Classic Caesar Salad Recipe — the Epitome of Taste and Simplicity

Caesar salad is not just a dish, but a culinary legend where crispy lettuce, fragrant croutons, and a piquant dressing create perfect harmony. How many times have you ordered a Caesar salad at a restaurant? You probably have a top 3 list of places that make the best salad, including your own kitchen. For those who have never cooked the popular dish — here is a step-by-step guide with tips on how to avoid common mistakes and make a flawless Caesar salad from scratch.

Ingredients

The list of ingredients is for two servings; if you want to make more salad, simply increase the quantities.

For croutons

White bread (baguette or ciabatta) — 150g;

Olive oil — 2 tbsp;

Garlic — 1 clove (crushed);

Salt, dried oregano — a pinch each.

Ingredients for the chicken

Chicken breast fillet — 250g;

Olive oil — 1 tbsp;

Salt, black pepper, paprika — to taste.

Ingredients for the dressing

Chicken egg (grade C1) — 1 (or just the yolk);

Anchovy fillets in oil — 3–4 pieces;

Garlic — 1 small clove;

Dijon mustard — 1 tsp;

Lemon juice — 1–2 tbsp;

Extra virgin olive oil — 50–70 ml;

Parmesan (grated) — 30g + for serving;

Worcestershire sauce (optional) — 4–5 drops;

Salt, freshly ground black pepper — to taste.

Ingredients for the salad

Romaine lettuce — 1 large head;

Parmesan — for finishing.

Step-by-step instructions

The total time to make a classic Caesar salad from scratch is about 40–50 minutes. However, this time can be significantly reduced if you cook the components in parallel. For example, while the chicken and croutons are browning, you can work on the dressing.

Step 1: Make the garlic croutons.

Preheat the oven to 180°C (356°F).

Cut the bread into 1–1.5 cm cubes.

In a bowl, mix the olive oil, crushed garlic clove (remove it later), salt, and oregano.

Add the bread cubes and mix well so they are coated with the oil.

Place on a baking tray lined with parchment paper in a single layer. Bake for 7–10 minutes until golden and crispy. Cool the finished croutons.

Step 2: Cook the chicken.

Pat the chicken breast dry with a paper towel, season with salt, pepper, and paprika.

In a well-heated pan with olive oil, sear the fillet on both sides until browned (2–3 minutes per side).

Transfer to a baking dish or tray and finish cooking in the preheated 180°C (356°F) oven for 10–12 minutes. Let the chicken cool and slice thinly.

Step 3: Make the dressing (the most important part).

For the traditional taste, use a raw egg. If you are unsure about its quality, dip the egg in boiling water for 60 seconds, then immediately into ice water. This will pasteurize it. You can use only the yolk.

Place the anchovies, finely chopped garlic, Dijon mustard, lemon juice, and egg (or yolk) into a blender. Blend until smooth.

With the blender still running, slowly pour in the olive oil in a thin stream. The dressing will begin to thicken and emulsify, like mayonnaise.

Add the grated Parmesan, Worcestershire sauce, and black pepper. Blend again. Taste, and add salt carefully — anchovies and Parmesan are already salty.

Step 4: Assemble the salad.

Thoroughly wash and dry the romaine leaves (this is important, otherwise the dressing won«t stick). Tear them into large pieces.

In a large bowl, combine the lettuce leaves with most of the dressing. Gently but thoroughly toss so that every leaf is coated.

Divide the salad among plates. Top with the chicken slices and generously sprinkle with croutons.

Final touch: using a vegetable peeler, shave Parmesan directly over the salad.

Serve immediately, enjoying the contrast of warm chicken, crispy croutons, and tender, juicy lettuce.

Moving on to the second dish — pelmeni (Russian dumplings). There is a serious suspicion that all this time you«ve been cooking them wrong. There aren»t many nuances, but they really do make the dish tastier.