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Anchovy paste is the ingredient most home cooks skip in Caesar dressing, and it's exactly why store-bought versions rarely taste right - it's what gives the dressing its deep savory backbone without tasting fishy at all. Whisked together with garlic, parmesan, and egg yolk, then tossed with crisp romaine and warm grilled chicken, this is the real version restaurants are copying.
Prep Time
15 min
Per serving
Cook Time
12 min
Servings
2 people
Difficulty
medium
480kcal
Calories
38g
Protein
16g
Carbs
30g
Fat
3g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Season the chicken breasts with salt and black pepper. Heat the olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side, until fully cooked through and reaching an internal temperature of 74°C (165°F). Let rest for a few minutes, then slice.
For the dressing, whisk together the egg yolk, minced garlic, anchovy paste, Dijon mustard, and lemon juice in a bowl until combined.
Slowly drizzle in the olive oil while whisking constantly, until the dressing emulsifies and thickens.
Stir in the grated parmesan and a pinch of black pepper, adjusting the consistency with a teaspoon of water if it's too thick.
In a large bowl, toss the chopped romaine lettuce with enough dressing to coat the leaves evenly, without drowning them.
Divide the dressed lettuce between bowls, top with the sliced chicken, croutons, and extra shaved parmesan.
Serve immediately with lemon wedges on the side.
Whisk the Dressing Slowly: Adding the olive oil in a thin, steady stream while constantly whisking is what allows the dressing to emulsify into a thick, creamy texture rather than separating. Don't Overdress the Lettuce: Add the dressing gradually and toss, tasting as you go - romaine can turn soggy quickly if drenched in too much dressing at once. Use Freshly Grated Parmesan: Pre-shredded parmesan often contains anti-caking agents that keep it from melting smoothly into the dressing - freshly grated blends in far better.
Yes, substitute the raw egg yolk with 2 tablespoons of mayonnaise, which provides similar emulsification and creaminess without the food safety concern of raw egg.
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