Caesar Salad Recipe
With grilled chicken, shaved Parmigiano Reggiano, and anchovies
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Ingredients
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DRINKS
Method
DRINKS
- 1
In a medium bowl, whisk together egg yolks, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and minced anchovy fillets (or paste) until smooth.
- 2
Emulsify dressing
Slowly drizzle in the olive oil while whisking vigorously to form a creamy emulsion. Whisk in grated Parmesan and adjust seasoning with salt and black pepper.
- 3
Prepare greens and chicken
Rinse and thoroughly dry romaine; chop into bite-sized pieces. Season chicken lightly with salt and pepper and grill until cooked through (internal 165°F / 74°C); rest 5 minutes and slice.
- 4
Assemble salad
In a large bowl, toss romaine with dressing until leaves are evenly coated. Add croutons and toss lightly.
- 5
Add protein and cheese
Toss in sliced grilled chicken and shaved Parmesan cheese; lightly fold to distribute.
- 6
Finish and serve
Garnish with extra Parmesan if desired. Serve Caesar salad immediately, with lemon wedges on the side.
