I read somewhere that Caesar salad is the world's most eaten salad, and there is a good reason for that!
I have made it with both chicken and halloumi, but you can of course make it without this, for a slightly lighter lunch, or side dish!
(You can also use only halloumi for a hearty and filling ve…
Start with the Caesar dressing: Finely chop the garlic and anchovies and put this in a bowl together with the egg, Dijon mustard and red wine vinegar. Pour in the oil gradually while whisking until you get a loose mayonnaise.
(You can also mix the mayonnaise with an immersion blender). If it gets too thick, you can add 1 tablespoon of water. Stir in finely grated parmesan and season to taste with salt, pepper and juice from the lemon.
2
Bread croutons: Cut the bread into cubes. Fry them on a medium heat with a little butter and olive oil until they are lightly golden. Season with a little salt and put them on a plate. Reheat the frying pan with a little butter and oil and fry the chicken first, then the halloumi, until golden.
3
Rinse and dry the lettuce, and cut it into rough pieces.
4
Toss the salad with the desired amount of dressing and about half of the croutons. Serve with the chicken, halloumi, the rest of the croutons and plenty of grated parmesan. You can drizzle the rest of the dressing over the top, or serve on the side!
5
Tip: For extra tasty and cheesy croutons, you can grate some parmesan towards the end of the cooking time so it melts a little around the croutons and becomes crispy!
