then it is not a Caesar salad! I get very irritated every time I get something other than what I ordered.
You will need
2 normal-sized chicken fillets
Salt
Freshly ground black pepper
1/2 tsp Pul biber
1/2 tsp Old bay seasoning
1 tbsp oil
1 tbsp butter
Dressing
1 large garlic clove, finely grated
1 egg yolk
1.5 tbsp white wine vinegar
1.5 tbsp red wine vinegar
3 anchovy fillets
1.5 tsp Dijon mustard
1 tsp Worcestershire sauce
0.2 cup Parmesan, finely grated
1/4 tsp honey
0.3 cup olive oil
0.3 cup canola oil
Salt
Freshly ground black pepper
Croutons
6 – 8 thick slices of sourdough bread (levain)
3 tbsp butter (or more)
3 tbsp olive oil (or more)
14 oz Romaine lettuce
7 oz turkey bacon
1.8 oz Parmesan cheese, grated and shaved
How to make it
Start by making the dressing
(Ensure that all ingredients are at room temperature)
1. Put garlic, egg yolk, white wine vinegar, red wine vinegar, anchovy fillets, Dijon mustard, Worcestershire sauce, Parmesan cheese and honey in a blender. Blend until everything is well mixed.
1 large garlic clove, finely grated
1 egg yolk
1.5 tbsp white wine vinegar
1.5 tbsp red wine vinegar
3 anchovy fillets
1.5 tsp Dijon mustard
1 tsp Worcestershire sauce
0.2 cup Parmesan, finely grated
1/4 tsp honey
2. Pour both types of oil into a measure that is easy to pour out of. Drop the oil into the blender with the other ingredients while the blender is running. After a while, you can pour in the remaining oil in a thin stream. The dressing should have the consistency of mayonnaise.
0.3 cup olive oil
0.3 cup canola oil
3. Season with salt and black pepper. Taste and adjust seasoning if needed. Put the dressing in the fridge.
Salt
Freshly ground black pepper
4. Preheat the oven to 428 ˚F. Put the bacon on a baking paper-lined tray and bake crispy for 7–10 minutes. Break the bacon into smaller pieces and set aside.
7 oz turkey bacon
5. Turn down the oven heat to 302–347 ˚F (depending on the oven). Rinse, dry, and season the chicken fillets on both sides.
2 normal-sized chicken fillets
Salt
Freshly ground black pepper
1/2 tsp Pul biber
1/2 tsp Old bay seasoning
6. Heat up a frying pan on high heat and put in butter and oil. When the butter is silent, put the chicken fillets in the pan. Fry the fillets all around on high heat until they have a nice frying surface. Put them in an oven-safe form and bake in the middle of the oven for about 15 minutes (the internal temperature in the thickest part should be 161.6 ˚F). Let it rest under foil until everything else is ready.
1 tbsp oil
1 tbsp butter
7. Cut off the edges from the bread. Cut thick slices and then cut each slices into suitably sized cubes. Heat up olive oil and butter in a large frying pan and put in a layer of bread pieces. Fry on low medium heat until they become crispy and have a nice color all around. Let them drain on kitchen paper and set aside.
6 – 8 thick slices of sourdough bread (levain)
3 tbsp butter (or more)
3 tbsp olive oil (or more)
8. Grate and cut flakes of Parmesan cheese and set aside.
1.8 oz Parmesan cheese, grated and shaved
9. Wash and spin the salad or dry it with paper or a clean towel. Divide the salad into suitably sized pieces and put in a bowl.
14 oz Romaine lettuce
10. Slice the chicken fillets diagonally.
11. Put in some croutons, bacon pieces, Parmesan, and dressing in the bowl with salad and mix well. Then sprinkle more croutons, bacon pieces, and Parmesan on top. Top with sliced chicken and drizzle over more dressing.
Tip: Put everything in their own individual bowls and a mixing bowl as well as utensils so that everyone can mix their own salad and put it on their plate. In this way, leftover salad does not go to waste.
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