Caesar Salad

About this Caesar Salad

Caesar salad is crisp lettuce with a creamy, lemony, Parmesan dressing, golden croutons and grilled chicken. This quick version builds the dressing from mayonnaise, lemon juice, Parmesan and olive oil, so there is no raw egg involved. Everything can be prepared ahead and put together at the last minute.

• 400 gChicken Breast, two breasts, sliced in half horizontally
• 30 mlOlive Oil, half for the chicken, half for the croutons
• 150 gBread, day-old, cut into cubes
• 80 gMayonnaise
• 50 gLemons, juiced
• 60 gParmesan, half finely grated, half shaved
• 1.5 eachLettuce, cos or romaine, washed and torn
• 3 gBlack Pepper, freshly ground

Plus water and a little salt to taste.

How to prepare Caesar Salad

1. 1

   Heat the oven to 190C (170C fan). Toss the bread cubes with half the olive oil and spread on a tray. Bake for 10-12 minutes, turning once, until golden and crisp.

2. 2

   Season the chicken with pepper and brush with the remaining olive oil. Cook in a hot griddle or frying pan for 5-6 minutes on each side, until golden and cooked through with no pink inside. Rest for 5 minutes, then slice.

3. 3

   For the dressing, whisk the mayonnaise with the lemon juice, the grated Parmesan, a splash of cold water and a good grind of pepper until smooth and pourable.

4. 4

   Put the lettuce in a large bowl and toss with just enough dressing to coat the leaves.

5. 5

   Top with the sliced chicken, scatter over the croutons and the shaved Parmesan, and drizzle over a little extra dressing.

6. 6

   Serve immediately so the croutons stay crisp.

The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.

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