I make Caesar salad when I’m in the mood for something tasty but without much hassle. Its ingredients are simple – chicken fillet, eggs, hard cheese, croutons, and dressing – but the result always amazes. This salad has become an essential part of many family celebrations, but I also prepare it on weekdays – that’s how convenient and versatile it is. Everything depends on how you serve it: on a large platter for a group or in individual dessert bowls.
I always start with high-quality chicken fillet – it should be juicy, not overcooked. I make the croutons myself – from white bread, lightly dried in the oven. I usually choose a hard cheese – not necessarily expensive, but with a pronounced flavor. The dressing is made by mixing mayonnaise, mustard, soy sauce, and garlic – it turns out tangy and ties all the ingredients together perfectly.
Caesar salad doesn’t require sitting time: it’s best right after preparation, when the croutons are crunchy and the chicken is still warm. If I plan to serve it later, I mix everything without the croutons and add them right before serving. It’s a simple yet elegant salad that’s always appropriate.
Ingredients for Caesar Salad Recipe
How to Make Caesar Salad
Fry the Chicken
I rinse the fillet well, pat it dry with a towel, and cut it into medium cubes. I add salt, pepper, and fry it in a heated pan with olive oil. It’s important not to overcook – I fry until golden and immediately transfer it to a plate to cool. Juicy chicken is the key to a successful salad.
Boil the Eggs
I cover the eggs with cold water, bring to a boil, and cook for 10 minutes. Then I pour cold water over them to cool. After peeling, I cut them in halves or quarters, and sometimes I grate them coarsely if I’m serving the salad in a large bowl – this way it mixes better with the other ingredients.
Make the Dressing
In a small bowl, I mix mayonnaise, mustard, soy sauce, and finely grated garlic. I stir well – the sauce should be smooth, aromatic, and slightly tangy. This is a simplified version of the classic Caesar dressing and it works great for home cooking – tasty, quick, and accessible.
Toast the Bread and Grate the Cheese
I cut white bread into cubes and toast it in the oven or on a pan until golden. I don’t over-toast – I prefer a light crunch. I grate the cheese on a fine or medium grater – depending on the type. It should distribute evenly in the salad without clumping.
Assemble the Salad and Serve
In a large bowl, I mix the chicken, eggs, croutons, cheese, and add the dressing. I mix gently to avoid breaking the ingredients. If I serve the salad right away, I add the croutons with everything else. If I prepare it in advance, I add them just before serving so they stay crispy. I garnish with greens or a few slices of cheese.
Tips
-
To make the salad lighter, I sometimes replace part of the mayonnaise in the dressing with plain yogurt. This makes the taste milder and lighter, while the texture remains pleasant. It’s great when serving the salad in summer.
-
If you’re making the croutons yourself, it’s better to use day-old bread. I cut it into cubes, drizzle it with oil and garlic, and then toast – it turns out more aromatic than store-bought versions.
-
The dressing can be prepared in advance and stored in the fridge for up to 3 days. I often make it ahead – it works not only for Caesar but for other salads and snacks as well. Just stir well before use.