Caesar Salad Recipe. Chicken Caesar salad. by James Martin. This salad has so much to celebrate: salty cured ham, juicy chicken breasts, crunchy croûtons and a creamy dressing. Remove with a slotted spoon, transfer to a bowl and season with salt.
Drain on kitchen paper as well. Anchovies ensure this creamy Caesar salad is loaded with flavour. The homemade garlic croutons are essential! You can cook Caesar Salad Recipe using 16 ingredients and 7 steps. Here is how you cook it.
Ingredients of Caesar Salad Recipe
- Prepare 15 tbsp. of finely grated Parmesan cheese: 7 ½ tbsp. of cheese for the sauce and another 7 ½ tbsp. to finish the dressing of the salad).
- It’s 1/2 tsp. of salt.
- You need 1 of egg yolk.
- It’s 1 tbsp. of lemon juice.
- It’s 1 of anchovy fillet.
- You need 1 tsp. of Worcestershire sauce.
- It’s 10 tbsp. of Extra Virgin Olive Oil from Spain (5 tbsps. to make the flavored oil and 5 tbsp. to make the dressing).
- You need 1 of heart of washed romaine lettuce.
- You need 1 cup of homemade croutons (Recipe beside).
- Prepare of For the homemade croûtons:.
- Prepare 2 tbsp. of bread cut into 1cm squares.
- You need 5 tbsp. of Extra Virgin Olive Oil from Spain.
- You need 1 of garlic clove, peeled and chopped.
- It’s 4 tbsp. of finely grated Parmesan cheese (: 2 ½ tbsps. to melt with the croûtons, and a second 1 ½ tbsps. for a second melting with the croutons).
- Prepare 1/2 tsp. of salt.
- It’s 1/2 tsp. of freshly ground black pepper.
A great way to use up old bread. Serve this as a starter or make it into a meal with the addition of chicken or salmon. A variation on the classic Caesar. Break into bite-size pieces, then toss through the salad along with the chicken.
Caesar Salad Recipe step by step
- In a medium bowl mix the Extra Virgin Olive Oil from Spain with the chopped garlic and stir with a mixing spoon for 30 seconds. Strain into a large bowl, pressing with a spoon to remove the maximum possible amount of oil, leaving the garlic behind. Set aside the pressed garlic..
- Put the bread in the garlic oil and stir to coat well and evenly. Add 2 ½ tbsps. of finely grated Parmesan cheese, the salt and pepper, and stir well. Transfer to a pan and cook until the croûtons are lightly browned and crisp (about 15 minutes). Remove from the pan and add a further 1 ½ tbsps of finely grated Parmesan and stir. Set it aside to cool..
- Mix the egg yolk, lemon juice, anchovy, Worcestershire sauce, salt, garlic, and Extra Virgin Olive Oil from Spain. Blend it with a hand-held mixer, food processor or blender..
- Finally, add 4 tbsps. of Parmesan and blend it once more..
- Cut the stem of the lettuce and separate the leaves until they are all loose. Cut the larger leaves in two and keep the small leaves whole..
- Put the leaves in a large bowl and add 3 tablespoons of dressing, you may add more if wanted. Using a fork and a salad spoon or with a gloved hand, toss the leaves until they are well covered with the dressing, the remaining Parmesan and the homemade croûtons, stir again..
- To serve, put the leaves on a plate and put the homemade croûtons on top of them. Add more Parmesan on top if you like..
Or halve an avocado, peel, then remove the stone and thickly slice the flesh. Toss with a little lemon juice (this stops it discolouring) and add to the salad just before dressing. Photograph: Felicity Cloake for the Guardian. The "authentic" recipe, or at least, the first one, is given by Tamasin Day-Lewis in her book, All You Can. Season well with sea salt and black pepper, then keep the food processor running and gradually pour in the extra-virgin olive oil until the dressing becomes really thick and glossy.