People tell me this is the best Caesar salad they’ve ever had. I tend to believe them. Try this dressing, it is perfection.

Lettuce. Definitely use Romaine lettuce, not iceberg – it’s bitter. If you got a mini Romaine, that’s even better.

Chicken. Use chicken fillets. Alternatively, use cleaned fried or grilled shrimp or lightly salted salmon.

Avocado is not usually included in Caesar, but it really should be there. Try it.

Bacon and breadcrumbs. If you are on a diet or it goes against your diet, you can skip these ingredients.

Tomatoes. Please use cherry tomatoes.

Dressing. Yes, anchovies are a must! The first time, you can make the dressing without Worcestershire sauce. But please use anchovies. If you don’t want to make the base for the dressing yourself, you can use 100 grams of ready-made mayonnaise and add anchovies, garlic, and Worcestershire sauce to it.

Yolks for the dressing. You can use the yolks of quail eggs, in which case use 5 yolks, instead of 1 chicken yolk. Or use pasteurized yolks from a bag.

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Spicy Caesar Salad with chicken, avocado, and perfect dressing

Recipe

PREP TIME	COOK TIME	MAKES
10 minutes	20 minutes	2 servings

INGREDIENTS (serves 2)

• 1 head of Romaine lettuce
• 350 g (12 oz) cherry tomatoes
• 2 chicken fillets (500 g, 17 oz)
• 1 avocado
• 4 strips of bacon
• 1 fresh chili pepper
• 2-4 slices of bread
• 2 tbsp grated parmesan
• 2-3 tbsp vegetable oil
• Ground black pepper

Dressing:

• 2 chicken egg yolks (or 40 g, 1.5 oz pasteurized egg yolks from a bag)
• 5.5 tbsp (80 g, 3 oz) olive oil (without a strong flavor)
• 2 tsp Dijon mustard
• 2 tbsp grated parmesan
• 5 anchovy fillets
• 1 garlic clove
• 1 tsp lemon juice
• 1 tsp Worcestershire sauce

INSTRUCTIONS

1. Separate the lettuce leaves, coarsely chop or tear with your hands them, and pour ice water over them. This way they’ll soak up the moisture, come to life, and become crispier. Keep the leaves in water until you are ready to mix the salad. Then rinse the leaves in a colander and lightly dry on a paper towel. Or use a salad spinner.
2. Place the bacon strips in a cold skillet and fry over low heat on both sides until golden. Dry the bacon on a paper towel. Save the fat in the skillet.
3. Prepare the dressing. Use the small bowl of a food processor or an immersion blender. Blend the yolks with the mustard. Pour in the oil a bit at a time. The mayonnaise should be very thick. Add the crushed garlic, anchovies, lemon juice, and Worcestershire sauce. Blend until smooth. Add the parmesan. Mix.
4. Cut the chicken into flat slices. Lightly salt and pepper.
5. Remove the burnt bacon bits from the skillet with a paper towel. Add vegetable oil to the pan and increase the fire. Fry the chicken pieces on both sides until golden. Transfer to a paper towel.
6. Break the bread with your hands and toast it in a dry skillet (no oil). Remove from the heat and drizzle with olive oil.
7. Cut the cherry tomatoes in half. Peel and coarsely chop the avocado. Thinly slice the chili.
8. Mix together the lettuce leaves, tomatoes, and avocado. Toss with the dressing. And stir with your hands. It may seem unpleasant to do, but the dressing is thick and it is best distributed with your hands. Don’t add salt, the anchovies in the dressing are salty.
9. Place the salad in layers. First, a layer of salad, then add a few pieces of chicken. Cover with a layer of salad, then more chicken pieces, and the rest of the lettuce on top.
10. Cut the chili into rings.
11. Add croutons and chili rings, sprinkle with grated Parmesan, and season well with fresh ground pepper. Serve immediately.

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