Classic Chicken Caesar Salad

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Have you ever made caesar dressing from scratch?

Yep, I’m talking anchovies, a raw egg yolk, the whole bit. Have you? NO? REALLY?

uhmugush.

Things are going to be different for you from now on. You are going to learn this recipe and a new way to cherish life will unfold before you.

As in, you are highly likely to cancel all social plans so you can stay home and smear this dressing all over your face like a moisturizer (spf 30) and lick it off. And when you do, for the love please Instagram it.

I’ll let you in on the little secret. Anchovy Paste. Comes in a tube, stores in the fridge, doesn’t have a face. You might already be IN THE KNOW of this movement. It’s so good that I’m this close to squirting some in my mouth for breakfast.

Anchovy Paste gets blitzed up in a food processor with some dijon, an egg yolk, worcestershire sauce, parmesan, lemon, garlic, oil – oh heavenly freakin’ day.

I’ll be right back. I’m going to give myself a caesar dressing body wrap.

Classic Chicken Caesar Salad:

p.s. This isn’t the dressing. This is a chicken marinade. (recipe is down yonder.)

This. THIS IS THE DRESSING. I could cry.

What it took for 2 dinner salads:

 For the chicken marinade:

* 4 Tbs. bottled champagne dressing
* 1 Tbs. Dijon mustard
* 1 Tbs honey
* pinch of crushed red pepper
* 2 cloves garlic, minced
* good grinding of black pepper

For the Caesar dressing:

* 1 egg yolk
* 1 garlic clove, smashed
* 2 Tbs. anchovy paste
* 1 tsp Dijon mustard
* 1/2 cup extra-virgin olive oil
* 1 Tbs fresh lemon juice
* 1/2 tsp worcestershire sauce
* 2 Tbs. freshly grated parmesan cheese

The Rest:

* 3 chicken breast halves
* 1 bunch romaine, cut into chunky ribbons
* 2 cups croutons (or a baguette cut into bite-sized chunks and toasted)
* more cheese for garnish
* freshly ground pepper

Combine all the marinade ingredients in a bowl. Score the chicken with a fork, add to the bowl, cover and stick in the fridge for at least an hour. (or toss everything in a zip-locked plastic bag.)

Grill the chicken until cooked through and nice and grill-y looking on the outside, about 10 minutes. Bring inside to rest for 5 minutes. Slice thinly.

In a food processor, add the egg yolk, clove and anchovy paste. Pulse to combine. With the motor running, add the oil in a thin stream. Lastly, add the lemon, parmesan and worcestershire sauce. Give it one more blitz. Taste it. I MEAN, WHAT.

Toss the romaine lettuce with the dressing and divide among 2 plates.

Top each salad with grilled chicken, croutons, more grated parmesan (if desired) and a good grinding of black pepper.

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35 Responses to Classic Chicken Caesar Salad

  1. Julie @ Table for Two November 22, 2011 at 2:25 pm #

    Drooling — I love caesar salad and what better than to make it from scratch? Wonderful pictures..they make me want to eat my monitor — wait, did I say that?

  2. Shaina November 22, 2011 at 2:38 pm #

    Now we’re talking. This could be my lunch daily and I would die happy just for the anchovy and egg yolk.

  3. Karriann Graf November 22, 2011 at 2:54 pm #

    We really enjoy Caesar salad but amazing how we only make it a few times a year. Great recipe for 2 :) Looks Yummy.

  4. Gina @ Running to the Kitchen November 22, 2011 at 3:16 pm #

    Paste I could maybe get on board with. I tried a whole anchovy on a piece of bread, tapas stlye last month and wanted to gag. Too damn fishy. The fact that it LOOKED like a fish probably didn’t help. My husband has a seriously weird obsession with caesar salads. He’ll order one no matter where we are. I’m kind of tempted to make this and see his reaction now. Anchovy paste and all.

  5. Sweet Marcella November 22, 2011 at 3:26 pm #

    My fiance loooooves caesar salad but I never want it because of the high fat dressing. This, my friend, is the answer to my prayers! I want this right now!

  6. Elizabeth November 22, 2011 at 3:52 pm #

    Lucky for me my mother has been making Ceaser dressing from scratch my WHOLE LIFE. Yes. I am spoiled…though my mom’s dressing features capers and red wine vinegar as well as all of the above ingredients. To. Die. For.

    It was always THE dish to ask for on birthdays and holidays…It was for special occasions only and mom would bust out the biggest stainless steel bowl you’ve ever seen and mix up a huge batch of that stuff. Oh man.

    I could really go for some of this salad. Right. Meow. For breakfast.

  7. kimberlyloc November 22, 2011 at 3:55 pm #

    this recipe rocks! and so do you miss bev. :)

  8. jenna November 22, 2011 at 4:10 pm #

    this looks amazing!

  9. Hilah November 22, 2011 at 4:15 pm #

    Uhmuhgush Ahlurveyou.

    What the eff did you put on that chicken? Is that GRILLED LEMON SLICES???? Shut the front door.

    I’m hungry.

