Recipe for: Caesar Salad with Chicken and Grilled Asparagus - photo 1
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Recipe for: Caesar Salad with Chicken and Grilled Asparagus

Pikantne Salads May Day 45 min Medium 7 wyświetleń ~37.35 PLN * - (0)
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Description

Classic Caesar salad in a spring version for the May holiday: juicy chicken breast with crunchy croutons made from rustic bread, homemade dressing based on egg, anchovies, and oil, along with seasonal green asparagus. The dish combines a creamy, slightly spicy sauce with a hint of lemon and the salty depth of anchovies, while serving it with parmesan flakes and optional capers adds a refined character. Great as a standalone dish for a picnic, a light lunch, or an appetizer during the May festivities — visually striking (green strips of asparagus, golden croutons, strips of chicken) and rich in textures: soft leaves, crunchy bread, creamy dressing, and firm meat.

Ingredients Used

Ingredients (16)

Servings:
4
  • Chicken breast 600 g
  • Romaine lettuce 300 g
  • Asparagus 200 g
  • Country bread 200 g
  • Parmesan 80 g
  • Sardine 15 g
  • Chicken egg 2 szt. (~120 g)
  • Olive oil 80 ml
  • Lemon 0.6 szt. (~50 g)
  • Mustard 15 g
  • Garlic 2 ząbki (~10 g)
  • Butter 20 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Capers 30 g
  • Parsley 0.3 pęczków (~10 g)
💰 Szacowany koszt dania: ~37.35 PLN (9.34 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Dressing

1

Prepare all the dressing ingredients: weigh the anchovy (15 g), cut the eggs in half and separate the yolks (use 120 g = 2 pieces). Grate the parmesan (about 50 g for the dressing, leave the rest for decoration). Squeeze the juice from the lemon — you need about 50 g of juice. Peel and finely chop 10 g of garlic (2 cloves).

Ingredients: sardine, Parmesan, Lemon, Garlic
Use a bowl and a small cheese grater. If you prefer, use pasteurized egg yolk instead of raw egg. Tools: grater, small bowl, knife.
2

In a bowl with a capacity of about 500 ml, place the egg yolks, add the crushed anchovy and chopped garlic, as well as 15 g of mustard. Whisk with a fork or a whisk until the mixture becomes uniform (about 30–60 seconds).

Ingredients: sardine, Garlic, Mustard
Use a hand whisk or mixer on low speed. If you see lumps of anchovy, beat harder — they should dissolve in the yolk.
3

Continuing to whisk, slowly pour in 80 ml of olive oil while mixing constantly until a smooth emulsion forms. Add the lemon juice (50 g) in batches and season with 1–2 pinches of salt and 2 pinches of freshly ground pepper. Finally, stir in the grated Parmesan cheese (50 g). Taste and adjust the acidity or salt as needed.

Ingredients: Olive oil, Lemon, Salt, Black pepper, Parmesan
Important: pour the oil in a very thin stream to avoid breaking the emulsion. If the dressing separates, add a teaspoon of hot water and mix vigorously.

Chicken

4

Pound the chicken breasts into even cutlets: place the fillet between two pieces of plastic wrap and gently hit with a meat mallet for 6–8 strikes, until the thickness is about 1.5 cm. Salt (2 pinches) and pepper both sides.

Ingredients: Chicken breast, Salt, Black pepper
Use a cutting board and a meat mallet. Strike evenly, not with force — the goal is to even out the thickness, not to tear the fibers.
5

Heat a pan (preferably cast iron or 26–28 cm in diameter) over medium-high heat. Add 10 g of butter and 1 tablespoon of oil (about 15 ml). When the butter is foaming and starts to brown slightly, add the fillets. Cook for 3–4 minutes without moving them, until the skin is golden, then flip and cook for another 3–4 minutes. The meat should reach an internal temperature of 74°C or when pierced, the juices should run clear without any pink.

