Caesar Salad Top Supreme
Elevate your salad game with this irresistible Caesar Salad Top Supreme—a hearty twist on the classic Caesar salad that blends crisp romaine lettuce, juicy grilled chicken, and smoky, golden-crisp bacon. This recipe features homemade garlic croutons crafted from a French baguette and a rich, tangy Caesar dressing made from scratch with anchovy fillets, egg yolk, Dijon mustard, and fresh lemon juice. Topped with ribbons of Parmesan cheese and a touch of freshly cracked black pepper, this salad strikes the perfect balance of flavors and textures. With just 45 minutes from prep to plate, this elevated dish is perfect as a satisfying lunch, dinner, or show-stopping side. Indulge in this easy-to-make yet luxurious salad and impress your family or guests with every bite!
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Ingredients
- 2 heads Romaine lettuce
- 2 pieces Chicken breasts
- 4 slices Bacon
- 1 cup Parmesan cheese
- 1 loaf French baguette
- 5 tablespoons Olive oil
- 2 cloves Garlic cloves
- 6 pieces Anchovy fillets
- 1 teaspoon Dijon mustard
- 1 piece Egg yolk
- 2 tablespoons Lemon juice
- 1 teaspoon Worcestershire sauce
- 0 to taste Salt
- 0 to taste Black pepper
Directions
Step 1
Wash and dry the romaine lettuce thoroughly. Chop into bite-sized pieces and set aside in the refrigerator to stay crisp.
Step 2
Preheat your oven to 375°F (190°C). Slice the French baguette into 1-inch cubes. Toss with 2 tablespoons of olive oil, minced garlic from 1 clove, and a pinch of salt and pepper. Spread on a baking sheet and bake for 8-10 minutes until golden and crisp. Let cool.
Step 3
Season chicken breasts with salt and black pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken for 4-5 minutes on each side until golden and fully cooked through. Remove from the skillet, let rest for 5 minutes, and slice into thin strips.
Step 4
Cook bacon slices in the same skillet over medium heat until crispy. Transfer to a paper towel-lined plate to cool and crumble into pieces.
Step 5
Prepare the Caesar dressing: In a food processor or blender, combine anchovy fillets, the remaining garlic clove (minced), egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, and 2 tablespoons of olive oil. Blend until smooth. Gradually add in the Parmesan cheese and blend again. Adjust with salt and pepper to taste.
Step 6
In a large salad bowl, combine the romaine lettuce, croutons, grilled chicken strips, and crumbled bacon. Drizzle with the prepared dressing and toss gently to coat evenly.
Step 7
Top the salad with extra grated Parmesan cheese and freshly cracked black pepper, if desired. Serve immediately for the freshest flavor.
Nutrition Facts
| Serving size | (2251.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2938.1 |
| Total Fat 142.9g | 0% |
| Saturated Fat 41.1g | 0% |
| Polyunsaturated Fat 9.6g | |
| Cholesterol 651.1mg | 0% |
| Sodium 11941.5mg | 0% |
| Total Carbohydrate 189.5g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 15.0g | |
| Protein 226.8g | 0% |
| Vitamin D 503.3IU | 0% |
| Calcium 1826.5mg | 0% |
| Iron 31.6mg | 0% |
| Potassium 3509.4mg | 0% |
Source of Calories