Chicken Caesar Salad — the Dressing Without Raw Egg
Dressing: 4 tbsp mayonnaise, 2 mashed anchovy fillets, 1 garlic clove, 2 tbsp lemon juice, 1 tsp mustard, 3 tbsp Parmesan, a little water. Romaine in pieces, croutons from stale bread toasted in olive oil, chicken breast seared and sliced. The anchovies are the flavour — even people who dislike them cannot taste them out.
Caesar salad is the one you order in a restaurant and never quite manage at home — because of the dressing. The original uses raw egg yolk, which many people would rather avoid. With mayonnaise as the base, the dressing is just as creamy, keeps three days and takes five minutes. What must not be left out are the anchovies: they give the depth without tasting of fish.
Ingredients
- 2 pieces Romaine lettuce
- 500 g Chicken breast
- 3 slices Bread (day-old)
- 3 tbsp Olive oil
- 60 g Parmesan (in one piece)
- Salt
- Pepper
Dressing
- 4 tbsp Mayonnaise
- 2 pieces Anchovy fillets
- 1 piece Garlic clove
- 2 tbsp Lemon juice
- 1 tsp Mustard
- 1 tsp Worcestershire sauce (optional)
Method
- 1
Dressing
Crush the anchovies and garlic to a paste with the flat of a knife. Mix with the mayonnaise, lemon juice, mustard, Worcestershire sauce and 3 tbsp finely grated Parmesan. Thin with 1 to 2 tbsp water to a dressing consistency, pepper.
- 2
Croutons
Cut the bread into 2 cm cubes and toast in 2 tbsp olive oil in a pan over medium heat for 5 minutes, turning, until golden. Salt and set aside.
- 3
Cook the chicken
Flatten the chicken breasts, salt and pepper. Fry in the remaining oil over medium heat for 4 to 5 minutes a side until cooked through. Rest 5 minutes, slice into strips.
- 4
Salad
Wash the romaine, spin dry and tear into bite-sized pieces. Toss with two-thirds of the dressing until every leaf is coated.
- 5
Serve
Salad onto plates, chicken and croutons on top, remaining dressing over. Shave the rest of the Parmesan over with a vegetable peeler, pepper.
Tips
- The dressing keeps three days in the fridge and improves on day two. Make double — it also works as a dip for vegetables or on a sandwich.
- Romaine is the only lettuce that stands up to it: firm enough for the thick dressing, and still crisp after 20 minutes. Butterhead collapses.
- With leftover chicken or a shop-bought rotisserie chicken, the salad takes 15 minutes — the ideal meal for a hot evening.
What can I substitute?
Paste is handier and keeps forever. Capers are the vegetarian version — salty-sour, but without the depth.
Prawns 2 minutes a side. Chickpeas with oil and paprika 20 minutes in the oven — the vegetarian, crunchy version.
Lighter and tangier. Then halve the lemon juice.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Can you taste the anchovies in Caesar dressing?
No — crushed and mixed with mayonnaise, lemon and Parmesan they add only salt and depth, no fishy taste. Most people who say 'no anchovies' eat restaurant Caesar salad with anchovies and never notice.
Can I prepare Caesar salad ahead?
Dressing, croutons and chicken yes — all keep until the next day. Lettuce washed and dry in the fridge. Toss only at the table, or the croutons go soft.
How does this differ from the original Caesar dressing?
The 1924 original is whisked from raw egg yolk and olive oil like a mayonnaise. Ready-made mayonnaise skips that step and the raw egg — the taste is the same, because the flavour comes from anchovies, garlic, lemon and Parmesan.
How much does Caesar salad cost per person?
About 4.50 CHF per person with Swiss chicken breast as a main. Without chicken or with chickpeas, under 2.50 CHF.
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