Salade César
JojoM
A classic Caesar salad with warm roast chicken, creamy anchovy dressing, and crunchy croutons, served in romaine hearts.
Salade César
JojoMA classic Caesar salad with warm roast chicken, creamy anchovy dressing, and crunchy croutons, served in romaine hearts.
Chef's Tips
Cook hard-boiled eggs for exactly 9 minutes, then peel in cold water for ease.
Use a piping bag for a cleaner presentation when dressing the romaine.
Tools Used
Knife
Blender
Grater
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Main Ingredients
Vinaigrette
Caesar Sauce
Instructions
Prepare Caesar Sauce
- 1
In a blender, combine the hard-boiled egg, egg yolk, anchovy paste, garlic, and grated parmesan. Blend until smooth.
- 2
Add vinegar and lemon juice. Scrape down the bowl sides.
- 3
Slowly stream in the oil while blending, then add cream. Scrape again.
- 4
Season with Worcestershire sauce, Tabasco, and salt. Reserve in a bowl or piping bag.
Assemble Chicken Filling
- 1
Dice the cooked chicken breasts and mix with 3 tbsp of Caesar sauce.
- 2
Chop the hard-boiled egg whites and yolks separately, then add to the chicken mix.
- 3
Season with salt and pepper. Set aside.
Prepare Romaine and Vinaigrette
- 1
Halve the romaine hearts lengthwise. Trim bases lightly so leaves remain intact.
- 2
Remove some inner leaves to make space for filling.
- 3
Mix olive oil and white balsamic in a bowl and pour over the romaine halves. Season lightly.
Final Assembly
- 1
Drizzle Caesar sauce over romaine using a spoon or piping bag.
- 2
Fill the romaine centers with the chicken mixture. Add croutons just before serving.
- 3
Grate parmesan and lemon zest over the top before serving.
Nutrition Facts
Serving Size: 1 plated romaine half with filling
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
