Caesar Salad

Caesar Salad

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READY IN 30min

You can’t beat a classic Caesar salad! Many of us including myself call this the King of Salads for its rich and creamy dressing with salty anchovies and parmesan. Yet this is such a quick and easy recipe that it is regular mid-week meal of mine. And while I love the Caesar salads at a regular haunt of mine, this recipe is a tasty and fresh alternative.

I cook the chicken with plenty of lemon juice and bake the croutons with some garlic. I keep the salad simple with some cherry tomatoes and cucumber because the dressing has all the flavour!


  • 1 round iceberg lettuce
  • Handful of cherry tomatoes
  • Half a cucumber
  • Ground black pepper
  • Olive oil
  • 2 chicken breasts
  • Juice of 1 lemon
  • A few shavings of fresh parmesan
  • Half a ciabatta
  • 2 cloves garlic
  • 1 small tin/ jar of anchovies
  • Handful of small caper
  • 200g creme fraiche
  • Juice of half a lemon
  • 75g grated fresh parmesan


  • 1Pre-heat the oven to gas mark 5 / 180 C. Add the ciabatta, garlic and 2 tbpsn olive oil to an oven dish. Mix well and place in the oven for around 10 minutes.
  • 2Heat a frying pan with a dash of olive oil. Once hot add the chicken. Once the chicken starts to brown add the lemon juice and cook for 10-15 minutes or until crispy and cooked through.
  • 3For the dressing: mix everything together in a small bowl and leave to one side until needed.
  • 4Plate up some lettuce, cucumber and cherry tomatoes.
  • 5Take the chicken off the heat and the croutons out of the oven. Add a bit of chicken and some croutons to each plan. Dollop a generous helping of the dressing into the middle of the salad and scatter some parmesan shavings on top. Season with black pepper and serve!