Caesar Salad – Chicken

18 September 2014

Caesar Salad – Chicken

Caesar Salad – Chicken

18 September 2014
Prep Time
10 min
Cook Time
5 min
1 Person

I don’t know why I didn’t get to it sooner. Caesar Salad is the salad that you will find in most of the cafes and restaurants. It has to be the most popular salad in the world. I use this as the measuring stick to evaluate the food quality of a restaurant. If it’s good that means that joint has some potential. It can be a little tricky to get the croutons and the lettuce crisp inspite of the dressing. I am not going to give myself a 10 on 10 but I think I did pretty good, except for the croutons.

Utensil/ Appliance


  • Lettuce: 2 small heads of cos lettuce. That’s what the recipe said, but I had Iceberg, that’s what I buy here because there is greater chance of getting a fresh crispy Iceberg than any other variety. I used one small iceberg torn in to small pieces.
  • Eggs : 2 large at room temperature
  • Croutons: 100g, you can buy the store bought or you can make your own.
  • Parmesan: 60g, shaved or grated, I used the ground one
  • For the dressing: 2 garlic cloves crushed to a puree + anchovy fillets 2 (which I had non) + 1 tbsp fresh lemon juice + 1 tsp Worcestershire sauce + 120 ml virgin olive oil + freshly ground black pepper


Put all the dressing ingredients in a screw top jar and shake well to blend. Keep aside. Bring the water to boil in a sauce pan and reduce the heat and gently put the eggs. Boil for 2 min, take out, rinse with cold water. In a large bowl fill up with the lettuce. Scoop out the egg with a spoon and pour over the salad. Toss well. Add the dressing and croutons and toss again to mix well. Garnish with the sliced grilled chicken, some more dressing and the parmesan cheese sprinkled on top. Serve immediately.