Chef Mia

How to make the best Caesar salad at home

The Best Homemade Caesar Salad

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The Best Homemade Caesar Salad

  • Author: Chef Mia
Print Recipe

Description

This really is the best homemade Caesar salad! With homemade croutons and a creamy homemade dressing.

Ingredients

Scale
  • 3 cups torn bread cubes (, about half of a small loaf)
  • 2–3 tablespoons olive oil
  • Heavy pinch of salt
  • ¼ cup mayonnaise
  • 1 clove of garlic (, minced)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 1 head romaine lettuce (, washed and torn or chopped into bite-sized pieces)
  • Dressing
  • cup Parmesan cheese (, grated, shaved or shredded)
  • Croutons

Instructions

  1. Preheat oven to 375°F.
  2. Drizzle bread cubes with enough olive oil so they are all very lightly coated. Toss and add salt.
  3. Spread out onto a sheet pan and bake until edges turn brown, 7-10 minutes. Keep a close eye on them so they don't burn, stir and toss them as needed.
  4. Set aside while you prepare the rest of the salad. Can be made several days in advance and stored in an airtight container.
  5. Whisk together all ingredients.
  6. Store in the fridge until ready to use. Can be made at least 1 week in advance.
  7. In a large bowl, toss the lettuce with enough dressing to lightly coat the leaves (or to your preference). You may not need all of the dressing.
  8. Add half of the croutons and Parmesan cheese and toss again.
  9. Top with remaining croutons and cheese and serve immediately.

Kale Caesar Pasta Salad!

This is the OG Kale Pasta Caesar salad recipe and Is one of those recipes you’ll want to make again and again. This Kale Caesar Pasta Salad is loaded with pasta, kale and crispy roasted chickpeas for a hearty and wholesome pasta salad that is perfect for any occasion! This recipe comes together in under 40 minutes and can even be prepared in advance for meal prep.

Print

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Kale Caesar Pasta Salad

  • Author: Chef Mia
Print Recipe

Description

Pasta caesar salad with kale and crispy roasted chickpeas! What could be better?

Ingredients

Scale
  • 1 can chickpeas (15 oz)
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 3 tbsp olive oil
  • 4 tbsp lemon juice
  • 2 tbsp tahini
  • 1 tbsp Dijon mustard
  • 1 garlic clove
  • 1 tsp nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 tbsp water
  • 8oz pasta, cooked according to package directions (I use Fusilli Bucati Corti)
  • 1/3 cup grated parmesan cheese (omit for vegan)
  • 5 cups shredded kale

Instructions

  1. Preheat the oven to 375 degrees F. Drain & rinse the can of chickpeas and then place on a baking pan between two paper towels. Roll the chickpeas in the paper towels and remove as much water as possible. Some of the skins will come off the chickpeas, discard the skins. (This will make the chickpeas crispier!) Drizzle olive oil, smoked paprika and sea salt on the chickpeas mixing with your hands or a spoon until evenly coated. Bake for 30-40 minutes.
  2. blend the olive oil, lemon juice, tahini, dijon mustard, garlic, nutritional yeast, salt, pepper and water in a blender until smooth.
  3. Mix the Salad: Add the pasta, kale, chickpeas, parmesan cheese and dressing to a bowl and mix to combine. Serve and enjoy!

EXTRA Crispy Chicken Caesar Salad

Crispy chicken, crunchy parmesan croutons and a mouthwatering homemade dressing – this chicken caesar salad has it all! | www.dontgobaconmyheart.co.uk

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EXTRA Crispy Chicken Caesar Salad

  • Author: Chef Mia
Print Recipe

Description

Crispy chicken, crunchy parmesan croutons and a mouthwatering homemade dressing – this chicken caesar salad has it all!

Ingredients

Scale
  • 1 cup / 240g full fat Mayo
  • 1/3 cup / 30g freshly grated Parmesan
  • 2 Anchovy Fillets
  • 2 tbsp Milk ((preferably whole milk))
  • 1 Lemon, (juice only)
  • 1 tsp EACH: Dijon Mustard, Worcestershire Sauce
  • 1 small clove of Garlic
  • 1/4 tsp EACH: Salt, Black Pepper ((or to taste))
  • 2x 7-9oz/200-250g Chicken Breasts
  • 1 cup / 65g Panko Breadcrumbs
  • 1/4 cup / 40g Flour
  • 2 Eggs, (beaten)
  • 1 tsp EACH: Salt, Garlic Powder
  • 1/2 tsp Black Pepper
  • 1 cup / 240ml Vegetable Oil, (for frying)
  • 2 large heads of Romaine Lettuce, (chopped (approx 8oz/220g EACH))
  • 6 slices of Bacon, (cooked, cooled & diced)
  • 4oz / 120g Ciabatta ((preferably day old))
  • 1/2 cup / 40g freshly grated Parmesan
  • 1 tbsp Olive Oil
  • Salt, Garlic Powder & Black Pepper ((for croutons))

