Caesar salad is a great starter but can also be a hearty main dish with the addition of grilled chicken and homemade croutons.
A few days ago a had a great Caesar salad out at one our local restaurants. There is something special about that light, tangy dressing with fresh Parmesan cheese. I realize that some people steer clear of Caesar salad due to the raw egg, but remember…there were raw eggs in all that cookie dough you ate as a kid! So, be as brave as a kid and have fun making this tasty salad!
- 2 cloves garlic, crushed
- 3 tablespoons olive oil
- 2 cups sourdough bread, cut into 1/2″ cubes
- 1 large egg, raw or coddled*
- 1 teaspoon Worcestershire
- 1 teaspoon white wine vinegar
- 3 tablespoons lemon juice
- 1 clove garlic, crushed
- 1/2 teaspoon pepper, freshly ground (8 or 9 twists)
- 1 1/2 teaspoons anchovy paste
- 1 teaspoon Dijon mustard
- 1/3 cup olive oil
- 3 heads Romaine lettuce
- 1/3 cup Parmesan cheese, grated
- 2-3 Grilled Chicken Breasts
- For the croutons: Preheat oven to 350 degrees. In a saute pan, heat olive oil over medium heat. Add crushed garlic and saute for 1 minute. Discard the garlic and let oil cool.
- On a sheet pan, toss bread cubes with the garlic olive oil. Bake for 15-20 minute, stirring every 5 minutes. Remove from oven and cool.
- For the dressing: In the bowl of your food processor, combine egg, Worcestershire, white wine vinegar, lemon juice, garlic, pepper, anchovy paste and Dijon mustard. Process until smooth.
- While blending, drizzle olive oil until completely incorporated. Season to taste.
- For the Chicken: Season chicken breasts with salt and pepper and coat with olive oil. Grill 4-5 minutes on each side until cooked through. Remove from grill and let rest 5 minutes.
- For the salad: Chop the romaine into 1/2″ pieces and add to a large bowl. Toss with 3-4 tablespoons of the dressing. Add more dressing as necessary until you reach the desired amount. Transfer to individual serving bowls.
- Slice the chicken at an angle and place atop each salad. Add croutons and sprinkle with freshly grated Parmesan.
*A coddled egg is one that has been boiled for 45 seconds.
Don’t forget to toss the croutons in! I was a few bites in before realizing that something was missing. Here is how the leftovers looked the next day with croutons…