Main dishes

Caesar Salad

10 min Cook
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Cesar Salad

Caesar salad is a delicious chicken salad invented in the United States Italian-American chef Cesare Cardini. The salad was so appreciated that it quickly spread around the world as one of the most known North American salads. In the best Italian tradition, Caesar salad is a recipe stemming from reusing ingredients that you already have in the kitchen, like lettuce, cooked chicken strips (grilled, pan-fried, or roasted), cheese scales, and croutons.

What makes the salad so delicious is a silky vinaigrette: while in the United States it’s common to prepare it with mayonnaise, here we have used almond yogurt instead, for a lighter option.

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Caesar Salad

Caesar Salad

corinthian
Caesar Salad is so rich that it is served as a main meal rather than a side dish. The base for the salad is Roman lettuce, cooked chicken strips, cheese scales (or shavings) and croutons. The vinaigrette is made with almond yogurt, lemon juice, fresh chive, and a little maple syrup. So simple, and yet so good!
prep time
5 min
cooking time
10 min
servings
2
total time
15 minutes

Equipment

  • Skillet

  • Salad bowl

  • Mixing glass

Ingredients

  • Lettuce

  • 30 g vegan Parmesan-like cheese block

  • 200 g vegan chicken pieces

  • 2 teaspoons olive oil

  • 1 small fresh rosemary branch (optional)

  • 1 day-old bread bun

  • For the sauce:

  • 150 g almond yogurt

  • Juice of 1/2 lemon

  • Pinch of salt

  • Pinch of pepper

  • 1 teaspoon maple syrup (or honey)

  • 1 teaspoon fresh chive (minced)

Instructions

1

Cook the chicken (if necessary)

If starting from scratch, cook the chicken first. Rinse well the fresh rosemary and mince it with a knife. Add a little oil to a hot skillet, add the rosemary and the chicken pieces. Cook until they start to golden. Remove the chicken from the pan and set it aside to cool down in a large salad bowl.
2

Make the croutons

Dice the day-old bread bun and toss it in the hot skillet you cooked the chicken in. Drizzle with a little olive oil and season with a little salt. Stir until the bread is well toasted, then take off the heat.
3

Prepare the lettuce

Rinse well the lettuce and slice it (not too thin). Transfer to the chicken bowl. Shave the block of cheese and add it to the bowl.
4

Make the vinaigrette

To prepare the vinaigrette, mix together the yogurt, lemon juice, and maple syrup. Add a little salt and pepper, and the fresh chive. Mix well.
5

Compose the salad

Pour the vinaigrette over the salad and toss to coat lettuce and chicken evenly. Add the croutons on top and serve.

Notes

For this recipe, you can sub the vegan ingredients for the standard. If using real chicken, cooking will require a little longer. Also, you can use deli chicken leftovers, or leftover from a previous meal. If using mayo instead of yogurt, omit the maple syrup or honey.
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