Caesar Salad – Classic #1


This is probably one of the most popular salads in the world, and it’s very easy to prepare as well as it can be made in different styles from time to time. The most common version, however, with chicken and bacon has its origin in the 1920’s. According to various sources it was created in Tijuana, Mexico, by the Italian-American restaurateur Caesar Cardini. According to the legend, he created the salad right on America’s national day July 4, 1924.

As common as burgers are on menus around the world, Caesar salad has a shared first place in most hotel bars whether it’s in NYC, Tokyo, London, Milan or in Stockholm. This well composed salad is sometimes served with shrimps instead of the original model and it works quit good whatever protein source you may use.

Below you will find the recipe of a classic Caesar, so have fun and good luck, lets cook.

This is what you need for 4 portions:

  • Romaine lettuce 2pc
  • Chicken fillet medium 3pc
  • Bacon 140g
  • Croutons
  • Parmesan

Caesar Dressing:

  • Olive oil or another dissent one
  • Egg yolks 3pc
  • Anchovies mashed 2pc
  • 1 teaspoon vinegar (taste)
  • 2 spoons of mustard (taste)
  • Garlic cloves 2 pc
  • Salt, pepper
  • Water (if the mayonnaise is too thick)

To make your own mayonnaise:

  1. Mix the egg yolks and mustard in a bowl, add vinegar to taste (Caesar dressing, add anchovies)
  2. Use a balloon whisk and whisk the ingredients together
  3. Carefully pour the oil in a small beam, gently at first and then increase the speed
  4. Taste and add salt, pepper, mustard or vinegar to taste
  5. If the mayo becomes too thick and heavy, you can thin it out a bit with a spoon of water
  6. Now take the garlic and grate it on a grater or use your kitchen knive and mashed it down of your liking and mix down the garlic in the mayonnaise, do not take it all at once, it may be to strong, it’s all up to you

How to do it:

  1. Put on the stove over medium heat and oven on 170 degrees
  2. Salt / pepper chicken fillets, put the chicken fillets in the hot frying pan
  3. Fry the fillets about 2-3 minutes on one side, then turn the fillets in the pan and put the pan in the oven for about 5-6 minutes.
  4. Remove the pan from the oven and let the chicken cool down on a cutting board
  5. Take away the outer shells of roman lettuce if the salad isn’t super fresh, rinse well
  6. Cut the lettuce in about 2-3cm wide, place in a bowl
  7. Now take out the bacon, cut it into strips about 2cm, put the bacon in a frying pan that is already over medium heat, crispy roast
  8. Take 2 peaces of plain bread and cut them into dice sizes and put them in the frying pan. Add a knob of butter and let them get just the right colour roasted before they are ready
  9. Now, carve the chicken fillets into smaller pieces

To assemble it:

  1. Mix the salad with the Caesar dressing to bind it together
  2. Add up nicely on a plate as a small ”mountain”
  3. Add a little bit of the cut chicken on top of the salad
  4. Sprinkle with bacon and croutons

Finish it by tearing some of the Parmesan over the Caesar salad or bring a cheese slicer and cut some thin slices and put them casually over the chicken.


When it comes to drinks and if its been a warm day outside i wourld have preferred something chilled and carbonated, like a bottle of plain water or a lager of some kind. I would also been pleased with a slightly oaked Chardonnay or a glass of Pinot Noir (because it could easily be served a little bit more chilled than other reds) or some other drink of your choice.

Enjoy your lunch / dinner

Keep on cooking!




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