June 29, 2022

This salad’s genius begins with a double-duty dressing-slash-marinade (that you simply do not have to let marinade, and even wipe off earlier than cooking), however does not forestall there. It is becoming that during her new cookbook, “I Dream of Dinner,” Ali Slagle known as this Now not Simply Any other Caesar Salad, as it redefined what I need within the vintage — and gave me a crunchy crouton trick that implies I’m going to by no means skip making them once more.

As Ali writes in “I Dream of Dinner,” “It is exhausting to withstand a excellent Caesar salad, so step proper up.”

A couple of extra pointers: Ali says that this recipe may be superb at the grill for each the rooster and the croutons, with identical timing. Since the croutons are a mixture of crisp facets and fluffy middles and do not have a troublesome outer shell on each side (a excellent factor), scatter them on best quite than tossing them via with the dressing, in order that they keep crisp longer.

Recipe tailored very fairly from “I Dream of Dinner (So You Do not Have To): Low Effort, Prime Praise Recipes” (Clarkson Potter, April 2022).

This submit comprises merchandise independently selected (and liked) by means of our editors and writers. As an Amazon Affiliate, Food52 earns an associate fee on qualifying purchases of the goods we hyperlink to.

Pay attention extra about this recipe from Ali herself on our podcast The Genius Recipe Tapes. — Genius Recipes

Watch the recipe

Now not Simply Any other Hen Caesar Salad from Ali Slagle

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  • 3 garlic cloves
  • 4 anchovies
  • 1 1/2 oz. Parmesan, divided
  • 1 lemon
  • 1 cup mayo
  • 1 teaspoon low-sodium soy sauce
  • 2 teaspoons Dijon mustard
  • 1 pound boneless, skinless rooster thighs
  • Few heads crisp lettuces (like Little Gem, romaine, or chicories)
  • 2 tablespoons olive oil (non-compulsory, for croutons)
  • 2 thick slices of crusty bread (non-compulsory, for croutons)



  1. Finely chop and ruin in combination the garlic cloves and anchovies till a rough paste paperwork. Switch to a medium bowl. Finely grate 3/4 cup Parmesan (about 1 1/2 oz.) and upload 1/2 cup to the bowl. Zest part of the lemon into the bowl. Stir within the mayo, soy sauce, and Dijon mustard.
  2. Switch part the dressing to a shallow dish. Pat the rooster thighs dry, season with salt and pepper, then upload to the dish and switch to coat.
  3. Warmth a big nonstick skillet over medium. Upload the rooster and prepare dinner till golden brown and juices run transparent, about 5 mins in step with facet. Switch the rooster to a reducing board.
  4. Separate the leaves of the lettuces and toss into a large bowl. Squeeze part the lemon (about 1 1/2 tablespoons) over the vegetables, sprinkle with salt, then toss to mix. Upload the remainder dressing and closing 1/4 cup Parm and toss to mix. Thinly slice the rooster. Upload to the salad and season to style with salt and pepper, lemon, and Parm.
  5. (Not obligatory) For croutons, after step 2, warmth the olive oil within the skillet over medium-high. Upload the slices of crusty bread and toast till golden brown, 2 to three mins in step with facet. Switch to a reducing board and season with salt. Minimize into croutons and sprinkle over the salad.
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