Homemade Caesar Salad with Grilled Chicken and Garlic Croutons

Ingredients

• 1 head Romaine lettuce (Wash, dry and tear into pieces)
• 400 g Chicken fillets (or chicken tenders) (Skinless, cut in half for quick cooking)
• 3 units Fresh eggs (2 for hard-boiled eggs, 1 for the yolk in the dressing)
• 200 g Country bread (or brousqueta bread) (Cut into cubes about 1 cm)
• 100 ml Extra‑virgin olive oil (Divided: 60 ml for the croutons, 20 ml for the dressing, 20 ml for the chicken)
• 2 units Garlic clove (1 for the croutons, 1 for the dressing, pressed or finely chopped)
• 1 pinch Fleur de sel (To season the croutons)
• 1 pinch Dried oregano (herbes de Provence) (Optional, for the croutons)
• 100 ml Whole milk cream (30 % fat) (Base of the Caesar dressing)
• 20 g Anchovy fillets in oil (About 4 fillets, drained and chopped)
• 1 unit Egg yolk (Separated from the rest of the eggs)
• 5 ml Red wine vinegar (One teaspoon for the dressing)
• 40 g Parmesan (Gran à Padano) grated (Grate finely)
• to taste pinch Black pepper (Freshly ground)

Instructions

1. Prepare the garlic croutons

   Cut the bread into cubes about 1 cm. Press one garlic clove into a small bowl, add 60 ml olive oil, a pinch of fleur de sel and, if desired, oregano. Mix, then coat the bread cubes with this mixture. Spread the croutons on a baking sheet lined with parchment paper and bake for 5 minutes at 180°C until golden and crisp.

   Time: PT10M

   Temperature: 180°C

2. Cook the hard‑boiled eggs

   Place the 3 eggs in a small saucepan, cover with cold water, bring to a boil then cook for 9 minutes. Transfer immediately to an ice bath for 2 minutes, drain and peel. Cut each egg into quarters.

   Time: PT12M

3. Prepare the Caesar dressing

   In a bowl, combine 100 ml whole milk cream, the second pressed garlic clove, 1 egg yolk, 40 g grated parmesan, 20 ml olive oil, the chopped anchovy fillets and 5 ml red wine vinegar. Blend with an immersion blender until a smooth emulsion forms.

   Time: PT5M

4. Season and grill the chicken

   Brush the chicken fillets with 20 ml olive oil, lightly salt and pepper. Heat a skillet over medium‑high heat, add the chicken and cook 4 minutes each side until nicely browned and the internal temperature reaches 75°C. Let rest 2 minutes then slice into strips.

   Time: PT10M

5. Prepare the romaine lettuce

   Rinse the romaine leaves, dry them using a salad spinner or a clean towel, then tear into bite‑size pieces. Place them in a large salad bowl.

   Time: PT3M

6. Assemble the Caesar salad

   Pour the Caesar dressing over the romaine, toss lightly. Add the golden croutons, grilled chicken strips and hard‑boiled egg quarters. Sprinkle a little extra parmesan and a turn of black pepper. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

20 g

Fat

25 g

Fiber

3 g