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Clean recipe · gordonramsayrecipes.uk

Gordon Ramsay Caesar Salad Recipe

Adapted from Gordon Ramsay's Ultimate Home Cooking (2013), this big caesar salad pairs a classic egg yolk and anchovy emulsion with Parmesan-crusted croutons and griddled butterflied chicken. A three-book Ramsay recipe, each version with a different dressing base.

Original recipe: gordonramsayrecipes.uk

Yield:
4 servings
Prep:
15 min
Cook:
15 min
Total:
30 min
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Gordon Ramsay Caesar Salad Recipe

Ingredients

  1. 150g (5 oz) day-old sourdough bread, torn into 2cm (¾ in) chunks
  2. 2 tbsp olive oil
  3. 50g (2 oz) Parmesan cheese
  4. 2 cos (romaine) lettuce or 4 baby gem, washed and sliced, not too thinly
  5. 2 skinless boneless chicken breasts, butterflied
  6. Sea salt and freshly ground black pepper
  7. 2 free-range egg yolks
  8. 1 tsp Dijon mustard
  9. 1 tbsp red wine or sherry vinegar
  10. 150ml (⅔ cup) olive oil
  11. 1 x 50g (2 oz) tin best-quality anchovies in olive oil
  12. 2 garlic cloves, peeled and finely crushed
  13. 75g (3 oz) Parmesan cheese, finely grated
  14. Juice of 1 lemon, or to taste

Instructions

  1. Make the croutons: Toss the bread chunks with the olive oil, a pinch of salt and pepper. Fry in a large pan over medium heat until golden and crisp. Grate three-quarters of the 50g Parmesan over the hot croutons, toss in the pan so the cheese melts on, then transfer to a plate.
  2. Build the dressing: Whisk the egg yolks, Dijon and vinegar together. Drizzle in the olive oil slowly, whisking non-stop, until it thickens like double cream (heavy cream). Chop the anchovies and garlic into a rough paste, stir it through, then add the Parmesan, lemon juice and a splash of water to loosen.
  3. Cook the chicken first: Season the butterflied breasts on both sides. Cook on a hot griddle (grill pan) for 3-4 minutes each side, until golden and cooked through. Watch any thinner pieces, they finish first.
  4. Dress the resting chicken: Transfer the chicken to a plate and spoon some of the remaining dressing over while it rests for 5 minutes. As it cools, the anchovy, garlic and Parmesan seep right into the meat.
  5. Assemble the salad last: Put the lettuce in a serving bowl with a squeeze of lemon and half the dressing. Sprinkle over half the croutons and mix well. Top with the remaining croutons and the last of the Parmesan.
  6. Slice and serve: Cut the chicken into diagonal strips and serve warm, either mixed through the salad or alongside in its own dish with extra dressing spooned over.