Description
This classic Caesar Salad recipe features a creamy homemade dressing with anchovies and parmesan, crisp garlic croutons, and smoky bacon bits. Optional additions of tender chicken breast and soft or hard boiled eggs make it a satisfying meal. Easy to prepare with fresh ingredients, this salad is perfect as a side dish or a main course.
Ingredients
Scale
Dressing
- 1 cup mayonnaise (Hellman’s or S&W Whole Egg)
- 1/2 tsp garlic, finely minced
- 2 anchovy fillets or 3/4 tsp anchovy paste
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup freshly grated parmesan cheese, or 1/3 cup store bought grated parmesan cheese
- 3 – 4 tbsp milk (to adjust consistency)
- 1/4 tsp salt
- 1/4 tsp black pepper
Garlic Croutons
- 2 – 3 slices white bread, 2/3″ / 1.5cm thick
- 1 garlic clove, cut in half
- 1 tbsp olive oil
- 1/4 tsp salt
Salad
- 150g / 5oz streaky bacon, cooked and chopped
- 10 cups cos / romaine lettuce, chopped, washed & dried (1 large, 2 medium, 3 small)
- Freshly grated parmesan, for garnish
Optional Extras – Chicken & Egg
- 2 – 4 eggs, cooked to your taste, peeled and halved
- 500g / 1lb chicken breast fillets (2 pieces)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
Instructions
- Make the dressing: Whizz all dressing ingredients in a food processor starting with 3 tbsp milk until smooth. Taste and adjust salt and pepper as desired, adding milk to reach the preferred consistency. Set aside for at least 20 minutes to allow flavors to develop.
- Cook the bacon: Place bacon in a cold skillet with no oil. Turn heat to medium-high and cook until golden on one side, flip and cook until golden on the other side. Remove and drain on paper towels, cool, then chop.
- Prepare garlic croutons: Preheat oven to 180°C / 350°F. Toast bread slices in a toaster for 1 minute or in the oven for 2 minutes per side until surface is dried but not browned. Rub both sides of each piece of bread with the cut side of garlic. Optionally remove crusts and cut into cubes (~1.5 cups). Drizzle with 1–2 tbsp olive oil, sprinkle with salt, then bake until golden, shaking tray once during baking. Sandwich bread takes about 7 minutes, sourdough or similar breads 12–15 minutes.
- Assemble the salad: Place chopped lettuce in a large bowl, add half of the dressing, and toss well. Taste and add more dressing if desired. Transfer to a serving bowl. Scatter chopped bacon and croutons on top, and sprinkle with freshly grated parmesan.
- Optional egg preparation: Place eggs in a saucepan, cover with water, and bring to a simmer over medium-high heat. Reduce heat to medium for gentle simmer and cook for 3 minutes for soft centers, 4 minutes for firm yolks, or 6 minutes for hard boiled. Immediately place eggs under cold running water for 15 seconds, then soak in cold water for 5 minutes. Peel and halve eggs.
- Optional chicken preparation: Pound chicken breasts to 1.2cm / 1/2″ thickness or slice horizontally in half. Season with salt and pepper. Heat the skillet with remaining bacon fat over medium heat. Cook chicken for 5 minutes on one side, turn and cook 2 minutes on the other side. Remove, cover loosely with foil and rest for 5 minutes. Slice to serve.
- Serve: Top the dressed salad with optional sliced chicken and halved eggs, then serve immediately for best texture and freshness.
Notes
- Use a good quality mayonnaise like Hellman’s or S&W Whole Egg for a creamier, richer dressing. Greek yogurt can substitute mayo for a no-mayo version, adding olive oil for richness.
- Anchovy fillets are crucial for authentic flavor; if unavailable, substitute with anchovy paste, fish sauce, or extra parmesan and a pinch of salt.
- Freshly grated parmesan gives better texture and flavor than pre-grated, but store-bought grated is an acceptable shortcut.
- Use plain sandwich bread for croutons; homemade bread works well too. Avoid overly thick slices to ensure proper toasting.
- Iceberg lettuce is also a good alternative to romaine. Ensure lettuce is washed and completely dried to allow dressing to adhere properly.
- Thin the dressing gradually with milk to keep it thick enough to cling to lettuce; avoid over-thinning.
- Rubbing garlic on bread before baking adds subtle garlic flavor without burning, unlike tossing minced garlic directly onto croutons.
- Dress salad just before serving as it remains fresh for about 20 minutes. For picnics or packed meals, keep components separate and combine upon serving.
- Dressing keeps well refrigerated for 3 to 4 days and may improve in flavor over time.
- Nutritional info is calculated for 5 servings as a side dish without optional chicken or eggs, using two-thirds of the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg
