A good Caesar salad is one of the most satisfying lunches I know how to put together quickly. The important things are: proper crunchy croutons (not the sad little cubes from a packet), a dressing with actual anchovy in it (yes, anchovy — trust me), and chicken that hasn't been steamed into submission.
I pan-fry the chicken with a little seasoning and slice it on an angle while it's still warm, because warm chicken on a cold salad is one of those simple contrasts that makes the whole thing feel considered. The dressing keeps in the fridge for three days, so if you're making this on a weekday I'd suggest doubling the dressing quantity.
My eldest declared it "actually good" which, at sixteen, is functionally the same as a standing ovation. We're counting it.
""Actually good." Highest teenage praise. I'll take it."
Ingredients
- 2 chicken breast fillets (about 160g each)
- 2 heads cos lettuce, leaves separated and torn
- ½ cup (50g) parmesan, finely grated
- 4 thick slices sourdough, torn into rough pieces
- 3 tbsp olive oil, divided
- 2 tbsp good mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 3 anchovy fillets, finely chopped
- 1 tsp Worcestershire sauce
Method
Step 1
Toss the torn sourdough in 2 tbsp olive oil and season with salt. Spread on a baking tray and bake at 180°C for 10–12 minutes until golden and crunchy. Set aside.
Step 2
Season the chicken with salt and pepper. Heat the remaining olive oil in a frypan over medium-high heat. Cook the chicken for 4–5 minutes per side until golden and cooked through. Rest for 5 minutes, then slice thinly on an angle.
Step 3
Make the dressing: whisk together the mayo, lemon juice, Dijon, garlic, anchovies and Worcestershire sauce. Thin with 1–2 tbsp water to a pourable consistency. Taste and season.
Step 4
Toss the lettuce leaves with the dressing in a large bowl. Arrange on plates, top with the chicken, croutons and a generous shower of parmesan. Serve immediately.
