Ceasar Salad(ish)

Crispy Chicken Caesar Salad(ish)

I love a good Caesar salad. Now, there’s always a debate: does chicken belong in a Caesar? I’d argue it’s actually better without - unless you’re adding a crispy chicken schnitzel. In that case, it 100% belongs. So yes, it’s in this recipe. If you disagree… well, make it without the chicken (we just can’t be mates, that’s all).

Time hack: If you're short on time, just blend the dressing ingredients. Otherwise, take the scenic route and chop everything by hand like I’ll describe below.

Not into raw egg yolks? Fair. Leave them out if you’d rather not go down that road - you’ll lose a bit of creaminess, but no need to sub anything in. Just take it on the chin.

Serves 4

Salad Ingredients

  • A big ol’ head of salad leaves of your choice (romaine, iceberg - even spinach works)

  • ½ red onion, thinly sliced and soaked in cold water (takes the edge off the raw taste)

  • Parmigiano Reggiano, shaved - go heavy or light, up to you

  • Old bread, cut into crouton-sized chunks

  • Garlic powder

  • 2–4 eggs, hard-boiled (8 minutes) - optional, but tasty. Do recommend.

  • 4 chicken schnitzels - one per person

  • Optional: Swap eggs for chickpeas if you're out - works surprisingly well

For the Dressing

  • 1 small can of anchovy fillets (in olive or sunflower oil)

  • 4 garlic cloves

  • 2 egg yolks

  • 2 tablespoons Dijon mustard. Not heaped. just a good full tablespoon.

  • A few squeezes of lemon juice

  • Good quality olive oil

Method: Salad

Start with the croutons. Cut your bread into bite-sized chunks, toss with a bit of oil and garlic powder, and bake at 160°C until crisp. Set aside.

While that’s happening, boil your eggs (if using). 8 minutes does the trick. Rinse under cold water or drop into an ice bath right away.

Wash and dry your salad leaves. Roughly chop into bite-sized pieces and toss into a large bowl.

Drain your red onion, then add it to the bowl along with the cheese and eggs (or chickpeas). Save a bit of each to sprinkle on top later.

Cook your schnitzels according to the package instructions.

Method: Dressing

Time-crunched? Blend it all.
Got a few extra minutes? Chop it by hand for extra texture and depth.

Start with the garlic. Add a pinch of flaky salt and mince it finely - rub the salt into it with your knife for a bit of a paste.

Finely chop the anchovies and mix into the garlic.

Add the yolks and mustard. Mix well.

Squeeze in some lemon juice to cut through the saltiness.

Slowly drizzle in olive oil while mixing - you want a punchy, bold dressing here. Don’t be shy - it’ll mellow once it hits the salad.

To Serve

Once all your salad ingredients are in the bowl, add the dressing and mix well. Taste and adjust seasoning if needed.

Slice up the schnitzels and lay them over the top.

Finish with a final sprinkle of cheese, onion, or egg if you saved some.

Bon app!