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Big Caesar Salad

Discover how to make the perfect, classic Caesar dressing in this simple recipe.


  • 150–200g day-old white rustic-style bread or sourdough

  • Olive oil

  • 50g Parmesan cheese

  • 2 romaine lettuce or 4 baby gem lettuce, washed, dried, halved and sliced

  • 2 skinless, boneless chicken breasts, butterflied

  • Sea salt and freshly ground black pepper

  • For the dressing

  • 2 free-range egg yolks

  • 1 tsp Dijon mustard

  • 1 tbsp red wine or sherry vinegar

  • Olive oil

  • 1 x 50g tin best-quality anchovies in olive oil

  • 2 garlic cloves, peeled and finely crushed 75g Parmesan cheese, grated

  • Juice of 1 lemon, or to taste


  • 1.

    Chop the bread into 2cm chunks. Lightly drizzle with olive oil and season with a pinch of salt and pepper, then toss to combine.

  • 2.

    Place a large frying pan over a medium heat, add a dash of oil and fry the bread until golden and crisp. Grate three-quarters of the Parmesan over the croutons, toss together over the heat, then transfer to a plate.

  • 3.

    To make the dressing, put the egg yolks, mustard and vinegar into a bowl and whisk together. Slowly pour in the olive oil, whisking as you do so, until the mixture emulsifies. Finely chop the anchovies and mix with the garlic to form a rough paste. Add to the dressing and mix well. Stir in the Parmesan, lemon juice to taste, and a little splash of water.

  • 4.

    Put the lettuce into a serving bowl, add a squeeze of lemon juice and half the dressing. Sprinkle over half the croutons and mix. Top with the rest of the croutons and finish with the remaining Parmesan.

  • 5.

    Place a griddle pan over a medium-high heat. Season the chicken breasts on both sides, drizzle with a little oil and cook on the hot griddle for 3–4 minutes on either side, until nicely striped and cooked through. Transfer to a plate, sprinkle over some of the remaining dressing and leave to rest for 5 minutes.

  • 6.

    Slice the chicken into diagonal strips and serve warm, either mixed through or alongside the salad with a little extra dressing spooned over.

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