Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Caesar Salad Recipe
Lengthy dwell the Caesar Salad! This home made Caesar Salad Dressing will rival that of any nice restaurant. Add chicken to make a meal, prime with a poached or fried egg, or serve it straight up the basic approach.
For a lighter dressing choice, do this mayo-free Caesar salad dressing – it’s unimaginable!
I’m going to name it – Caesar salad is a ache to make, calling for an inordinate quantity of pots and pans to be dirtied within the title of only one salad.
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Meals processor for the dressing – and the mayo makes all of it greasy which is a ache to scrub (or hogs an unlimited quantity of dishwasher house)
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Baking tray for the croutons
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Skillet for the bacon
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Slicing board
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Big bowl to toss the salad – you’ve actually gotta toss with abundance when utilizing creamy dressing, can’t do it within the serving bowl
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Serving bowl
All that for ONE salad.
And but, we do it. As a result of it’s price it!! Particularly the creamy dressing!
There’s all types of variations round, however the basic is made with:
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cos lettuce (aka romaine) – or iceberg will do in a pinch!
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crispy bacon
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croutons – garlic croutons, at that!
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Caesar Salad Dressing
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parmesan cheese, for ending
With the wealthy dressing, I discover that even a “plain” Caesar salad is filling sufficient as it’s to have as a meal. However a typical addition, which you typically discover on the menu of bistros, is chicken and egg. Provides protein and makes it much more satisfying – so I’ve included these are non-obligatory within the recipe under!
When you’ve by no means tried home made Caesar Salad Dressing earlier than, you’re in for an actual deal with. It’s completely sensational, and never even the poshest connoisseur retailer can evaluate to a contemporary home made one.
The key ingredient is anchovy. I do know some individuals would possibly scrunch up their faces on the considered anchovy in a dressing, however severely! It’s the secret ingredient that can flip a “fairly good” dressing right into a restaurant high quality one!
Oh and PS. When you’ve had and liked Caesar Salad when consuming out, you ate anchovies. So cease the nostril scrunching!!😂
Right here’s what you want:
And right here’s learn how to make it. (I already forewarned you – LOTS of washing up. TOTALLY price it!)
Earlier than we go any additional – this is likely to be a salad, however let me banish any false impression in your thoughts that Caesar salad is wholesome. Fats within the dressing and the bacon.
However you realize what? Calorie content material apart, a minimum of I’m getting a lot of greens into my system, proper??
Or put it this manner – a large bowl of Caesar Salad may need the identical energy as a creamy pasta, nevertheless it’s received a complete lot extra vitamin in it!
Simply in case you’re studying all this however dreading the calorie rely you’ll see if you scroll right down to the recipe – DON’T WORRY! Right here’s a (a lot) decrease calorie Yogurt Caesar Salad Dressing.
All of the flavour, however made with a yogurt base as a substitute of mayonnaise so it received’t have that very same wealthy mouthfeel. However nonetheless creamy, similar depth of flavour – and a complete lot more healthy!
Are you able to even inform that that is the low fats model?? NOPE!
And in any case of that, all these pots and pans you’ve dirtied – you get to munch your approach by means of one of many biggest salads ever invented.
That contemporary crisp lettuce. The crunchy garlic croutons. The salty pops of bacon. And that creamy home made Caesar Salad Dressing.
Caesar Salad would possibly take time to make, however it’s price each single second. Actually, really, cross my coronary heart. – Johnsat x
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 garlic , cut in half
- 1 tbsp olive oil
- 1/4 tsp salt
- 150g / 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
- 500g / 1lb chicken breast fillets (2 pieces)
- 1/2 tsp EACH salt and pepper
- 1 tbsp olive oil
Instructions
- 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.
Notes
1. Mayonnaise – the better the mayo, the better than dressing. I like Hellman’s Real Mayonnaise and S&W Whole Egg Mayonnaise – these are creamier and have a smoother, richer flavour than others that can be too vinegary or too sweet.
No Mayo version – sub with Greek Yogurt, add a bit of extra virgin olive oil. Really! Full recipe here.
2. Anchovy fillets are key to achieve a true restaurant quality flavour. You can’t taste it, but it’s the seasoning for the sauce so if you skip it, you’ll need to add more salt. Use the dark brown anchovy fillets in oil that come in a jar or can in the canned fish aisle of supermarkets, not the white anchovy fillets that are brined in vinegar, not oil, that are typically sold at delis, not prepackaged (served on antipasto platters).
Substitutes:
Best / just as good – 3/4 tsp anchovy paste
Next best – 1 tsp of fish sauce (yes really
OK – extra 1/4 cup parmesan plus pinch of salt
3. Parmesan – Store bought pre-grated parmesan is denser than freshly grated which is why you don’t need as much. It won’t whizz up as smoothly either, but personally it doesn’t bother me.
4. Croutons – you want enough bread to make 1.5 cups croutons (on the generous side, but no one wants to run out!). Use plain, normal sandwich bread or make your own – use this dead easy Artisan Bread or if you’re out of yeast, this No Yeast Sandwich Bread.
5. Lettuce – iceberg is also great. Make sure you wash lettuce well in advance to let it dry properly. Dressing won’t coat wet lettuce so make sure it’s dried! I usually chop, wash then dry using a spinner.
Chop into whatever size suits you for eating. I use small cos lettuce and just chop 2 cm / 2/3″ strips. For large ones, peel leaves off, stack and chop.
6. Dressing – Don’t thin the dressing too much, otherwise it won’t cling to the lettuce. You can whizz it up in a blender or use a stick blender too!
7. Croutons – The purpose of this step is to add garlic flavour to the croutons. I prefer not to toss the croutons in minced garlic because the garlic burns before the croutons turn golden.
8. Storage – After tossing in Dressing, salad is good for around 20 minutes (longer than the usual leafy salads), then after that the lettuce starts getting soft. Best to dress just before serving – if taking somewhere, take all components separately.
Dressing will keep 3 to 4 days – seems to get better with time!
8. Nutrition per serving assuming 5 servings as a side dish (no egg or chicken) with 2/3 of the Dressing used (which I think is enough, but because Caesar Salad Dressing is so good, I always like to make a bit more just in case).
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