Caesar salad. The authentic recipe

Caesar salad. This recipe is a very complete food, because it mix meat and vegetables in an only dish. In this occasion we are going to make this recipe using a quality cheeese (not the tipycal sandwich cheese) and the authentic Caesar sauce. As a result we will obtain a delicious salad ideal for any ocassion. Let to see how to make this Caesar salad recipe in few steps.


INGREDIENTS for 4 people:

  • 2 romaine lattuce
  • 7 oz mayonnaise
  • 7 oz. parmesan cheese
  • The juice of 1/2 lemon
  • 1.5 oz. preserved anchovies
  • 1 tsp mustard
  • 1 garlic clove
  • 3.5 oz. croutons
  • 1 tsp of english sauce “worcester”
  • 2 chicken breasts
  • Cherry tomatoes (optional)
  • Arugula (optional)
  • Salt and pepper
  • Oil


1.- At first, we are going to prepare the most important ingredient for this recipe: The Caesar sauce. In a blender, add the mayonnaise along with a garlic clove, the anchovies previously drained from its oil, mustard, the juice of lemon, the worcester sauce and 1.5 oz. parmesan cheese. Beat all ingredients. If you obtain a very dense sauce, you can add a little of milk and beating until it is a little more liquid.

2.- Once the sauce is made, season and cut the chicken breasts into cubes the size of a bite. Then, put them in a pan with a little of oil over high heat. Cook them for about some minutes, until they are browned.

3.- While the breasts are cooking, in a bowl put a pair of tbsp of the sauce. Over it, add the lettuce previosly cut into pieces, cherry tomatoes cut by middle and some arugula (this ingredients are not typical of this recipe, but they will give more colour and flavour our elaboration), the croutons, the rest of the parmesan cheese cut into thin slides and the cooked chicken. Finally, dress all ingredients with more Caesar sauce and serve it inmediatelly.

The chicken heat will give to our Caesar salad recipe a very interesting warm touch. It is very easy to make at home! Try it!

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  1. Marta Kruk 21/05/2019
    • Veronica Redondo Hijarrubia 28/05/2019

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