Caesar Salad

Written By Alice Taylor

A good Caesar salad is one of the best things you can eat on a nice sunny summer day. With the addition of chicken and eggs, it makes a very good and healthy main course.

Serves: 2 as a main
Cost: $10 NZD (approx.)
Time: 30 minutes

Ingredients

For the Croutons:

  • 200g stale bread, diced

  • Olive oil

  • Salt and black pepper

For the Dressing:

  • 1 tsp anchovy fillets, finely chopped

  • 1 tsp garlic, grated

  • 1 tsp mustard (Dijon or English)

  • 1 egg yolk

  • 2 tbsp olive oil (or neutral oil)

  • 3-4 drops Worcestershire sauce

  • 1 tsp vinegar (white wine or red wine)

  • Black pepper

For the Salad:

  • 1 large cos (romaine) lettuce, washed and dried

  • 1 chicken breast (200 gr)

  • 2 eggs

  • Parmesan cheese, for serving (optional)

  • Salt and pepper, for seasoning

Method

  1. Make the Croutons: Preheat oven to 180°C (160°C fan). Toss the diced bread with olive oil, salt, and pepper. Bake for about 10 minutes until golden and crisp. Set aside.

  2. Cook the Chicken: Slice the chicken breast in half lengthwise. Season with salt and pepper. Cook on a very hot BBQ or in a pan until cooked through. Let it rest, then slice.

  3. Soft-Boil the Eggs: Bring a pot of water to a boil. Gently lower in the eggs. Cook for 6 minutes 30 seconds (for room temperature eggs) or 7 minutes 30 seconds (for fridge-cold eggs). Transfer to an ice bath to stop the cooking. Peel and halve.

  4. Make the Dressing: In a bowl, mash the anchovies and grated garlic into a paste. Add the mustard and egg yolk, and mix well. While whisking continuously, slowly drizzle in the oil to create an emulsion. Stir in the Worcestershire sauce, vinegar, and a generous grind of black pepper.

  5. Assemble the Salad: In a large bowl, toss the cos lettuce leaves with the dressing until evenly coated. Divide between plates. Top with the sliced chicken, croutons, soft-boiled egg halves, and shavings of Parmesan cheese (if using).

Tips

  • Emulsifying the Dressing: Adding the oil very slowly while whisking vigorously is the key to a creamy, non-split dressing.

  • Vegetarian Option: Omit the anchovies and chicken.

  • Make it Ahead: The croutons and dressing can be made a day in advance. Store croutons in an airtight container and dressing in a jar in the fridge.

 

Alice Taylor
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Pizza Bianca Romana