This Hairy Bikers Caesar salad from British Classics brings together anchovy dressing, ciabatta croutons and a raw egg yolk at around 480 calories with chicken. And it takes about 25 minutes of hands-on work for four, though the chicken needs 30 minutes to marinate first.
Si and Dave say “the key is the little bit of magic that happens with the bringing together of Parmesan, anchovy, egg yolk and crunchy croutons.” And they keep the chicken optional because this works just as well as a simple side without it.
The twist most people miss is where the egg yolk goes, since Si and Dave drop it raw straight onto the dressed salad instead of whisking it into the dressing first. And because the yolk coats the leaves directly when you toss, you get a richer cling on every piece of romaine that a pre-mixed dressing can never give you.
Hairy Bikers Caesar Salad Recipe
Description
A proper Caesar salad from Si and Dave where romaine, Parmesan, anchovy dressing and garlic croutons all come together with a raw egg yolk dropped on at the end. Add griddled chicken if you want the full meal, and allow 30 minutes for it to marinate.
Ingredients
For the Chicken (optional):
For the Croutons:
For the Dressing:
For the Salad:
Instructions
- Butterfly and marinate the chicken: If using chicken, slice into each breast along the long side and open it out like a book so it cooks evenly. Mix the olive oil, lemon juice and oregano in a bowl, season with salt and pepper, then add the chicken and leave to marinate for 30 minutes.
- Griddle the chicken: Heat a griddle pan over a high heat until smoking hot, then cook the marinated breasts for 3 to 4 minutes on each side until cooked through with deep char lines. Set aside to cool slightly before cutting or tearing into strips.
- Make the croutons: Toss the ciabatta cubes in olive oil, season with salt and pepper, then sauté in a frying pan over a medium heat while stirring regularly until crisp and golden. Add the garlic for the last couple of minutes so it toasts without burning.
- Make the dressing: Mash the chopped anchovies into the lemon juice, vinegar and mustard until smooth, then drizzle in the olive oil while whisking constantly until it thickens. Season with salt and pepper to taste.
- Assemble: Rub the inside of a salad bowl with the cut garlic halves, then add the torn romaine, chicken strips if using, and croutons. Sprinkle over the Parmesan and pour the dressing over everything. Drop the raw egg yolk onto the salad and toss thoroughly until the yolk, dressing and Parmesan have coated every leaf, then serve straight away.
FAQs
Can I make this without chicken?
Si and Dave list the chicken as optional and say you can “keep the salad simple and classic” without it. And leaving it out drops the calories to around 350 per serving, so it works well as a lighter starter or side.
They also suggest swapping the chicken for cooked prawns if you want protein without the marinating time. And the salad “makes a great filling for a wrap too,” which is another tip from the headnote that works whether you add chicken or not.
How do you make the Caesar dressing?
The dressing starts with six anchovy fillets mashed into lemon juice, white wine vinegar and Dijon mustard, then you drizzle in four tablespoons of olive oil while whisking constantly until it emulsifies into a thick coating.
Most recipes put the egg yolk in the dressing, but Si and Dave keep it separate and drop it raw onto the finished salad instead. Since the yolk coats the leaves directly when you toss, it gives a richer cling than mixing it into the liquid beforehand, and that one difference is the technique worth learning from this recipe.
Is there a lighter version?
The Hairy Dieters book has a dedicated Chicken Caesar Salad that cuts the oil and uses a lighter dressing while keeping the same anchovy and Parmesan base. And the Chicken and Egg book has a “Griddled Chicken Salad” that Si and Dave say was inspired by their love of Caesar salad, so it follows the same idea with a different balance.
For a quick lighter take on this recipe, halve the olive oil in both the croutons and the dressing and use a non-stick pan instead. You lose a little richness but the anchovy and Parmesan carry enough flavour to hold it together on their own.
Why rub the bowl with garlic?
It leaves a thin layer of garlic oil on the surface that flavours the salad without adding raw garlic chunks. Si and Dave use this same trick in their dauphinoise potatoes where they rub the gratin dish with cut garlic before layering the potatoes.
The technique gives you a background warmth rather than a sharp garlic hit, and it disappears into the other flavours once the dressing goes in. If you want more garlic, crush a clove into the dressing as well, but the bowl-rub on its own is enough for most people.
What goes well alongside this?
On its own with chicken this is a full meal, but as a side it pairs well with anything rich that needs something fresh and sharp to cut through it. Try it next to the cottage pie where the vinegary dressing balances the cheesy mash perfectly.
If you are after a midweek dinner with a salad on the side, the macaroni cheese also works well with a Caesar alongside, since the sharpness of the anchovy dressing cuts through the richness of the cheese sauce.
