For years I’ve been making homemade Caesar dressing and it’s always a little different each time. I finally decided to nail down a recipe that makes the best Caesar every time!
Two things I wanted to play around with, not using a raw egg yolk (I know a lot of people cannot get down with that) and also a better option for anchovies…but still anchovies.
And then I realized that egg and oil (essential ingredients in a Caesar dressing) make mayo. I had just happened to have a new jar of my favorite brand of mayo (Duke’s!).
Also, several months ago I was going to pick up a jar of anchovies until right next to it I saw anchovy paste! So for those of you who are maybe not wanting to see anchovies in all their glory…but want that salty, umami taste (which is essential), I’m here to report that the paste is perfect!
We have since made this salad four more times. I’ve also put it in a wrap for a Caesar salad wrap (must include bacon!!).
Chicken Caesar Salad
Ingredients
For the Dressing:
3/4 cups mayo (I love Duke’s)
1/4 tsp salt (omit if using Hellman’s)
1/2 cup shredded Parmesan cheese
1/2 tsp freshly cracked black pepper
1 tsp anchovy paste
Juice from half a lemon (about 2-3 tablespoons)
2 garlic cloves, little coat removed
1 tsp Dijon mustard
1 Tbsp champagne vinegar (you can also use red wine vinegar or for a deeper flavor, balsamic vinegar)
2 Tbsp water (helps thin it out just a touch!)
Chicken Caesar Salad
For the Chicken:
1.5-2 pounds chicken breasts, filleted (you can also use chicken thighs but this is what I had on hand)
Juice from one lemon
1/4 cup olive oil
2 tsp salt
1 Tbsp balsamic vinegar
For the Sourdough Croutons:
A fresh loaf of sourdough bread
1/4 cup olive oil
Garlic clove, whole
Instructions
For the Dressing:
In a high-capacity blender, add all the ingredients. Blend until smooth. Taste and add any additional salt or lemon juice to your liking.
Will last in an airtight container for up to 7 days.
Note: I did make this using my Beast Mini Blender and I was afraid it might be too thick for the blender to combine it all, but that blender is indeed, a beast. It came out all blended and creamy!
Chicken Caesar Salad
For the Chicken:
Mix the juice from the lemon, olive oil, salt and balsamic vinegar to make your marinade. Marinate chicken overnight or for at least 4 hours.
For the Stove:
-
Heat a nonstick pan over medium-high heat (must be nonstick because of the balsamic vinegar – I used my Hexclad which I am still obsessed with). Add 1 tablespoon olive oil.
-
Add chicken, discarding the marinade. Sauté for 5-6 minutes. Flip and sauté for an additional 5 minutes. Remove to cutting board and tent with foil.
-
After chicken has rested for 5-8 minutes, slice into strips.
For the Grill:
I love grilling this chicken because the balsamic vinegar gets a delicious char!
-
Heat grill to medium heat (between 375-400 degrees F). Oil grill grates.
-
Add chicken, discarding the marinade. Grill for 5 minutes on each side. Remove to cutting board and tent with foil.
-
After chicken has rested for 5-8 minutes, slice into strips.
For the Sourdough Croutons:
1. Slice the sourdough into 1 inch slices, about 4-5 slices. Brush each side with olive oil. Place under broiler and broil for about 3-4 minutes on each side until golden brown.
2. Rub each slice of bread with the garlic clove.
3. Cut into cubes.
Assembling the Salad
Listen, unless your grocery store or farmer’s market has really great romaine… I need you to skip the romaine that comes in a box or bag (mine is always very questionable). Pick up a head of romaine lettuce that you bag yourself. It is always fresher, greener and crispier!
Wash the romaine, either serve on a large platter as whole lettuce leaves or you can chop your romaine. Add chicken (cubed or cut into strips), freshly grated Parmesan, and freshly cracked black pepper. Add a generous amount of Caesar dressing and toss. Top with croutons.
I go with a tbl spoon of the anchovy paste and used crushed garlic and lime juice instead of water to thin it down..