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Le Chaudron recipe
Salade caesar maison
Homemade chicken Caesar salad
⏱ 20 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2nice heads of romaine
150 g (5 oz)grated Parmesan
200 g (7 oz)chicken breasts
8 slicesstale breadfor the croutons
8anchovies in oilfillets
5 clovesgarlic
2very fresh egg yolks
2 tbspDijon mustard
1 tbspwine vinegar
1lemon
150 ml (⅔ cup)extra-virgin olive oil
1 tbspWorcestershire sauce
60 g (2 oz)unsalted butter- 3 tbspolive oilfor the croutons
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 2 nice heads of romaine
- 150 g (5 oz) grated Parmesan
- 200 g (7 oz) chicken breasts
- 8 slices stale bread for the croutons
- 8 anchovies in oil fillets
- 5 cloves garlic
- 2 very fresh egg yolks
- 2 tbsp Dijon mustard
- 1 tbsp wine vinegar
- 1 lemon
- 150 ml (⅔ cup) extra-virgin olive oil
- 1 tbsp Worcestershire sauce
- 60 g (2 oz) unsalted butter
- 3 tbsp olive oil for the croutons
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the romaine leaf by leaf in cold water and spin COMPLETELY dry so the dressing isn’t watered down.
- Cut the leaves crosswise into 3 cm (1 in) strips, keeping the hearts whole for serving.
- For the croutons, cut the 8 slices of bread into 1.5 cm (½ in) cubes. Heat 3 tbsp of olive oil and 30 g (1 oz) of butter in the large skillet over medium heat and toast the bread for 5 minutes, stirring, until golden and crisp.
- Rub the hot croutons with 2 whole garlic cloves. Set aside.
- Season the 200 g (7 oz) of chicken with fleur de sel and plenty of pepper. Heat 30 g (1 oz) of butter in the wiped-out skillet and cook the chicken for 8 minutes per side until golden and cooked through. Let cool slightly and slice.
- For the dressing, blend the 8 anchovies, 3 garlic cloves (germ removed), the 2 VERY fresh yolks, the Dijon, vinegar, 2 tbsp of lemon juice and the Worcestershire for 30 seconds.
- With the blender running, add the olive oil IN A THIN STREAM until thick like mayonnaise. Pulse in 100 g (1 cup) of Parmesan. Go easy on salt (the anchovies are salty) and add plenty of pepper.
- In the large bowl, toss the romaine with the dressing, chicken and croutons. Sprinkle generously with the rest of the Parmesan and pepper, and garnish with the heart leaves.
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