This is not the traditional Caesar salad, but does anyone really know the original recipe? Also, I didn’t want to make a Caesar salad, but the result was quite near to that, so let’s say this is a Caesar-like salad.
Grilled chicken breasts
Parmigiano reggiano cheese
3 Tbsp mayonnaise
2 Tbsp Worcestershire sauce
1 Tbsp Olive oil
Grill the chicken or simply put ready-to-cook frozen chicken strips in the oven.
Instead of croutons, I used bruschetta. So, I toasted some bread under the broiler – I used red onion sourdough bread, which is perfect to make bruschetta or crostini. When the bread is golden brown, rub some garlic over it (cut a garlic clove in half and just rub it over the bread), rub some tomato over the bread (in the same way you did it with the garlic), then add some olive oil and salt.
Put the clean romaine leaves onto a serving plate, add cubes of avocado, the strips of grilled chicken breast – I like the chicken warm – and then toss the dressing over the salad. In order to make the dressing, simply whisk all the ingredients together until creamy and homogeneous. Top with grated parmigiano reggiano cheese.
Note that the original Caesar salad was conceived of by an Italian-born Mexican, so the idea of not chopping the lettuce – which allows you to eat it with your fingers almost like a fajita – and the idea of adding avocado both seem pretty fine to me.