the classic recipe
Caesar salad with grilled chicken
Caesar salad is the original main-event salad — crisp romaine slicked in a creamy-tangy dressing built on anchovies, garlic, egg yolks, lemon, Dijon, and Parmesan, finished with garlic-rubbed croutons and shaved cheese. The grilled chicken version made it a meal in itself, the kind of order that defined American casual dining from the 1980s onward. The trick to the original: anchovies are non-negotiable (they ARE the umami; they don't taste fishy), and the romaine has to be cold and crisp. Done right, no dish punches above its weight class like a Caesar.
yields 6 servings·440 kcal per serving·cuisine Mexican
The traditional recipe
Instructions
Make the anchovy paste: on a cutting board, finely chop 6 anchovy fillets with 1 small garlic clove and a pinch of kosher salt. Use the flat side of your knife to smash and drag the mixture repeatedly until you have a smooth paste (about 2 minutes).
Build the dressing base: in a medium bowl, whisk the anchovy paste with 2 egg yolks, 30 ml (2 tbsp) fresh lemon juice, and 1 tsp Dijon mustard until well combined.
Emulsify the oils: while whisking constantly, add 30 ml (2 tbsp) extra-virgin olive oil drop by drop, then drizzle in 120 ml (½ cup) neutral vegetable oil in a thin, steady stream. The dressing should thicken and turn silky. Whisk in 18 g (3 tbsp) finely grated Parmesan. Season with salt and pepper. Refrigerate until needed.
Make the croutons: preheat oven to 190 °C (375 °F). Tear 90 g (3 cups) sourdough bread into 2.5 cm pieces. Spread on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss well. Bake 10–15 minutes, turning once, until golden and crisp. Set aside.
Grill the chicken: season 600 g boneless, skinless chicken breasts (lightly pounded to even thickness) with salt, pepper, and sweet paprika. Heat a grill pan over high heat until very hot. Grill 5–6 minutes per side until internal temperature reaches 74 °C (165 °F). Rest 5 minutes before slicing.
Dress the salad: separate leaves from 3 heads of romaine lettuce (600 g), discarding very dark outer leaves. Place in a large chilled bowl. Add half the dressing and toss gently until every leaf is coated. Add more dressing to taste.
Assemble and serve: divide dressed romaine among plates, arrange sliced grilled chicken on top, scatter croutons, add shaved Parmesan, and finish with freshly cracked black pepper. Serve immediately.