Why you will love this revisited Caesar Salad
This revisited Caesar salad with grilled chicken and aged parmesan elevates the American classic to the rank of a gourmet dish. A creamy homemade Caesar dressing, crunchy romaine leaves, juicy grilled chicken, and golden homemade croutons — a complete meal ready in 30 minutes.
Ingredients (4 people)
For the salad
- 2 heads of romaine lettuce, leaves separated
- 4 chicken breasts
- 80 g aged parmesan, shaved
- 4 slices of sourdough bread, cubed (croutons)
- 2 tbsp olive oil (for the croutons)
- 1 clove of garlic (for the croutons)
For the homemade Caesar dressing
- 2 anchovy fillets in oil, crushed
- 1 clove of garlic, crushed
- 2 egg yolks
- 1 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 1 tbsp Worcestershire sauce
- 120 ml olive oil
- 30 g grated parmesan
- Salt and pepper to taste
For the grilled chicken
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Step-by-step preparation
Step 1 – Prepare the croutons
Preheat the oven to 200°C. Cut the bread into cubes and toss with the olive oil and crushed garlic. Spread on a baking sheet and bake for 10 to 12 minutes until golden and crispy. Set aside.
Step 2 – Grill the chicken
Brush the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper. Grill on a grill pan or barbecue over medium-high heat, 6 to 7 minutes per side, until the chicken is cooked through. Let rest for 5 minutes before slicing into strips.
Step 3 – Prepare the Caesar dressing
In a bowl, crush the anchovies and garlic into a paste. Add the egg yolks, mustard, lemon juice, and Worcestershire sauce. Whisk while incorporating the olive oil in a thin stream to emulsify. Stir in the grated parmesan. Season to taste.
Step 4 – Assemble and serve
In a large salad bowl, toss the romaine leaves with the Caesar dressing. Arrange the grilled chicken strips and croutons on top. Sprinkle with aged parmesan shavings and a grind of black pepper. Serve immediately.
Chef's tips
- Aged parmesan: use a minimum 24-month aged Parmigiano Reggiano for flavorful, melt-in-the-mouth shavings.
- Homemade dressing: homemade Caesar dressing is incomparable — avoid store-bought versions.
- Resting the chicken: always let the grilled chicken rest before slicing to retain its juices.
- Fresh romaine: dry the leaves well after washing so the dressing adheres perfectly.
Nutritional information (per serving)
- Calories: ~480 kcal
- Protein: 42 g
- Carbohydrates: 18 g
- Fat: 26 g
FREQUENTLY ASKED QUESTIONS
WHAT IS THE ORIGIN OF THE CAESAR SALAD?
Contrary to popular belief, the Caesar salad is not of American origin. It was created in 1924 in Tijuana, Mexico, by Italian-American restaurateur Caesar Cardini. The original recipe did not contain anchovies — they were added later by other chefs.
CAN YOU PREPARE THE CAESAR DRESSING IN ADVANCE?
Yes! Homemade Caesar dressing can be kept for up to 3 days in the refrigerator in an airtight jar. It may thicken in the cold — add a few drops of lemon juice or water and whisk before use to restore the right consistency.
CAN YOU MAKE A VERSION WITHOUT ANCHOVIES?
Yes! Replace the anchovies with a spoonful of white miso paste or soy sauce for umami. You can also use crushed capers which provide a similar salty flavor. The sauce will be slightly different but just as delicious.
HOW DO YOU GET PERFECTLY JUICY GRILLED CHICKEN?
The key is not to overcook the chicken and to let it rest for 5 minutes before slicing. Use a meat thermometer: the internal temperature should reach 74°C. Brushing with oil before cooking prevents the chicken from sticking and promotes a nice color.
CAN YOU REPLACE THE CHICKEN WITH SOMETHING ELSE?
Absolutely! This salad is delicious with grilled shrimp, grilled salmon, quality canned tuna, or even grilled tofu for a vegetarian version. Crispy bacon bits are also an excellent alternative.
HOW DO YOU MAKE PERFECT HOMEMADE CROUTONS?
Use sourdough bread or day-old baguette for crispier croutons. Cut into uniform cubes, toss with olive oil, garlic, and herbs, and bake at 200°C for 10 to 12 minutes, tossing halfway through. They keep for 3 days in an airtight container.