Caesar Salad
Eating healthy really doesn’t have to be boring. There are so many delicious flavours to make salads irresistible, and the classic Caesar is my all-time favourite. I love using leftover chicken for a quick dinner, and it’s perfect for lunch boxes or for t
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
4 chicken breasts
4 heads of romaine lettuce
2 tbsp extra virgin olive oil
For the dressing:
2 egg yolks
1 garlic clove, crushed
1 tbsp Worcestershire sauce
Juice of half a lemon
1 tsp English mustard
30g Parmesan cheese, finely grated
70ml extra virgin olive oil
Salt and freshly ground black pepper to taste
For the croutons:
2 slices white bread, cut into cubes
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper to taste
Method
Make the dressing by whisking the egg yolks, crushed garlic, Worcestershire sauce, lemon juice, mustard and grated Parmesan in a large bowl.
Slowly drizzle in the olive oil while whisking until a smooth, creamy dressing forms.
Taste and adjust the seasoning with salt, pepper and more lemon juice if needed, then set aside.
Prepare the croutons by preheating your oven, air fryer or grill to 180°C. Place the bread cubes on a baking tray, drizzle with olive oil and season with salt and pepper. Bake or grill until golden and crisp, then set aside to cool.
Cook the chicken by seasoning the breasts with a little salt and pepper. Heat two tablespoons of olive oil in a pan over medium heat and cook the chicken until golden and cooked through, about four to five minutes per side. Let the chicken rest for a few minutes before slicing or chopping.
Assemble the salad by washing and chopping the romaine lettuce. Add it to the bowl with the dressing and toss well to coat, then transfer the dressed lettuce to a large serving bowl.
Top the salad with croutons and sliced chicken.
Use a vegetable peeler to shave extra Parmesan over the top before serving.
