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Gordon Ramsay Caesar Salad

Gordon Ramsay Caesar Salad - recipe card
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A classic Caesar salad elevated with a rich, velvety homemade dressing, crisp romaine, golden garlic croutons, and shaved Parmigiano-Reggiano. The dressing gets its signature depth from anchovies, Dijon mustard, and a coddled egg, creating a luxurious texture that coats every leaf. Finished with optional grilled chicken for a satisfying main course.

Ingredients

  • For the croutons: 4 cups crusty sourdough bread, cut into 1-inch cubes
  • For the croutons: 3 tbsp extra-virgin olive oil
  • For the croutons: 2 cloves garlic, finely minced
  • For the croutons: 1/4 tsp kosher salt
  • For the dressing: 1 large egg
  • For the dressing: 2 anchovy fillets, finely minced
  • For the dressing: 1 tsp Dijon mustard
  • For the dressing: 1 clove garlic, grated on a microplane
  • For the dressing: 1 tbsp fresh lemon juice
  • For the dressing: 1/2 tsp Worcestershire sauce
  • For the dressing: 1/3 cup extra-virgin olive oil
  • For the dressing: 1/2 cup finely grated Parmigiano-Reggiano cheese
  • For the salad: 2 large heads romaine lettuce, washed and dried, torn into 2-inch pieces
  • For the salad: 1/2 cup shaved Parmigiano-Reggiano cheese (use a vegetable peeler)
  • For the salad: 1/4 tsp freshly cracked black pepper
  • For the salad: 1/4 tsp kosher salt
  • For the grilled chicken (optional): 2 boneless, skinless chicken breasts (about 1 lb total)
  • For the grilled chicken (optional): 1 tbsp olive oil
  • For the grilled chicken (optional): 1/2 tsp kosher salt
  • For the grilled chicken (optional): 1/4 tsp freshly cracked black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). In a large bowl, toss the sourdough cubes with 3 tablespoons olive oil, minced garlic, and 1/4 teaspoon kosher salt until every cube is evenly coated. Spread the cubes in a single layer on a rimmed baking sheet.
  2. Bake the croutons for 8 to 10 minutes, until golden brown and crisp on the outside but still slightly chewy in the center. Stir once halfway through to ensure even toasting. Remove from the oven and set aside to cool completely; they will crisp further as they cool.
  3. While the croutons bake, bring a small saucepan of water to a boil. Carefully lower the egg into the boiling water using a slotted spoon and cook for exactly 1 minute. Remove the egg and immediately place it in a bowl of cold water to stop the cooking; this coddles the egg, making it safe to use raw while keeping its emulsifying properties.
  4. Crack the coddled egg into a medium mixing bowl. Add the minced anchovies, Dijon mustard, grated garlic, lemon juice, and Worcestershire sauce. Whisk vigorously until the mixture is pale and slightly frothy, about 30 seconds.
  5. While whisking constantly, drizzle the 1/3 cup olive oil into the egg mixture in a very slow, steady stream. Continue whisking until the dressing is thick and creamy, forming a stable emulsion; this should take about 1 minute. If the dressing looks separated, whisk in a teaspoon of cold water to bring it back together.
  6. Fold the 1/2 cup grated Parmigiano-Reggiano into the dressing until fully incorporated. Taste and adjust with a pinch of kosher salt and a little extra lemon juice if desired. The dressing can be made up to 2 days ahead and stored in the refrigerator in an airtight container; bring to room temperature before using.
  7. If making the grilled chicken, preheat a grill pan or cast-iron skillet over medium-high heat. Rub the chicken breasts with 1 tablespoon olive oil and season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  8. Grill the chicken for 5 to 6 minutes per side, until nicely charred and the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes before slicing into 1/2-inch thick strips.
  9. About 10 minutes before serving, place the torn romaine leaves in a large salad bowl. Add the dressing and toss gently but thoroughly with your hands, making sure every leaf is coated but not overdressed. The leaves should glisten without puddles at the bottom of the bowl.
  10. Add the cooled croutons and toss once more to distribute them. Season with 1/4 teaspoon kosher salt and the cracked black pepper. Be careful not to crush the croutons while tossing.
  11. Top the salad with the shaved Parmigiano-Reggiano and arrange the sliced grilled chicken on top if using. Serve immediately; the croutons will lose their crunch if left sitting in the dressing for more than 15 minutes.

Notes

Store leftover dressing in an airtight container in the refrigerator for up to 3 days; the coddled egg makes it perishable, so do not freeze. The croutons can be made up to 3 days ahead and kept in an airtight container at room temperature; re-crisp in a 350°F (177°C) oven for 3 to 4 minutes before using. Once the salad is dressed, it does not store well and should be consumed immediately. The grilled chicken can be refrigerated for up to 3 days; reheat in a 350°F (177°C) oven for 8 to 10 minutes, or until warmed through.

Nutrition

Keywords: Gordon Ramsay Caesar salad, Caesar salad recipe, homemade Caesar dressing, anchovy dressing, garlic croutons, shaved parmesan, grilled chicken salad, romantic dinner, weeknight dinner, Italian salad, classic Caesar

Find it online: https://gordonramsaydishes.uk/gordon-ramsay-caesar-salad/