    • Bev Weidner November 22, 2011 at 4:37 pm #

      They’re orange slices believe it or not! Aaron threw them on at the last second. I didn’t include it in the recipe because I’m lazy. ;)

  10. Heather November 22, 2011 at 4:55 pm #

    My mouth is watering; this looks amazing! I’m having a bon voyage dinner for a friend that’s moving to Chicago this weekend and you just gave me a great idea on what to made. Grazi!

  11. Betty November 22, 2011 at 4:55 pm #

    I definatley will try this. Great recipe and photos (as always). I actually have anchovy paste in the cabinet that has never been opened. I read recipes constantly and will pick up ingredients when I’m at the store and then can’t remember what I wanted to make with it, so the item sits on the shelf. I need a better system:). So, this will take care of the anchovy paste. What do you have that will use that wasabi powder that is my cabinet:)?

  12. brandi November 22, 2011 at 4:59 pm #

    you, my dear, know the way to my heart. i LOVE anchovy paste. so convenient and it does make the best dressing.

    do you use tomato paste in a tube, too? itsthebest!!!

    • Bev Weidner November 22, 2011 at 5:04 pm #

      I dooooo use the tomato paste in a tube! It’s so much better than out of a can. You don’t waste anything!

  13. Erin November 22, 2011 at 5:03 pm #

    Caesar salad is my favorite salad. But I never feel like making it because anchovy paste is not something I ever seem to be able to find. What would be a good substitute?

    • Bev Weidner November 22, 2011 at 5:06 pm #

      I say if you can’t find the paste, go for the anchovies, straight up! For this recipe maybe use 3 or 4 fillets. (Look for the paste next to the tubed tomato paste!)

      • Erin November 22, 2011 at 5:15 pm #

        I’ll keep my eyes peeled, thanks!

  14. Rachel @ Not Rachael Ray November 22, 2011 at 5:16 pm #

    Oh yum. Yum! I’d like to eat this every. single. day.

  15. Cassie November 22, 2011 at 5:32 pm #

    My mouth is watering bullets, like, sweating bullets, does that work? Regardless, I love this salad perfection!

  16. JulieInMI November 22, 2011 at 6:17 pm #

    Besides grilling, how else would you cook the chicken so it doesn’t dry out???

    • Bev Weidner November 22, 2011 at 6:21 pm #

      You could pan-sear the chicken! That would be mighty fine. Ummm hmmm.

  17. Adrian November 22, 2011 at 6:30 pm #

    Im down with the paste! Love the pics Bev, and I almost peed my pants reading this. You are too funny :)

  18. nicole {sweet peony} November 22, 2011 at 6:54 pm #

    that is a gorgeous chicken caesar salad! i’ve never made my own dressing cuz i was always scared of the fish faces… thanks for telling me about the anchovy paste! yummmmm :)

  19. DessertForTwo November 22, 2011 at 7:02 pm #

    Let’s make a spa date for Caesar dressing wraps!

  20. Kelsey November 22, 2011 at 9:36 pm #

    Like Elizabeth, my mom has been making Caesar Salad my whole life and it’s always been my favourite. I usually eat seconds, and thirds, and fourths of it… Anyways, I’ve never put anchovies in my dressing, because I did not know that anchovy paste exists!! So thanks for turning my world into a potentially more delicious place, as I’ve recently realized that while I love my mom’s recipe, I also crave Caesar dressing with anchovies and also like triple the amount of black pepper… now excuse me while I go make this for dinner immediately!

  21. Katie November 22, 2011 at 11:39 pm #

    Do you know how much I love caesar salad?! Sooo much! You must have known. I bet you made this for me, didn’t you? I need to man up and make my own dressing – thanks for showing me how. :-) However, I’d prefer if you just came over and handled that egg yolk/anchovy part for me. Please? I’ll bake for you…

  22. Melissa Cole November 22, 2011 at 11:44 pm #

    I’m so excited to try this!

  23. Megan @ MegGoesNomNom November 23, 2011 at 12:52 am #

    This looks killer. I think typically people think of Caesar salad as such a simple thing – toss in some Romaine, splash of dressing, croutons, grate on some cheese, and BAM, but I can see how the homemade version, with simple elements done the right way, really takes the salad to a new level, and incorporates lots of interesting flavors and textures. Yummy!

  24. Jessica @ How Sweet November 23, 2011 at 1:11 am #

    Caesar salad is my FAVORITE. Which really means it’s the only salad I really like. Since salad is barfy. (<-sorry)

  25. Jennifer @ Mother Thyme November 23, 2011 at 2:27 am #

    Loving this dressing! I got a tube of of anchovy paste in my refrigerator that is calling for me to make this! Nothing beats fresh Caesar Dressing!

  26. STUFT Mama November 23, 2011 at 9:35 am #

    This just looks amazing. I’ve never make it from scratch before. I’m more of a throw together kind of mom. Oops. I need to come to your blog a little more often it looks like. :) YUM!

  27. Jessica February 21, 2014 at 9:56 am #

    Is anchovies paste at Walmart?

  28. carol March 28, 2014 at 8:31 am #

    I have never heard of champagne dressing. Is there a brand name or a substitute that I could use? I Really want to make this.

    • Bev Weidner March 28, 2014 at 9:04 am #

      I can’t remember the brand that I used, but it should be right next to the other dressings! If not, a caesar dressing works perfectly!

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