Caesar Romano
2 servings
30 minutes
Caesar salad Romano is a classic Italian dish that combines crispy romaine lettuce, tender chicken breast, and a rich dressing. Its origin is linked to Italian restaurateur Caesar Cardini, who allegedly invented this recipe in 1924 in the Mexican city of Tijuana. The characteristic flavor comes from a dressing made with anchovies, Dijon mustard, and Parmesan cheese, while crunchy croutons complete the composition. The dish features a balanced taste— the light acidity of lemon and the spiciness of garlic harmoniously blend with the creamy and salty notes of Parmesan. Caesar salad Romano is often served as a main course or light dinner, and its exquisite flavor makes it a favorite in both home and restaurant menus.
1
Fry the chicken breast until crispy and golden brown.
- Chicken breast: 100 g
2
Make Caesar dressing: blend 1 egg, 1 teaspoon Dijon mustard, 1 clove garlic, a bit of Worcestershire sauce, juice of half a lemon, and 4 anchovies; while blending, slowly add 150 grams of olive oil and 40 grams of grated Parmesan.
- Chicken egg: 1 piece
- Dijon mustard: 1 teaspoon
- Garlic: 1 clove
- Worcestershire sauce: to taste
- Lemon: 0.5 piece
- Anchovies: 4 pieces
- Olive oil: 150 ml
- Parmesan (Parmigiano Reggiano): 70 g
3
Place the romaine on the plate.
- Romano lettuce: 200 g
4
Place the fried and sliced chicken breast.
- Chicken breast: 100 g
5
Add Caesar sauce.
- Olive oil: 150 ml
- Parmesan (Parmigiano Reggiano): 70 g
6
Place a few strips of parmesan on top.
- Parmesan (Parmigiano Reggiano): 70 g
7
Sprinkle the salad with croutons or toast.
- Croutons: to taste
