Chicken Caesar Salad 4.000

Domenica Marchetti

Family Dish Jul 18, 2011

Although the original recipe for Caesar salad, concocted in 1924 by restaurateur Caesar Cardini, did not call for anchovies, I wouldn’t dream of leaving them out. Their salty sharpness really enhances the dressing.

The other change I’ve made is to omit the coddled (briefly boiled) egg; I'm not especially fond of its slick texture. Instead, I use a bit of Dijon mustard and mayonnaise to bind the dressing.

To drink: a crisp, citrusy white, such as a New Zealand sauvignon blanc.

Servings: 4
  • For the croutons
  • 2 cups cubed Italian bread (about 6 ounces)
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • For the dressing
  • 1/2 teaspoon salt
  • 1 large clove garlic, pressed through a garlic press
  • 4 best-quality imported Italian or Spanish anchovy fillets in olive oil, coarsely chopped, plus 1 tablespoon of oil from the anchovies
  • 1 tablespoon smooth Dijon-style mustard
  • 1 tablespoon regular or low-fat mayonnaise
  • 1/4 cup extra-virgin olive oil
  • For the salad
  • 2 heads romaine lettuce or 3 large romaine hearts, washed and torn into large pieces
  • 1 head radicchio di treviso or radicchio di chioggia, washed and torn into large pieces
  • Freshly squeezed juice of 1 lemon (3 to 4 tablespoons)
  • 1 or 2 dashes Worcestershire sauce (about 1 teaspoon)
  • 6 tablespoons freshly grated Parmiggiano-Reggiano cheese (about 1 ounce)
  • Freshly ground black pepper
  • 12 ounces cooked chicken, such as leftover grilled skinless, boneless chicken breast or skinned rotisserie chicken


For the croutons: Preheat the oven to 400 degrees. Have a rimmed baking sheet at hand.

Toss the bread cubes with the oil and pepper on the baking sheet so the cubes are evenly coated. Bake, stirring once or twice, for 15 minutes or until evenly browned and crisp. Let cool to room temperature.

For the dressing: Stir together the salt and garlic in a small bowl to form a paste. Add the anchovies and their oil, the mustard and mayonnaise; whisk to combine. Whisk in the oil in a slow, steady stream, to form a thick and emulsified dressing.

To assemble the salad: Place the lettuce leaves in a large mixing bowl. Pour the oil over them and toss to coat evenly.

Pour the lemon juice over the leaves and toss to coat, then add the Worcestershire sauce, cheese and a generous grinding of pepper; toss to combine.

Transfer the salad to a serving bowl. Top with the cooked chicken and croutons and serve.

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Recipe Source

From Alexandria cookbook author Domenica Marchetti.

Tested by Domenica Marchetti.

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