Our Cookbook

American

Caesar salad

  • YieldServes 4
  • Prep30m
  • Cook10m
  • Effortweeknight

Salad

  • 3 tbsp extra virgin olive oil
  • 2 slices slightly stale bread, cubed
  • 1 romaine lettuce, sliced
  • 2 chicken breasts

Dressing

  • 6–12 tbsp (approx 150ml) mayonnaise
    Mayonnaise make 0.5× batch

    Ingredients

    • 150ml sunflower/vegetable oil
    • 1 egg
    • 1 egg yolk
    • 1 tbsp dijon mustard
    • 2 tbsp white wine vinegar

    Method

    1. Bring the eggs to room temperature
    2. Add the eggs, mustard and 1 tbsp of oil to the food processor (smallest bowl).
    3. Blend for 20 seconds.
    4. Drizzle in the oil
    5. Season and mix in vinegar
    Full recipe
  • 2 tbsp grated Parmesan cheese
  • 0.5 clove garlic, crushed
  • 3–4 anchovies, crushed
  • a few drops of Worcestershire sauce

Method

  1. Fry the cubes of bread in the extra-virgin olive oil over a fairly low heat (it shouldn’t smoke), until they’re golden brown.
  2. Set to one side and season with salt and pepper
  3. Butterfly the chicken breasts
  4. Cook the chicken on a hot griddle pan for a few minutes each side.
  5. Rest the chicken for a few minutes before slicing into chunks
  6. Beat the dressing ingredients together, and loosen with a tablespoon of water.
  7. Toss everything together and serve

Notes

If you don’t have stale bread, just shove the cubes in the oven on 150℃ for a bit to dry them out.

Sub-recipes

Mayonnaise

300ml

Method

  1. Bring the eggs to room temperature
  2. Add the eggs, mustard and 1 tbsp of oil to the food processor (smallest bowl).
  3. Blend for 20 seconds.
  4. Drizzle in the oil
  5. Season and mix in vinegar