Ingredients: Chicken breast, Butter, Olive oil, Salt, Black pepper
Use a kitchen thermometer if you have one. The pan should be hot before placing the meat — this will create a nice crust. Do not fry on too high heat, as you will burn the outside while the inside remains raw.
6

After frying, set the breast aside for 5 minutes on a board, loosely covered with foil. Resting allows the juices to distribute evenly, and the meat will be juicy. After 5 minutes, slice into strips about 1.5 cm wide.

Ingredients: Chicken breast
Use a sharp knife for cutting, slicing against the grain of the meat to ensure the pieces are tender.

Asparagus

7

Prepare the asparagus: snap off the woody ends (they will break naturally where they are tougher). Drizzle lightly with oil (about 5 ml) and sprinkle with a pinch of salt. Heat a large skillet or grill pan and cook uncovered for 2–3 minutes on each side, until they are tender and slightly charred.

Ingredients: asparagus, Olive oil, Salt
For asparagus, it's best to use a grill pan or a grill. Do not exceed the cooking time — they should remain slightly crunchy.

Croutons

8

Cut the country bread into cubes with sides of 1.5–2 cm (200 g of bread). Heat a pan, add 10 g of butter and 10 ml of oil. Toss in the bread cubes and fry over medium heat, stirring every minute, until they are evenly golden and crispy (about 6–8 minutes). At the end, sprinkle lightly with salt.

Ingredients: country bread, Butter, Olive oil, Salt
The best is a non-stick pan. Don't overdo it with the fat — the croutons should be crispy, not greasy.

Salad

9

Wash the romaine lettuce (300 g) under cold water, dry it in a salad spinner or with paper towels. Tear the leaves into bite-sized pieces. In a large bowl, place the lettuce, add 2/3 of the prepared dressing, and gently toss with your hands or tongs for 30–45 seconds, so the leaves are evenly coated but not wilted.

Ingredients: Romaine lettuce, Olive oil, Parmesan, Salt, Black pepper
Use a large bowl to have enough space for mixing. Add the dressing gradually — it's better to add more than to pour too much.
10

Add sliced chicken strips, grilled asparagus cut into 4–5 cm pieces, croutons, and the remaining dressing to taste to the salad. Sprinkle with parmesan flakes and optionally capers (30 g) and fresh, finely chopped parsley (10 g). Gently mix for 10–15 seconds.

Ingredients: Chicken breast, asparagus, country bread, Parmesan, Capers, Parsley
Arrange the ingredients at the end — this way the croutons will stay crispy, and the asparagus and chicken won't cool down the salad.

Serving

11

Transfer the salad to plates so that the strips of chicken and a few asparagus spears are on top. Additionally, drizzle with a little olive oil (5 ml) and sprinkle with freshly ground pepper. Serve immediately to keep the croutons crispy.

Ingredients: Olive oil, Black pepper
Use flat plates with a diameter of 24–28 cm for an aesthetic arrangement of the ingredients. Serve with extra dressing in a sauce boat, if guests want more.

Cleaning and seasoning

12

If there is leftover dressing, store it in a sealed jar in the refrigerator for up to 48 hours. Before reusing, mix well; if it has thickened, add 1–2 teaspoons of warm water and stir.

Ingredients: Olive oil
The dressing contains raw egg — do not store for longer than 48 hours. Tools: a sealed jar or container with a lid.

Fun Fact

💡

Caesar salad was probably created in the 1920s in Tijuana (Mexico) and has no connection to Julius Caesar. The classic dressing contains egg yolk and anchovies, which explains its distinctive umami flavor.

Best for

Majówka piknik lekki obiad na świeżym powietrzu

Tips

🍽️ Serving

Serve immediately after mixing to keep the croutons crispy. For a decorative effect, place a few Parmesan flakes just before serving and a sprig of parsley. You can serve the dressing separately so that guests can decide how much to use.

🥡 Storage

It's best to prepare the salad just before serving. Store any leftover dressing in the refrigerator in a sealed jar for up to 48 hours. Keep the croutons separately in a closed container for up to 2 days, and the asparagus and chicken in the refrigerator for up to 24 hours.

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