Chicken Caesar Salad

Name: Chicken Caesar Salad
Yield: Serves 4 as a light main dish
Ingredients: 2 large cloves, garlic, minced fine or pressed through garlic press; 1/4 teaspoon, table salt; 3 tablespoons, extra-virgin olive oil; 3 cups, 3/4-inch bread cubes from 1 baguette or country loaf; 6 tablespoons, kosher salt or 3 tablespoons table salt; 3 tablespoons, granulated sugar; 4 , boneless, skinless chicken breast halves (about 6 ounces each), trimmed of excess fat; , Ground black pepper; 2 , large eggs; 2 tablespoons, lemon juice, plus 2 more teaspoons from one lemon; 1 teaspoon, Worcestershire sauce; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 1 medium clove, garlic, minced fine or pressed through garlic press (about 1 teaspoon); 4 , anchovy fillets (flat), minced (about 1 1/2 teaspoons); 1/3 cup, extra-virgin olive oil; 2 medium heads, romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pices (about 10 cups lightly packed); 1/3 cup, grated Parmesan cheese

10 comments

Appears in Cook's Illustrated May/June 2002

To balance the flavors in this classic salad, skip the ersatz ingredients and look to tradition for the dressing.

SERVES4 as a light main dish

TIME1¾ hours

WHY THIS RECIPE WORKS

In developing our chicken Caesar salad recipe, we wanted to keep the ingredients simple: crisp pieces of romaine cloaked with a rich dressing made from such unlikely partners as egg, Worcestershire sauce, lemon juice, garlic, and Parmesan c...

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