Caesar salad is a popular dish in my house. The lovely chicken with different dressings and vegetables give it different ways to eat. Anchovies are not popular in this house, so I never use them, and I tend to use the same sort of things to make it. I think there are dozens of caesar salad recipes, and I am convinced they all depend on the type of caesar salad dressing recipe.
- 1 Medium Lettuce (Washed.)
- 500g Tomberries or Cherry Tomatoes (Washed)
- 200g Croutons (Home Made, or Bought)
- 20g Parmesan (For shavings, or you can buy them ready to use.)
- 1 Medium Chicken. (Pre- Cooked, with chicken diced.)
- 1 clove Garlic (Crushed)
- 2 teaspoons Parmesan (Ground or grated.)
- 4 - 5 tablespoons Mayonnaise
- 1-2 tablespoon White wine vinegar (Use if the dressing is too thick to pour.)
- 1 Medium Chive (Finely chopped.)
- 1 teaspoon Peppercorn (Ground, to taste.)
- Wash and make a bed with the lettuce.
- Simply sprinkle on the chicken, croutons and parmesan shavings.
- I was lazy and used a pre-bought, but if you don’t have a dressing to hand, make one. I wish I had made mine as the bought one was too vinegary for my taste.
- Crush a garlic clove (or use ground garlic if you don’t have any).
- Add two teaspoons of ground parmesan or 10g grated parmesan. If you like strong cheese, you can up this to double.
- Mix it into 4 – 5 tablespoons of mayonnaise.
- Add the finely chopped chives.
- Grind a teaspoon of peppercorns into the dressing.
- Add 1 – 2 tablespoons of white wine vinegar until the dressing is pourable.
- Pour dressing over salad.
- Add tomatoes or tomberries to the top of the salad.
It’s also nice with a few bits of cooked bacon added.
Tesco sell parmesan shavings in small pots which are perfect, but they do work out expensive that way I think