Caesar Salad - with homemade Caesar Salad Dressing

Name: Caesar Salad - with homemade Caesar Salad Dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 1 cup mayonnaise ((Hellman's or S&W Whole Egg) (Note 1)); 1/2 tsp garlic (, finely minced (use garlic press, if you can)); 2 anchovy fillets ( or 3/4 tsp Anchovy paste (Note 2)); 2 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1/2 cup freshly grated parmesan cheese (, or 1/3 cup store bought grated parmesan cheese (Note 3)); 3 - 4 tbsp milk ((to adjust consistency)); 1/4 tsp salt; 1/4 tsp Black pepper; 2 - 3 slices white bread (, 2/3" / 1.5cm thick (Note 4)); 1 g arlic (, cut in half); 1 tbsp olive oil; 1/4 tsp salt; 150 g / 5oz streaky bacon (, cooked and chopped); 10 cups cos / romaine lettuce (, chopped, wash & dried (1 large, 2 medium, 3 small) (Note 5)); Freshly grated parmesan (, for garnish); 2 - 4 eggs (, cooked to your taste, peeled and halved); 500 g / 1lb chicken breast fillets (2 pieces); 1/2 tsp EACH salt and pepper; 1 tbsp olive oil

Recipe video above. This homemade Caesar Salad Dressing recipe will rival that of any great restaurant! Anchovy is key to proper flavour in the dressing - every self respecting restaurant uses it, so if you've had Caesar Salad out and loved it, you've eaten anchovies!Add chicken to make a

⏱️ 40 min 🔪 Prep: 20 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (128) 👁️ 4 views

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Caesar Salad - with homemade Caesar Salad Dressing

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

5 servings

1 cup mayonnaise ((Hellman's or S&W Whole Egg) (Note 1))
1/2 tsp garlic (, finely minced (use garlic press, if you can))
2 anchovy fillets ( or 3/4 tsp Anchovy paste (Note 2))
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 cup freshly grated parmesan cheese (, or 1/3 cup store bought grated parmesan cheese (Note 3))
3 - 4 tbsp milk ((to adjust consistency))
1/4 tsp salt
1/4 tsp Black pepper
2 - 3 slices white bread (, 2/3" / 1.5cm thick (Note 4))
1 g arlic (, cut in half)
1 tbsp olive oil
1/4 tsp salt
150 g / 5oz streaky bacon (, cooked and chopped)
10 cups cos / romaine lettuce (, chopped, wash & dried (1 large, 2 medium, 3 small) (Note 5))
Freshly grated parmesan (, for garnish)
2 - 4 eggs (, cooked to your taste, peeled and halved)
500 g / 1lb chicken breast fillets (2 pieces)
1/2 tsp EACH salt and pepper
1 tbsp olive oil

Steps

Whizz all ingredients in food processor until smooth, starting with 3 tbsp milk.
Taste and adjust salt and pepper as desired, and use milk to get the dressing to the desired consistency. (Note 6)
Set aside for 20 minutes+ to allow flavours to develop.
Place bacon into a cold skillet (no oil), then turn onto medium high. Cook until golden, turn, cook other side until golden. Remove onto paper towels, cool, then chop.
Preheat oven to 180°C/350°F.
Toast bread in the toaster for 1 minute (or oven for 2 minutes each side) until surface is dried but not browned.,
Rub both sides of each piece of bread with the cut side of the garlic (Note 7).
Remove crust from bread (optional) and cut into cubes - around 1.5 cups. Drizzle with 1 - 2 tbsp olive oil, sprinkle with salt, then bake until golden, shaking the tray once. Sandwich bread will take around 7 minutes, sourdough and similar breads take 12 - 15 min.
Place lettuce in bowl with 1/2 the Dressing. Toss well, taste, then decide if you want more Dressing.
Transfer to serving bowl. (Top with chicken and egg if using) Scatter over with bacon and croutons. Sprinkle with parmesan and serve!
Eggs: Place the eggs in a saucepan and cover with water. Place over medium high heat and bring to simmer. Once the water is simmering, turn down to medium (gentle simmer) and cook for 3 min (for soft centres), 4 min for firm yolks and 6 min for hard boiled. Remove eggs, run under cold water for 15 sec then leave submerged in a bowl of cold tap water for 5 min. Peel then set aside. (Note 6)
Chicken: Either pound the chicken to about 1.2cm/ 1/2" even thickness, or slice each breast in half horizontally. Sprinkle both sides with salt and pepper. Use bacon fat remaining in skillet. Cook first side for 5 min, turn then cook the other side for 2 min. Remove, cover loosely with foil and rest for 5 min. Cut into slices.

Nutrition Facts (per serving)

396 kkal

Protein 12g (21%)

Carbs 10g (18%)

Fat 35g (61%)

Macronutrients

Calories39620% DV

Protein12g24% DV

Carbs10g3% DV

Fat35g54% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 88

Per Serving Rp 18/serving

🏠 Save ~Rp 176 compared to buying!

📋 Price Breakdown (5% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
mayonnaise	1 cup	-	-
garlic	0.5 tsp	-	-
anchovy fillets	2	-	-
fresh lemon juice	2 tbsp	-	-
Dijon mustard	1 tsp	-	-
Worcestershire sauce	1 tsp	-	-
freshly grated parmesan cheese	0.5 cup	-	-
- 4 tbsp milk	3	-	-
salt	0.25 tsp	-	-
Black pepper	0.25 tsp	-	-
- 3 slices white bread	2	-	-
arlic	1 g	-	-
olive oil	1 tbsp	-	-
salt	0.25 tsp	-	-
/ 5oz streaky bacon	150 g	-	-
cos / romaine lettuce	10 cups	-	-
Freshly grated parmesan	-	-	-
- 4 eggs	2	-	-
/ 1lb chicken breast fillets	500 g	-	-
EACH salt and pepper	0.5 tsp	Rp 35.000/kg	Rp 88
olive oil	1 tbsp	-	-