Ingredients
Dressing
- 1 cup mayonnaise (Hellman’s or S&W Whole Egg)
- 1/2 tsp garlic, finely minced
- 2 anchovy fillets or 3/4 tsp anchovy paste
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup freshly grated parmesan cheese, or 1/3 cup store bought grated parmesan cheese
- 3 – 4 tbsp milk (to adjust consistency)
- 1/4 tsp salt
- 1/4 tsp black pepper
Bacon
- 150g / 5oz streaky bacon, cooked and chopped
Garlic Croutons
- 2 – 3 slices white bread, 2/3″ / 1.5cm thick
- 1 garlic, cut in half
- 1 tbsp olive oil
- 1/4 tsp salt
Salad Assembly
- 10 cups cos / romaine lettuce, chopped, washed & dried (1 large, 2 medium, or 3 small heads)
- Freshly grated parmesan, for garnish
- 2 – 4 eggs, cooked to your taste, peeled and halved (optional)
- 500g / 1lb chicken breast fillets (2 pieces)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Prepare Dressing: Whizz all dressing ingredients together in a food processor starting with 3 tbsp milk until smooth. Adjust seasoning with salt, pepper, and milk to achieve the desired consistency. Set aside for at least 20 minutes to let the flavors meld.
- Cook Bacon: Place bacon in a cold skillet and turn to medium high heat. Cook until golden and crispy on both sides, then transfer to paper towels to drain and cool. Chop bacon into pieces.
- Make Garlic Croutons: Preheat oven to 180°C (350°F). Toast bread slices until surface is dried but not browned using toaster or oven. Rub bread evenly with cut garlic halves. Remove crusts if desired and cut bread into cubes (about 1.5 cups). Drizzle with olive oil, sprinkle with salt, and bake until golden (7 minutes for sandwich bread, 12-15 minutes for sourdough). Shake tray once during baking for even crisping.
- Cook Eggs (Optional): Place eggs in a saucepan covered with water. Bring to a simmer over medium-high heat, then reduce heat to medium and cook for 3 minutes for soft centers, 4 minutes for firm yolks, or 6 minutes for hard boiled. Cool eggs in cold water, peel, and set aside.
- Cook Chicken (Optional): Pound chicken breasts to even thickness (~1.2cm) or slice in half horizontally. Season with salt and pepper. Using leftover bacon fat in skillet, cook chicken for 5 minutes on one side, flip and cook another 2 minutes. Remove, cover loosely with foil, rest 5 minutes, then slice.
- Assemble Salad: Toss chopped romaine lettuce with half the dressing. Taste and add more dressing if desired. Transfer to serving bowl, top with cooked chicken and eggs if using. Scatter chopped bacon and garlic croutons on top. Garnish with freshly grated parmesan cheese and serve immediately.
Notes
- Use whole egg mayonnaise for authentic creaminess.
- Anchovy paste offers convenience but whole fillets provide a fresher taste.
- Freshly grated parmesan improves flavor but store-bought grated cheese works in a pinch.
- Choose white sandwich bread for fluffy croutons; sourdough results in crunchier croutons but takes longer to bake.
- Wash romaine lettuce thoroughly and dry well to prevent soggy salad.
- Adjust milk quantity in dressing to get desired consistency; thicker for dip, thinner for salad dressing.
- Rubbing bread with garlic raw and hot helps infuse croutons with natural garlic flavor without overpowering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American