ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content

Classic Caesar Salad by Indy

Community Member
March 23, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Classic Caesar Salad by Indy

Ingredients

for 2 servings

  • ½ cup olive oil (120 mL)
  • 4 cloves garlic, peeled, smashed, then minced
  • 4 loaves bread, sliced into cubes
  • ¼ cup lemon (60 mL), freshly juiced
  • 3 anchovies, smashed and minced
  • 1 egg
  • ½ lb chicken breast (300 g), butterflied and malleted
  • ¼ cup parmesan cheese (30 g), grated
  • salt and pepper
  • ½ lb iceberg lettuce (250 g), rinsed, patted dry
  • 1 tablespoon paprika
  • ¼ cup butter (55 g)

Nutrition Info

  • Calories 1207
  • Fat 89g
  • Carbs 47g
  • Fiber 5g
  • Sugar 7g
  • Protein 54g

Estimated values based on one serving size.

Preparation

  1. Make the dressing: mix the lemon juice, half the parmesan cheese, egg and anchovies in a mixing bowl and gradually add oil while whisking to emulsify. Salt and pepper to taste.
  2. Make the croutons: sprinkle paprika over the sliced bread and mix well. Heat butter in a pan and add the bread cubes, toast well until crispy and browned, then remove from heat.
  3. Season chicken with salt, pepper and paprika. Pan fry until well-done and slice into strips.
  4. Using your hands, tear off the chunks of the lettuce from its heads and rip into pieces.
  5. Toss lettuce and anchovy dressing together, making sure to not overdress the lettuce.
  6. Plate and serve.

Ingredients

for 2 servings

  • ½ cup olive oil (120 mL)
  • 4 cloves garlic, peeled, smashed, then minced
  • 4 loaves bread, sliced into cubes
  • ¼ cup lemon (60 mL), freshly juiced
  • 3 anchovies, smashed and minced
  • 1 egg
  • ½ lb chicken breast (300 g), butterflied and malleted
  • ¼ cup parmesan cheese (30 g), grated
  • salt and pepper
  • ½ lb iceberg lettuce (250 g), rinsed, patted dry
  • 1 tablespoon paprika
  • ¼ cup butter (55 g)

Nutrition Info

  • Calories 1207
  • Fat 89g
  • Carbs 47g
  • Fiber 5g
  • Sugar 7g
  • Protein 54g

Estimated values based on one serving size.

Preparation

  1. Make the dressing: mix the lemon juice, half the parmesan cheese, egg and anchovies in a mixing bowl and gradually add oil while whisking to emulsify. Salt and pepper to taste.
  2. Make the croutons: sprinkle paprika over the sliced bread and mix well. Heat butter in a pan and add the bread cubes, toast well until crispy and browned, then remove from heat.
  3. Season chicken with salt, pepper and paprika. Pan fry until well-done and slice into strips.
  4. Using your hands, tear off the chunks of the lettuce from its heads and rip into pieces.
  5. Toss lettuce and anchovy dressing together, making sure to not overdress the lettuce.
  6. Plate and serve.

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.