Caesar Recipe

Prepare lettuce

Remove outer wilted leaves from the iceberg head, halve it lengthwise, then core and slice into 1–1.5 cm thick strips or chop to bite-size pieces. Rinse under cold water, spin dry in a salad spinner or pat dry with towels. Chill briefly in the fridge while you finish other components.

Cook and slice grilled chicken

If using raw chicken: season both sides of 2 chicken breasts with 1/2 tsp salt and a pinch of pepper and 1 tbs olive oil. Preheat a grill pan or skillet over medium-high heat. Cook the breasts 5–7 minutes per side (depending on thickness) until internal temperature reaches 75°C (165°F). Rest 5 minutes, then slice thinly across the grain. If you have pre-grilled chicken, warm gently and slice.

Crisp bacon

Fry 4 bacon slices in a skillet over medium heat until evenly crisp (about 6–8 minutes), turning as needed. Transfer to a paper towel–lined plate to drain and cool, then chop or break into bite-size pieces.

Assemble salad

In a large bowl, combine the dried iceberg pieces, sliced grilled chicken, croutons and most of the grated Parmesan (reserve a little for topping). Toss gently to combine just before dressing to keep croutons crunchy.

Season

After dressing (see below), finish with the chopped crispy bacon, shaved or grated Parmesan and a grind of freshly ground black pepper to taste.

Prep anchovy-garlic paste

Make the dressing by placing 3 minced anchovy fillets and 1 minced garlic clove in a bowl. Use the back of a spoon or a fork to mash into a paste.

Whisk dressing

Add 1 cup mayonnaise, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 tablespoon freshly grated Parmesan and 1 teaspoon salt to the anchovy-garlic paste. Whisk vigorously until smooth and emulsion forms. Taste and adjust: add more lemon for brightness, more salt or Worcestershire for umami, or thin with 1–2 teaspoons water if too thick.

Rest dressing

Refrigerate dressing for at least 15 minutes to let flavors meld. Dressing will keep in an airtight container for up to 3 days.

Dress and toss

Remove dressing from fridge and give a quick whisk. Add 3–4 tablespoons of dressing (or to taste) to the assembled salad bowl and toss gently but thoroughly so leaves and chicken are coated. Add more dressing if desired.

Finish and serve

Plate the salad, sprinkle the reserved Parmesan and the chopped crispy bacon on top, finish with freshly ground black pepper and serve with lemon wedges on the side for extra brightness.