Classic Chicken Caesar Salad

Have you ever made caesar dressing from scratch? Yep, I’m talking anchovies, a raw egg yolk, the whole bit. Have you? NO? REALLY? uhmugush. Things are going to be different for you from now on. You are going to learn this recipe and a new way to cherish life will unfold before you.


For the chicken marinade:
4 Tbs. bottled champagne dressing
1 Tbs. Dijon mustard
1 Tbs honey
pinch of crushed red pepper
2 cloves garlic, minced
good grinding of black pepper

For the Caesar dressing:
1 egg yolk
1 garlic clove, smashed
2 Tbs. anchovy paste
1 tsp Dijon mustard
1/2 cup extra-virgin olive oil
1 Tbs fresh lemon juice
1/2 tsp worcestershire sauce
2 Tbs. freshly grated parmesan cheese

The Rest:
3 chicken breast halves
1 bunch romaine, cut into chunky ribbons
2 cups croutons (or a baguette cut into bite-sized chunks and toasted)
more cheese for garnish
freshly ground pepper


  1. Combine all the marinade ingredients in a bowl. Score the chicken with a fork, add to the bowl, cover and stick in the fridge for at least an hour. (or toss everything in a zip-locked plastic bag.)
  2. Grill the chicken until cooked through and nice and grill-y looking on the outside, about 10 minutes. Bring inside to rest for 5 minutes. Slice thinly.
  3. In a food processor, add the egg yolk, clove and anchovy paste. Pulse to combine. With the motor running, add the oil in a thin stream. Lastly, add the lemon, parmesan and worcestershire sauce. Give it one more blitz. Taste it. I MEAN, WHAT.
  4. .....
  5. Go to Classic Chicken Caesar Salad @ bevcooks.com for full instructions

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