Caesar salad

May 5, 2015 (Last Updated: January 11, 2019)

This is one of the things we never take off the menu; people always ask for it.

Caesar salad

Serves: 1
Cooking Time: 20 mins


  • 130g chicken breast
  • 3 rashers streaky bacon
  • 4 white anchovies
  • 1 quail egg
  • 10g Parmesan, shaved
  • 5 croutons
  • 5 whole caperberries
  • 100g mixed salad leaves
  • 45ml (3 tbsp) homemade mayonnaise
  • 100g Parmesan, grated
  • 1 garlic clove, finely chopped
  • 1 anchovy, chopped
  • 50ml water
  • Parmesan (optional), to serve



For the salad, cut the chicken breast into strips and pan-fry in a shallow pan over medium heat until cooked through, about 6 – 8 minutes. Remove from the pan and allow to cool.


Cook the bacon until very crispy in a separate frying pan. Remove from the pan and cool then cut into thick strips.


Gently mix the remaining salad ingredients in a large bowl with the chicken and bacon.


For the dressing, place the mayonnaise in a mixing bowl and mix in the Parmesan, garlic and anchovy. Add the water to thin it out, adding more water if necessary.


To serve, put the mixed salad on a plate then pour over the dressing. Shave more Parmesan on top if desired.


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