I think I got a few recipes for caesar salad in the cookbooks I have. I like this particular one that I found in the Epicure tabloid from The Age newspaper. The dressing is a lighter and healthier version than the classic caesar dressing, as it is made from yoghurt rather than mayonnaise. The anchovy fillets give a hint of saltiness, you will hardly notice it is from anchovy. I suggest not to use more than 1 garlic clove (and not too big one either), as the garlic is really strong and hot. Also, do make sure you crush the garlic well. I used mortar and pestle to crush the garlic, and also the anchovy so it is easier to combine the ingredients to  make the dressing.

This salad makes a complete meal with the roast chicken, croutons, eggs, bacon and crisp cos lettuce leaves. I used chicken maryland fillets; do trim the fillets and remove the fat.

Chicken caesar salad

(recipe by Jill Dupleix, published in Epicure The Age, Tuesday 26 Jan 2010)

(serves 4)

  • 4 x chicken maryland fillet, trimmed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt and pepper
  • 2 thick slices bread. I used 1 burger bun.
  • 6 slices lean bacon
  • 4 hard-boiled eggs, quatered
  • 2 x baby cos lettuce
  • 2 tablespoons grated parmesan

Baby cos lettuce

Caesar dressing

  • 2 tablespoons yoghurt
  • 1 garlic clove, crushed
  • 2 anchovy fillets
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons lemon juice
  • 1 tablespoon grated parmesan
  • 4 tablespoons olive oil

Step 1. To make the dressing, whisk the yoghurt with the crushed garlic, anchovy fillets, mustard, honey, lemon juice, parmesan, salt and pepper until smooth. While whisking, gradually add the olive oil until runny. Lighten with water if required.

Step 2. Heat oven to 180ºC. Drizzle the chicken fillets with 1 tablespoon olive oil and lemon juice, season well and bake for 25 minutes until cooked. And then set the oven to grill and grill the chicken for 5-10 minutes until golden brown. Place the chicken to a plate to rest.

Step 3. Cut bread into big bite-sized croutons and toss in the remaining oil. Grill the croutons and the bacon for 5 minutes or until crisp, tossing once or twice. I used the same baking tray I used for the chicken. Chop the bacon into small pieces.


Step 4. Cut the lettuce into big bite-sized pieces. Gently toss with the croutons and half the dressing and arrange on the serving bowls. Cut the chicken into bite-sized pieces and scatter on top. Add the quartered eggs and bacon pieces, drizzle with the remaining dressing and scatter the grated parmesan.

Chicken caesar salad