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Chicken Caesar Salad Ingredients For the croutons 3 cups (150g) cubed bread 1-inch cubes 3 tablespoons (45g) olive oil 1/2 teaspoon garlic powder 2 tablespoons (12g) grated Parmigiano Reggiano 1/2 teaspoon kosher salt 1/4 teaspoon black pepper For the dressing 6 anchovies mashed into paste 1/2 cup (120g) olive oil 1 teaspoon Worcestershire sauce 2 large pasteurized egg yolks 1 clove garlic grated 2 tablespoons (30g) lemon juice salt and pepper to taste For the salad 1 1/2 pounds (680g) thinly sliced chicken cutlets 1 teaspoon Diamond Crystal Kosher salt 1/2 teaspoon black pepper 2 tablespoons (30g) olive oil 3 heads romaine outer leaves removed and torn into 3-inch long pieces 3 tablespoons (18g) shredded Parmigiano Reggiano the small hole side of a box grater shaved Parmigiano Reggiano for finishing Want To Save This Recipe
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Add the cabbage to the vinaigrette and toss with tongs to thoroughly coat
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