Instructions

  1. Dressing: In a food processor blitz the dressing ingredients until smooth.
  2. Prep Croutons: Dice bread into small bite-sized pieces. Toss with 1 tbsp olive oil, 2 pinches of garlic powder & black pepper and 1 pinch of salt.
  3. Bake Croutons: Add parchment paper to a tray (roughly 12" x 8") and spread over grated parmesan. Spread out the croutons on top then bake in the oven at 180C/350F for 10mins, or until both the croutons and parmesan are deeply golden. Allow to cool (they'll crisp as they cool) then break up just before serving.
  4. Prep Chicken: In a small pot combine 1 tsp salt & garlic powder with 1/2 tsp black pepper. Slice the chicken breasts horizontally through the centre to make 4 even-sized breasts.
  5. Dredge Chicken: Line up 3 large shallow dishes – the first with flour and half of the seasoning mix, the second with beaten eggs and the third with breadcrumbs and the rest of the seasoning. One by one dredge the chicken breasts through the flour, into the egg, then finish in the breadcrumbs, making sure you thoroughly coat at each stage (namely the breadcrumbs).
  6. Fry Chicken: Heat up 1 cup of oil in a heavy-based pan over medium heat until a breadcrumb rapidly sizzles (approx 180C/350F). Two at a time, fry the chicken for 3-4mins each side, or until deep golden, visibly crispy and white/piping hot right through the centre. Place on a wire rack once cooked. Slice into strips once cooled.
  7. Salad: In a large mixing bowl toss the lettuce with your preferred amount of dressing (start off with less than you think then work up). Toss in the bacon and croutons, then serve up individual portions with the sliced chicken on top. Drizzle over more dressing if desired.

How to make the best Caesar salad at home

The Best Homemade Caesar Salad

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Homemade Caesar Salad

  • Author: Chef Mia
Print Recipe

Description

This really is the best homemade Caesar salad! With homemade croutons and a creamy homemade dressing.

Ingredients

Scale
  • 3 cups torn bread cubes (, about half of a small loaf)
  • 2–3 tablespoons olive oil
  • Heavy pinch of salt
  • ¼ cup mayonnaise
  • 1 clove of garlic (, minced)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 1 head romaine lettuce (, washed and torn or chopped into bite-sized pieces)
  • Dressing
  • cup Parmesan cheese (, grated, shaved or shredded)
  • Croutons

Instructions

  1. Preheat oven to 375°F.
  2. Drizzle bread cubes with enough olive oil so they are all very lightly coated. Toss and add salt.
  3. Spread out onto a sheet pan and bake until edges turn brown, 7-10 minutes. Keep a close eye on them so they don't burn, stir and toss them as needed.
  4. Set aside while you prepare the rest of the salad. Can be made several days in advance and stored in an airtight container.
  5. Whisk together all ingredients.
  6. Store in the fridge until ready to use. Can be made at least 1 week in advance.
  7. In a large bowl, toss the lettuce with enough dressing to lightly coat the leaves (or to your preference). You may not need all of the dressing.
  8. Add half of the croutons and Parmesan cheese and toss again.
  9. Top with remaining croutons and cheese and serve immediately.

Kale Caesar Pasta Salad!

This is the OG Kale Pasta Caesar salad recipe and Is one of those recipes you’ll want to make again and again. This Kale Caesar Pasta Salad is loaded with pasta, kale and crispy roasted chickpeas for a hearty and wholesome pasta salad that is perfect for any occasion! This recipe comes together in under 40 minutes and can even be prepared in advance for meal prep.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kale Caesar Pasta Salad

  • Author: Chef Mia
Print Recipe

Description

Pasta caesar salad with kale and crispy roasted chickpeas! What could be better?

Ingredients

Scale
  • 1 can chickpeas (15 oz)
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 3 tbsp olive oil
  • 4 tbsp lemon juice
  • 2 tbsp tahini
  • 1 tbsp Dijon mustard
  • 1 garlic clove
  • 1 tsp nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 tbsp water
  • 8oz pasta, cooked according to package directions (I use Fusilli Bucati Corti)
  • 1/3 cup grated parmesan cheese (omit for vegan)
  • 5 cups shredded kale

Instructions

  1. Preheat the oven to 375 degrees F. Drain & rinse the can of chickpeas and then place on a baking pan between two paper towels. Roll the chickpeas in the paper towels and remove as much water as possible. Some of the skins will come off the chickpeas, discard the skins. (This will make the chickpeas crispier!) Drizzle olive oil, smoked paprika and sea salt on the chickpeas mixing with your hands or a spoon until evenly coated. Bake for 30-40 minutes.
  2. blend the olive oil, lemon juice, tahini, dijon mustard, garlic, nutritional yeast, salt, pepper and water in a blender until smooth.
  3. Mix the Salad: Add the pasta, kale, chickpeas, parmesan cheese and dressing to a bowl and mix to combine. Serve and enjoy!

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