Big Caesar Recipe
Make Big Caesar Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Romaine & Salad Base
Caesar Dressing
Croutons
Optional Protein
Finishing & Garnish
Method
Romaine & Salad Base
- 1
Prepare lettuce
Trim and discard the root end of the romaine heads. Separate leaves, wash thoroughly in cold water, and spin dry in a salad spinner or pat dry with clean towels. Tear larger leaves into bite-sized pieces and place in a large serving bowl. If using cherry tomatoes, halve and add to the bowl.
Croutons
- 2
Make croutons
Preheat oven to 375°F (190°C). Toss bread cubes with 2 tablespoons olive oil, garlic powder, and 1 teaspoon salt in a bowl until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and cool.
Caesar Dressing
- 3
Combine base
In a medium bowl, mash the chopped anchovy fillets with minced garlic and a pinch of salt until a paste forms (if using anchovy paste, combine directly). Add mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and lemon juice. Whisk until smooth.
- 4
Optional Protein
- 5
Cook chicken (optional)
If adding chicken, heat 1 tablespoon olive oil in a skillet over medium-high heat. Season chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice thinly.
Assemble Salad
- 6
Toss salad
Add about 3/4 of the dressing to the prepared romaine and gently toss to coat (add more to taste). Add cooled croutons and toss briefly to combine. If using, arrange sliced chicken on top.
- 7
Finish & serve
Scatter shaved Parmesan over the top, grind fresh black pepper to taste, and serve with lemon wedges on the side for squeezing. Serve immediately so croutons remain crisp.