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Caesar Salad

Caesar Salad

Crisp leaves of little Gem lettuce provide the perfect scoops for chunks of tender chicken drizzled with creamy Caesar dressing.  Everything can be prepared ahead, ready for the final assembly.

Serves 12


1 large organic chicken, roasted
Little Gem lettuce

For the dressing:

2 egg yolks, preferably free-range
2 tablespoons lemon juice, freshly squeezed
1 x 2 ozs (50g) tin anchovies
1 clove garlic, crushed
a generous pinch of English mustard powder
1/2 teaspoon salt
1/2-1 tablespoon Worcester sauce
1/2-1 tablespoon Tabasco sauce
6 fl ozs (175ml) sunflower oil
2 fl ozs (50ml) extra virgin olive oil
2 fl ozs (50ml) cold water

I make the dressing in a food processor but it can also be made very quickly by hand. Drain the anchovies and crush lightly with a fork. Put into a bowl with the egg yolks; add the garlic, lemon juice, mustard powder, salt, Worcester and Tabasco sauce. Whisk all the ingredients together.  As you whisk, add the oils slowly at first, then a little faster as the emulsion forms. Finally whisk in the water to make a spreadable consistency. Taste and correct the seasoning: this dressing should be highly flavoured.

To Serve 

Separate the leaves from the lettuces, arrange the leaves over 2 platters.  Remove each breast coarsely from the chicken in one piece.  Pull the meat from the legs and wings and shred it.  Season with salt and freshly ground black pepper.  Cut each breast into 6 pieces each with a little skin attached.  Put a little brown meat in each lettuce leaf, then top with a slice of breast.

Just before serving, drizzle a little dressing over each piece of chicken.  Garnish with watercress sprigs.

(Save the remainder of the dressing for another occasion. Refrigerate until needed).



Enjoy with: White & Sea, Colombard, Sauvignon Blanc: £8.86 per bottle

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