Caesar Salad
Dive into this irresistible Caesar salad, where tender grilled chicken meets crunchy homemade croutons, all tossed in a creamy, zesty dressing made from scratch. Each bite bursts with flavor, making it the perfect blend of crisp romaine and rich taste. Elevate your salad game and enjoy this timeless classic with a fresh twist!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Cherry tomatoes
- Iceberg lettuce
🥩Meat & Seafood(1)
- Chicken breast
🥛Dairy & Eggs(3)
- 1 egg for mayonnaise
- Parmesan cheese
- Quail eggs
🫙Pantry Staples(2)
- Bread
- 200 ml vegetable oil (6.76 fl oz)
🧂Spices & Seasonings(1)
- Salt to taste
🍯Sauces & Condiments(1)
- 0.5 tbsp mustard (7.5 ml)
👨🍳 Instructions
- 1
Prepare the bread at 180 degrees until crispy.
- 2
Cook the chicken breast and slice it.
- 3
Chop the iceberg lettuce and place it in a bowl.
- 4
Add halved cherry tomatoes, sliced quail eggs, and grated parmesan cheese.
- 5
For the mayonnaise, blend 1 egg, 200 ml of vegetable oil, 0.5 tbsp of mustard, and salt to taste.
- 6
Mix the salad with the mayonnaise dressing and serve.
💡 Pro Tips
- ✓Toast bread cubes at 375°F (not 356°F/180°C) for 12-15 minutes, tossing every 5 minutes to achieve uniform golden croutons with crispy exteriors and tender centers.technique375°F, 12-15 minutes
- ✓Add oil to your mayonnaise in a thin stream at exactly 1 drop per second initially, then increase to a pencil-thin stream to prevent breaking the emulsion.technique1 drop per second
- ✓Cook chicken breast to exactly 165°F internal temperature, then rest for 3-4 minutes before slicing against the grain to retain 25% more moisture.timing165°F, 3-4 minutes
- ✓Use eggs at room temperature (68-72°F) for mayonnaise because cold eggs create unstable emulsions that break 3x more frequently.ingredient68-72°F
- ✓Dress lettuce immediately before serving because acid in dressing wilts leaves within 10-15 minutes by breaking down cell walls.timing10-15 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Caesar Salad
Dive into this irresistible Caesar salad, where tender grilled chicken meets crunchy homemade croutons, all tossed in a creamy, zesty dressing made from scratch. Each bite bursts with flavor, making it the perfect blend of crisp romaine and rich taste. Elevate your salad game and enjoy this timeless classic with a fresh twist!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Cherry tomatoes
- Iceberg lettuce
🥩Meat & Seafood(1)
- Chicken breast
🥛Dairy & Eggs(3)
- 1 egg for mayonnaise
- Parmesan cheese
- Quail eggs
🫙Pantry Staples(2)
- Bread
- 200 ml vegetable oil (6.76 fl oz)
🧂Spices & Seasonings(1)
- Salt to taste
🍯Sauces & Condiments(1)
- 0.5 tbsp mustard (7.5 ml)
👨🍳 Instructions
- 1
Prepare the bread at 180 degrees until crispy.
- 2
Cook the chicken breast and slice it.
- 3
Chop the iceberg lettuce and place it in a bowl.
- 4
Add halved cherry tomatoes, sliced quail eggs, and grated parmesan cheese.
- 5
For the mayonnaise, blend 1 egg, 200 ml of vegetable oil, 0.5 tbsp of mustard, and salt to taste.
- 6
Mix the salad with the mayonnaise dressing and serve.
💡 Pro Tips
- ✓Toast bread cubes at 375°F (not 356°F/180°C) for 12-15 minutes, tossing every 5 minutes to achieve uniform golden croutons with crispy exteriors and tender centers.technique375°F, 12-15 minutes
- ✓Add oil to your mayonnaise in a thin stream at exactly 1 drop per second initially, then increase to a pencil-thin stream to prevent breaking the emulsion.technique1 drop per second
- ✓Cook chicken breast to exactly 165°F internal temperature, then rest for 3-4 minutes before slicing against the grain to retain 25% more moisture.timing165°F, 3-4 minutes
- ✓Use eggs at room temperature (68-72°F) for mayonnaise because cold eggs create unstable emulsions that break 3x more frequently.ingredient68-72°F
- ✓Dress lettuce immediately before serving because acid in dressing wilts leaves within 10-15 minutes by breaking down cell walls.timing10-15 minutes