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chicken ceasar salad

Caesar Salad

Inspired by the birthplace of Caesar salad in Tijuana, this version honors the original spirit of Caesar Cardini’s creation - bold, honest, and deeply flavorful. With coddled egg, anchovies, fresh lemon, and hand-tossed romaine, it’s more than a salad, it’s a ritual. Perfect for when you need to feed the soul as much as the stomach.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Salad
Cuisine: Mexican
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 egg coddled: 1 minute in boiling water
  • 1 garlic clove finely minced
  • 3 anchovy fillets minced (or 1 tsp anchovy paste)
  • 1 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 tbsp Juice of 1 lemon
  • 1/3 cup olive oil
  • Freshly ground black pepper to taste
  • 2 head romaine lettuce torn by hand
  • 1/3 cup Parmesan cheese shaved (not grated)
  • 2 cups day-old bread cut into cubes
  • 2 tbsp olive oil
  • Pinch of salt

Equipment

  • 1 Large wooden or glass mixing bowl
  • 1 Whisk
  • 1 Chef’s knife & cutting board
  • 1 Sheet pan
  • 1 Tongs
  • 1 Pot

Method
 

Make the Croutons
  1. Preheat oven to 375°F (190°C)
  2. Toss bread cubes with olive oil and a pinch of salt.
  3. Spread on a baking sheet in a single layer.
  4. Bake for 12–15 minutes, flipping halfway, until golden and crispy. Set aside to cool.
Coddle the Egg
  1. Bring a small pot of water to a boil.
  2. Lower the egg into the boiling water using a spoon.
  3. Boil for 60 seconds. Remove and cool under cold running water.
  4. Crack into a large mixing bowl.
Make the Dressing
  1. Add garlic, anchovies, Dijon mustard, Worcestershire, and lemon juice to the bowl with the egg.
  2. Whisk until smooth.
  3. Slowly drizzle in the olive oil while whisking continuously to emulsify.
  4. Season with black pepper to taste.
Prepare the Lettuce
  1. Tear romaine into bite-sized pieces.
  2. Rinse thoroughly and spin or pat dry.
  3. Keep chilled until ready to toss.
Toss the Salad
  1. Add lettuce to the bowl with the dressing.
  2. Toss gently using tongs or clean hands until evenly coated.
  3. Add half the croutons and Parmesan, toss again lightly.
  4. Plate the salad and top with remaining croutons and cheese.

Notes

  • Coddling the egg: Adds richness; use pasteurized egg for safety.
  • Anchovies: Start small and adjust to taste. Anchovy paste works too.
  • Dry lettuce: Wet leaves dilute the dressing, spin or pat dry thoroughly.
  • Croutons: Slightly stale bread and deep golden toast = best texture.
  • Dressing tip: Emulsify slowly for a creamy, stable dressing.
  • Serve fresh: Toss and serve immediately for ideal texture and flavor.