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Chicken Caesar salad
1 egg, coddled
1 tsp (5ml) Dijon mustard
½ Lemon, juiced
1 Tbsp (15ml) White wine vinegar
1 Tsp (5ml) Worcestershire sauce
1 Garlic clove, finely chopped
1 oz. (30g) Anchovy fillets, finely chopped (optional)
¾ cup (180ml) Olive oil
1½ oz. (45g) Parmesan, grated finely
Sea salt to season
Black pepper to season
1 chicken fillet (5 oz. / 150g), grilled and sliced
1 romaine lettuce, leaves washed and separated
Bring a pot of water to boil, add in egg.
After 60 seconds, remove the egg from the water and let it cool for 5 minutes as you prepare the other ingredients.
In a mixing bowl, mix Dijon mustard, juice of lemon, white wine vinegar, worcestershire sauce, garlic and anchovies.
Break coddle egg carefully and mix into the mixing bowl too.
Add 10ml of olive oil, and keep whisking continuously.
Over the course of 2 minutes, slowly add olive oil, 10 ml at a stage, while stirring till fully incorporated - season with salt and black pepper.
Reserve 150ml of dressing for later salads.
In the remaining, 50-70ml of dressing, add parmesan and romaine lettuce leaves.
Season and serve.
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