Modern Caesar Salad

For the Caesar dressing

• 1 small clove garlic, minced
• 2 anchovy fillets packed in oil
• ¼ tsp kosher salt, or fine sea salt
• 1 egg yolk
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 tbsp freshly squeezed lemon juice
• ½ cup extra-virgin olive oil
• 2 tbsp water

For the salad

• 2 hearts of romaine, about 8 oz (225 g) total
• 10 cherry tomatoes + 1 tsp (5 ml) olive oil, salt, and pepper
• 1 oz bacon or pancetta
• 3 slices stale whole wheat crusty bread, or white crusty bread + 1 tbsp (15 ml) olive oil, salt, and pepper
• 8 oz boneless chicken breast 1 tbsp (15 ml) olive oil, salt, and pepper
• 1/4 tsp garam masala spice blend
• 1 ripe avocado
• Shaved Parmigiano-Reggiano cheese

To make the Caesar dressing:

• In a mini food processor (or a blender for a smoother consistency), combine the minced garlic clove, anchovy fillets, and sea salt. Pulse until a fine paste forms, ensuring no large chunks of anchovy remain. Next, add the egg yolk, Dijon mustard, Worcestershire sauce, and fresh lemon juice to the processor. Pulse again, just enough to thoroughly mix all these ingredients. With the food processor running on high speed, slowly drizzle in the extra-virgin olive oil, about 2 tablespoons (30 ml) at a time. This slow addition is crucial for proper emulsification, resulting in a thick and creamy dressing. Finally, add the water and pulse once more to reach your desired consistency. Taste the dressing and season with freshly ground black pepper and a tiny pinch of salt if needed, remembering that the salad components like chicken, bacon, and Parmigiano-Reggiano will also contribute saltiness. Transfer the finished dressing to a clean screw-top jar and refrigerate until you’re ready to use it. It can be made a day in advance for convenience.

To prepare the salad components: 

• Begin by preheating your oven to a hot 450°F (230ºC). This high temperature is key for quickly roasting the tomatoes and crisping the croutons.
• Prepare the romaine lettuce: trim the root end from the hearts of romaine, then cut the leaves crosswise into roughly 1-inch thick (2.5-cm) slices. Thoroughly wash the cut lettuce under cold running water to remove any dirt. Use a salad spinner to dry the lettuce completely; this is essential to ensure the dressing adheres properly and the salad doesn’t become watery. Place the dried lettuce in a large mixing bowl and set aside.
• Line a sturdy baking sheet with aluminum foil for easier cleanup. In a medium bowl, gently toss the cherry tomatoes with 1 teaspoon (5 ml) of olive oil, a pinch of fine sea salt, and a generous grind of fresh black pepper. Make sure the tomatoes are lightly coated. Arrange the seasoned tomatoes on one side of the prepared baking sheet, spreading them out into a single layer so they don’t touch. This allows them to roast evenly and caramelize without steaming. Do not put them in the oven just yet.
• For the croutons and bacon: cut the stale crusty bread into bite-sized cubes (you can remove the crusts if you prefer a softer crouton interior, but the crusts add extra crunch). Next, slice the bacon or pancetta into tiny, manageable pieces. In the same bowl you used for the tomatoes (no need to wash it!), combine the bread cubes, bacon bits, 1 tablespoon (15 ml) of olive oil, and some freshly ground black pepper. Toss everything together vigorously until the bread and bacon are well coated. Spread this mixture on the other side of the prepared baking sheet, creating a single layer of bread cubes to ensure maximum crispness.
• Carefully transfer the baking sheet with the tomatoes, bread cubes, and bacon to the preheated oven. Roast for approximately 8 minutes, or until the cherry tomato skins just begin to burst, the bread cubes are golden brown and crunchy, and the bacon bits are wonderfully browned and crisp. During the roasting process, be sure to stir the bread and bacon mixture every 2 minutes to encourage even browning. However, leave the tomatoes undisturbed to allow them to caramelize properly. Keep a close eye on everything; if the tomatoes finish cooking before the croutons, remove them from the baking sheet and continue roasting the bread and bacon until perfectly crisp. Reserve both the roasted tomatoes and the bacon croutons until you are ready to assemble and serve the salad.

To cook the chicken:

• Slice the boneless chicken breast into long, thin strips, which will cook quickly and absorb the flavors beautifully. In a medium bowl (the same one you’ve been using for other components!), combine the chicken strips with 1 tablespoon (15 ml) of olive oil, the garam masala powder, freshly ground black pepper, and a pinch of fine sea salt. Toss everything together until the chicken is thoroughly coated with the spices. Heat a medium-sized pan over medium-high heat. Once hot, add the seasoned chicken strips in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Allow the chicken to sit undisturbed for about 3 minutes to develop a beautiful golden-brown sear on one side. Then, flip the chicken pieces and cook for another 3 minutes, or until the other side is similarly golden and the chicken is cooked through and no longer pink in the center. Avoid overcooking to keep the chicken tender. Remove the chicken from the pan as soon as it’s done. While the chicken is still hot, cut it into bite-sized pieces for easy eating. You can return the cut chicken to the warm pan (off the heat) to keep it warm until you’re ready to assemble the salad.

To assemble the modern Caesar salad

• This is the crucial step – assemble the salad just before serving to maintain optimal crispness and freshness! This salad truly doesn’t like to wait once dressed.

  First, prepare the avocado: cut it into neat cubes. This should be the very last prep step for fresh ingredients to prevent premature browning. In the large bowl containing your washed and dried romaine leaves, add a generous amount of the homemade Caesar dressing. Start with less and add more to taste, tossing gently but thoroughly to coat every leaf. Next, add the warm chicken bites, the crispy bacon croutons, and the freshly cubed avocado to the dressed romaine. Carefully toss everything together one last time, ensuring all ingredients are well distributed. Divide the vibrant salad equally into 2 main course bowls or 4 appetizer bowls. Finally, artfully distribute the sweet roasted cherry tomatoes over each serving and garnish generously with elegant shavings of Parmigiano-Reggiano cheese. Serve immediately, perhaps with extra dressing on the side for those who prefer a richer experience. Enjoy the harmonious blend of flavors and textures in this truly modern Caesar creation!

• Recipe Credit: Adapted from Nicole Stich, Delicious Days.

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