Discover how to make the perfect, classic Caesar dressing in this simple recipe from Gordon Ramsay


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

  • Olive oil

  • 50g Parmesan cheese

  • 2 Cos 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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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 each 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.

  • 7.

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

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 53837kj
  • Fat Total 954g
  • Saturated Fat 172g
  • Protein 1975g
  • Carbohydrate 9381g
  • Sugar 834g
  • Sodium 109291mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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