Caesar Salad | How To Make Recipe

anchovy fillets

🥗Healthier: capers

💰Cheaper: canned sardines

Capers provide a similar briny flavor, while sardines are a more affordable fish option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and adds a cheesy flavor, while grana padano is a less expensive cheese alternative.

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).

Wash and slice 2 heads of romaine lettuce in half through the core and remove the core.

Pat the lettuce dry and slice into thin strands, then place in a large mixing bowl.

To make the Caesar dressing, slice 1 clove of garlic in half, chop finely, and sprinkle with 1/4 teaspoon sea salt flakes to form a paste.

Chop 5 anchovy fillets and mix with the garlic paste.

In a small bowl, combine the garlic and anchovy paste with 2 free-range egg yolks and 1 teaspoon Dijon mustard.

Slowly whisk in 30 milliliters of olive oil and then 100 milliliters of vegetable oil to create an emulsion.

Squeeze in 30 milliliters of lemon juice, add 30 grams of grated Parmigiano cheese and 1 teaspoon of cracked black pepper, and whisk until smooth.

Place the dressing in the fridge until ready to use.

Tear 5 slices of crusty sourdough bread into bite-sized pieces and place on an oven tray.

Drizzle with 1.5 tablespoons of olive oil, sprinkle with 1 teaspoon sea salt flakes and 1 teaspoon cracked black pepper, and mix well.

On a separate tray, lay down 150 grams of streaky bacon and place both trays in the preheated oven for 12 minutes.

Slice 2 chicken breasts in half and season with 1 teaspoon sea salt flakes and 1 teaspoon cracked black pepper.

Heat a large heavy-based skillet over high heat, add 2 tablespoons of olive oil, and sear the chicken for 3 minutes on each side until golden brown.

Remove the chicken from heat and let it rest for 5 minutes before slicing into strips.

Once the bacon is golden brown, slice it into thin strips.

Add the chicken, bacon, and croutons to the lettuce in the mixing bowl, along with the Caesar dressing and mix well.

In a small saucepan, bring water to a boil and add 2 tablespoons of white vinegar.

Poach 2 whole free-range eggs for 2.5 minutes, then remove with a slotted spoon and drain on a towel.

Serve the salad in a large bowl or multiple bowls, top with poached eggs, shaved Parmigiano cheese, and cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens