Great caesar salad is easy to make at home. If you’re a little hesitant about raw eggs then you’ll absolutely love this recipe! We had some romaine lettuce left over from the lettuce wraps we had yesterday and being the frugal gal I am, I decided to use it in a chicken caesar salad.
Be sure to wash the lettuce thoroughly. Especially if you’re using organic lettuce. Often, I find bugs in the lettuce, which really grosses me out. And if you’re not using organic lettuce, you don’t want to be eating pesticides. That’s equally gross!
Interestingly enough, when Caesar Cardini first served this salad, it was because his kitchen supplies had been depleted, and he was making due with the ingredients he had on hand. And then, to play it up and make it appear extra special, he tossed it up table-side. Most of the ingredients for this recipe you probably have on hand too. The salad dressing is just olive oil, anchovy paste (you may not have that on hand), lemon juice, garlic, hot sauce, dijon mustard, worcestershire sauce, salt, and pepper. I know anchovy paste sounds a little crazy, but it adds a great flavor, and I promise you won’t be able to identify it in the dressing. You can put everything in a food processor or a blender, or you can put it in a mason jar and shake until everything is thoroughly mixed.
Toss your lettuce with the dressing, some parmesan cheese, and some cooked chicken. You can also add croutons, but I left them off because of the whole, very unfortunate for me (and many others), gluten allergy. But, instead of croutons you could make a parmesan cheese crisp. Put 2 Tbsp grated parmesan cheese in a little pile on a baking sheet lined with parchment paper and bake at 400 degrees for 5-7 minutes until crisp.
You can also stuff the salad into a hollowed baguette and make a fabulous chicken caesar salad sandwich!
- 1/4 C olive oil
- 1 tsp anchovy paste
- 2 Tbsp lemon juice
- 2 cloves garlic, grated
- 3 dashes hot sauce
- 1 tsp dijon mustard
- 1/2 tsp worcestershire sauce
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 hearts of romaine, washed and chopped
- 1/4 cup parmesan cheese, grated
- 1 boneless, skinless chicken breast, cooked and cubed
- Combine first 9 ingredients in food processor or blender and blend until smooth
- Toss lettuce, cheese, and chicken with dressing
- To make a parmesan cheese crisp, place 2 Tbsp grated parmesan cheese in a little pile on a baking sheet lined with parchment paper and bake at 400 degrees for 5-7 minutes until crisp