This crisp and refreshing Caesar Salad features juicy grilled chicken, perfectly boiled Otaika Valley Free Range Eggs and a rich, homemade Caesar dressing with a zesty lemon-garlic kick. Tossed with crunchy croutons and finished with generous shavings of Parmesan, this simple salad is ideal for lunch or dinner.
Summer Caesar Salad
Prep time: 30 minutes | Cook time: 15 minutes | Serves 4 | Recipe by Cecilia Tian @ultimateomnoms
Dressing
½ cup mayonnaise
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
½ cup grated Parmesan cheese
Salt and pepper to taste
⅓ cup extra-virgin olive oil
Salad
1 large Romaine lettuce
1 cup croutons
½ cup grated Parmesan cheese
Two grilled chicken breasts, sliced
4 Otaika Valley eggs
Shaved Parmesan for garnish (optional)
INGREDIENTS
Dressing
In a bowl, whisk together the mayonnaise, Dijon mustard, minced garlic, Worcestershire sauce and lemon juice until well combined.
Stir in grated Parmesan cheese and season with salt and pepper to taste.
Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing.
Refrigerate for at least 30 minutes before using.
Salad
In a large salad bowl, combine the chopped Romaine lettuce, croutons, and grated Parmesan cheese.
Layer grilled chicken slices and eggs on top.
Drizzle with the dressing.
Garnish with shaved Parmesan (optional) and enjoy!
