Chicken Caesar Salad with Anchovy-Caesar Vinaigrette and Garlic-Parmesan Croutons

By • May 9, 2010 • 1 Comments

Author Notes: I am a self-professed Caesar addict. This recipe came about after rigorous testing, tinkering with a basic Caesar dressing recipe. This lighter Caesar is delicious, the perfect summer salad. Plus, since the dressing has no raw eggs in it, it is perfect for picnics where refrigeration isn't an option. The dressing recipe makes extra, and you'll be glad of that! - chilmarkgalchilmarkgal

Food52 Review: A Caesar is defined by its dressing. This one is simultaneously light, rich and downright delicious. When I started mashing 6 anchovies, I was concerned it would be too much. The ratio of the ingredients, however, is perfect. Worcestershire sauce and mustard – I used a grainy horseradish mustard – give the dressing a lovely complexity. A touch of sugar tames the sharp lemon, allowing all of the ingredients’ flavors to emerge. For two servings, we used less than 1/4 of the dressing, so take care to dress your lettuce sparingly. I’m thrilled to have leftovers, and a fabulous new go-to Caesar, which I strongly recommend for Editors’ Pick honors!! - AntoniaJamesA&M

Serves 4

  • 6 oil-packed anchovy filets, rinsed
  • 1/2 cup olive oil plus 2 tablespoons, divided
  • 3 garlic cloves, minced and divided
  • 1/4 cup lemon juice
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoon worcestershire sauce
  • 1 1/4 teaspoon granulated sugar, or to taste
  • 1/2 cup finely grated parmesan, divided
  • 1/2 cup shaved parmesan
  • 2 chicken breasts
  • 3 heads romaine
  • 1/2 french baguette
  1. Blend anchovies, 2 cloves of the minced garlic, lemon juice, mustard, sugar, 6 tablespoons of the finely grated parmesan, and worcestershire sauce until smooth.
  2. Stream in olive oil with blender on until dressing is thick and fully emulsified.
  3. Brush chicken with a few tablespoons of the dressing and grill or broil until cooked through. Cool and slice or chop.
  4. Wash and dry lettuce, then prepare lettuce however you like (I prefer chopping it into 1 inch pieces).
  5. Open baguette by cutting it in half, cut each half into 1 inch croutons, stir together 2 tablespoons olive oil and 1 clove minced garlic, bake in 425 F oven until crunchy- about 10 minutes (be careful to make sure garlic doesn't burn!). Sprinkle remaining 2 tablespoons finely grated parmesan on top, put back in oven until parmesan is melted.
  6. Assemble salad, dressing the romaine to taste, then mixing with croutons, grilled chicken, and shaved parmesan. Enjoy!
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about 1 year ago JanetFL

Sounds wonderful and perfect for summer!