Caesar Salad, O' Caesar Salad, it is really the King Of Salads! It has always been a favourite of mine and my family, we eat it on its own or with roast chicken for a meal. There are days when I want something "light" and full of flavour, I would almost always think of Caesar Salad and homemade dressing makes a world of difference.
Forget about bottled dressing and make it yourself, it is easy peasy! And this is easily the best Caesar Salad you will ever eat! This is made with hard boiled eggs, yup you hear me right, no raw eggs as some recipes call for and also no anchovies too. Yes, you must be wondering how would it tastes like Caesar dressing, well, I use Worcestershire sauce which is basically a fermented liquid condiment made with anchovies and I always have a bottle in my pantry. Worcestershire Sauce is a wonder condiment as it is great as a dip, it enhances sauces & stews by adding some complexity to the taste and it flavours cocktails too like Bloody Mary.
Make this dressing in advance as it tastes even better after a day or 2 as the flavours mingle and develop.
Serves 4 to 5
Ingredients
Salad Dressing
3 Hard Boiled Eggs
2 Tbsp Worcestershire Sauce
1 tsp Dijon Mustard
4 Cloves Garlic
1/4 Cup Extra Virgin Olive Oil
2 Tbsp Lemon Juice
1/2 tsp Sea Salt
1/4 tsp Freshly Ground Black Pepper
1/2 Cup Parmesan Cheese, Shredded
Roast Chicken Breast
2 Chicken Breast
1 Tbsp Italian Parsley, Finely Chopped
1 Tbsp Garlic Powder
1/4 tsp Sea Salt
1/2 tsp Freshly Ground Black Pepper
Salad
3 Heads Romain Lettuce, Roughly Chopped
1 Avocado, Diced into 1" cubes
1 Cup Croutons
1/2 Cup Parmesan Cheese
Method
Marinate the chicken breast with garlic powder, chopped parsley, salt and pepper for a minimum of 30 minutes. Roast the chicken breasts in a preheated oven at 180 Degrees Celsius for about 20-25 minutes, flipping the chicken breast half way through the roasting. When cooked, set the chicken breast aside for 10 minutes to rest before cutting into 1" pieces.
To make the dressing, place all the ingredients in a food processor or blender. Process till smooth and creamy.
Store the dressing in a jar until ready to serve.
To serve, dress the romaine lettuces together with 1/4 cup of Parmesan cheese, avocado cubes and roast chicken evenly. Top with croutons and the rest of the Parmesan cheese.
Author's Notes
I made the croutons with stale bread. Cut off the crust and cut into cubes. Toast the bread with some olive oil till crispy.
Best to consume the dressing within a week.