Caesar salad

Caesar salad

Experience the ultimate in salad satisfaction with this Caesar salad recipe that’s a cut above the rest. This dish combines tender chicken breast, crisp lettuce, and streaky bacon to create a delicious and fresh meal. The salad is topped with perfectly cooked eggs, grated parmesan cheese, and croutons, all tossed together in a creamy and tangy dressing. Whether you are looking for a light lunch or dinner, this Caesar Salad is sure to satisfy.




  • Chicken breast
  • Baby gem lettuce (traditionally done with romaine lettuce)
  • French stick
  • Streaky bacon
  • Eggs
  • Parmesan cheese
  • Room temperature water


  • 2 egg yolks
  • Grated parmesan (around 20g)
  • 3 anchovies
  • 1 heaped tsp Dijon mustard
  • Worcestershire sauce
  • 100 mL olive oil
  • Juice of half a lemon
  • 1 clove garlic, finely grated
  • 3 turns of the pepper grinder


Salad prep

  1. Fill a small saucepan with water and place over high heat to boil (this is for your eggs) so it’s ready to go for step 5.
  2. Then, start with a cold pan with some olive oil on the bottom. Turn the heat on.
  3. Season your chicken breast with salt and place it skin-side down in the oil. Let the pan come up to temperature. Once it comes up to temperature, turn the heat down to low so we render the fat out slowly to get crispy skin.
  4. In another pan on the heat, add your bacon and a little bit of water (room temp).
  5. Add your eggs to the (just) boiling water you prepped in the first step. Timer on for 6 minutes. Once they’re done, run under some cold water so they stop cooking.
  6. Check the bacon and if the fat has rendered, flip it over to cook the other side. Flip again, just to get some extra colour on both sides. Remove from the pan onto a plate with a paper towel.
  7. Check your chicken and if it’s golden on the skin side, turn over. Check the temperature. Now, you can finish your chicken in the oven or in the pan depending on where the temperature is at. My chicken was only at 38°c so I finished it in the oven for 7-8 minutes at 180°c.
  8. Next, task your french stick and slice about 1cm thick. Give them a little drizzle of olive oil and season with salt. Place in a 180°c oven for 10 minutes.


  1. Add 2 egg yolks to a bowl, followed by 3 anchovies and smash them up with a fork so you don’t get large lumps.
  2. Add a heaped tsp of Dijon mustard, grated parmesan (around 20g), a couple dashes of Worcestershire sauce, a small amount of grated garlic (optional), pepper and give it a mix.
  3. As you’re mixing, pour in the oil one quarter at a time and mix until homogeneous before adding the next amount of oil.
  4. Finish with a squeeze of lemon juice and check the seasoning at the end.

Make your salad

  1. Carve your chicken.
  2. In the same bowl as your dressing, add the washed lettuce and mix.
  3. Arrange the lettuce in a serving bowl, followed by the croutons, bacon (broken up), egg (chopped in half) seasoned in salt, chicken and one last shaving of parmesan.
  4. Enjoy!
Lettuce - Baby Cos Single
Lettuce - Baby Cos Single
Garlic Each
Garlic Each
Luglio Extra Virgin Olive Oil 1L
Luglio Extra Virgin Olive Oil 1L
Parmigiano - Reggiano 150g
Parmigiano - Reggiano 150g
Garlic Peeled 500g Bag
Garlic Peeled 500g Bag

Reviews (2)

My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite

My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite

2 Reviews
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