Entree Caesar Recipe

Prepare anchovies and garlic

Using a knife, finely mince the anchovy fillets into a paste. Grate or mince the garlic cloves until fine. Place both in a medium mixing bowl.

Combine base ingredients

Add the mayonnaise, Greek yogurt, Dijon mustard and Worcestershire sauce to the bowl with anchovy and garlic. Whisk until smooth and uniform.

Add lemon and oil

Whisk in the fresh lemon juice. Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing.

Finish seasoning

Stir in the grated Parmesan. Season with salt and freshly ground black pepper to taste (start with the listed amounts). Taste and adjust lemon, salt or anchovy intensity as desired. Cover and refrigerate if not using immediately; dressing will thicken slightly as it chills.

Prepare and season chicken

Pat the chicken breast dry with paper towels. Rub with 1 tbsp olive oil and season evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Let sit 5 minutes at room temperature.

Cook chicken

Heat a skillet or grill pan over medium-high heat until hot. Add the chicken and cook 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes.

Prepare lettuce

While the chicken cooks, place the chopped Romaine in a large salad bowl. Pat dry thoroughly before chopping to help dressing adhere.

Slice chicken

Slice the rested chicken breast thinly across the grain into 1/4-inch slices.

Assemble salad

Add 3 tablespoons of the prepared Caesar dressing to the bowl with Romaine and toss gently to coat evenly. Add the sliced chicken, croutons and half of the shaved Parmesan; toss once gently to combine. Taste and add more dressing if needed (up to another 1–2 tbs).

Finish and serve

Divide the salad onto plates, top with remaining Parmesan ribbons, a crack of black pepper and an optional extra drizzle of olive oil or lemon. Serve immediately.