Bruno Albouze Grilled Salad Caesar Salad

Grilled Chicken Caesar Salad

Yields4 ServingsPrep Time45 minsCook Time8 minsTotal Time53 minsDifficultyBeginnerRating


 200 g Romaine heart
Anchovy Mixture
 50 g Parmigiano Reggiano, grated
 50 g Anchovy in olive oil, drained
 10 Garlic cloves, germ removed
 30 g Water
 20 g Egg yolk (1)
 5 g Dijon mustard
 200 g Grapeseed oil
 10 g Lemon juice, or vinegar
Caesar Dressing
 235 g Mayonnaise
 15 g Balsamic vinegar
 15 g Dijon mustard
 5 g Worcestershire sauce
Parmesan Tuile
 30 g Parmesan (For one tuile)
Grilled Chicken
 750 g Chicken breasts (4)
Lemon Confit
 1800 g Organic Meyer lemons
 900 g Kosher salt
 100 g Sugar



The salad's creation is popularly attributed to restaurateur Caesar Cardini, an Italian immigrant who managed restaurants in Tijuana and the United States in the 1920s. The caesar salad is probably the most popular restaurant salad in the country, with plenty of variations around the theme of romaine lettuce, Parmigiano Reggiano, Romano or Mexican Cotija cheese with toppings such as steak, grilled chicken, seafood, anchovy fillets, capers, avocado, cherry tomatoes, bacon, croutons, bruschetta, parmesan tuiles etc… The dressing makes it!

Anchovy Mixture

Turn into paste, the anchovies along with the parmesan, garlic, and water. Set aside.


Have all ingredients at room temperature. Use a whisk or immersion blender. Mix egg yolks with mustard and pour in oil in thin stream – the mixture will begin to thicken. Continue adding oil as it goes until done. Add a splash of vinegar or lemon juice, and season with salt and pepper. Refrigerate for up to 3 days.

Ceasar Dressing

Combine anchovy mixture with the mayonnaise, and add remaining ingredients and season with salt and pepper. Readjust consistency with more water if needed.

Parmesan Tuile

Heat up a large skillet. Sprinkle the Parmesan on the bottom of the pan, cook or bake in a 375ΒΊF/190ΒΊC for about 6 minutes. When the cheese begins to bubble and turn golden brown remove melted cheese from pan. Cut immediately the center using a large cookie cutter or brake into pieces.

Grilled Chicken

Butterfly chicken breasts, and season with grapeseed oil, salt and pepper. Heat up grill until it smokes. Grill breasts for about 4 minutes on each side. Let rest 10 minutes before slicing.

Lemon Confit (Optional)

Mix salt and sugar together. Squeeze out a couple of lemons. Quarter remaining lemons but not all away through. Stuff each lemon with the salt-sugar mixture. Pack lemons into jars alternating with more salt-sugar mixture and juice. Seal and refrigerate the lemons for at least 2 weeks. Best after 3 months and can be kept for more than a year. Lemon confit can also be canned and sterilized; they'll keep for years at room temperature. To use the cured lemons, remove the flesh and scrape the remaining white part saving the peel only. Rinse well and cut into fine dices.


To get crispy salad, soak romaine in ice water and drain well and pat dry. Season greens generously with the caesar dressing, and lemon confit if desired. Layer with slices of grilled chicken and top with the parmesan tuile. Garnish the hole with with well seasoned romaine. Enjoy!

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