Almost Classic Caesar Salad

Name: Almost Classic Caesar Salad
Yield: 4
Cuisine: American
Ingredients: 2 pieces Egg Yolks (2 large egg yolks); 6 tbsp Anchovies (6 anchovy filets or 2 tablespoons capers, finely chopped + 4 anchovy filets, plus more for serving + More anchovies!); 2 ½ cloves Garlic (2 garlic cloves, finely chopped or grated on a microplane + 1/2 garlic clove, finely chopped or grated on a microplane); 1 tsp Dijon Mustard (1 teaspoon Dijon mustard, plus more); ¼ cup Lemon Juice (¼ cup fresh lemon juice); ¼ cup Olive Oil (¼ cup olive oil + 3–4 tablespoons olive oil — up to 4); ¼ cup Canola Oil (¼ cup canola oil + 1 tablespoon canola oil or olive oil); 1 tsp Worcestershire Sauce (1 teaspoon Worcestershire sauce, plus more); 0 pieces Kosher Salt (Kosher salt, freshly ground black pepper); 1 cup Panko (1 cup panko breadcrumbs); 1 piece Romaine Lettuce (1 large head romaine or 2-3 heads little gems, tougher outer leaves removed, ends trimmed, leaves torn or cut into large pieces); 0 pieces Parmesan Cheese (A hunk of parmesan for shaving or grating); 1 lb Chicken Breast (1 pound boneless, skinless chicken breast); 2 pieces Tortilla (2 large tortillas, lavash, or whatever you use to wrap things in, idk)

A classic Caesar salad with a garlicky, anchovy-spiked vinaigrette, golden panko croutons, and optional grilled chicken for a wrap.

American

Servings4

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Ingredients

For 4 servings

Egg Yolks2 pieces · 2 large egg yolks
Anchovies6 tbsp · 6 anchovy filets or 2 tablespoons capers, finely chopped + 4 anchovy filets, plus more for serving + More anchovies!
Garlic2 ½ cloves · 2 garlic cloves, finely chopped or grated on a microplane + 1/2 garlic clove, finely chopped or grated on a microplane
Dijon Mustard1 tsp · 1 teaspoon Dijon mustard, plus more
Lemon Juice¼ cup · ¼ cup fresh lemon juice
Olive Oil¼ cup · ¼ cup olive oil + 3–4 tablespoons olive oil — up to 4
Canola Oil¼ cup · ¼ cup canola oil + 1 tablespoon canola oil or olive oil
Worcestershire Sauce1 tsp · 1 teaspoon Worcestershire sauce, plus more
Kosher Salt0 pieces · Kosher salt, freshly ground black pepper
Panko1 cup · 1 cup panko breadcrumbs
Romaine Lettuce1 piece · 1 large head romaine or 2-3 heads little gems, tougher outer leaves removed, ends trimmed, leaves torn or cut into large pieces
Parmesan Cheese0 pieces · A hunk of parmesan for shaving or grating
Chicken Breast1 lb · 1 pound boneless, skinless chicken breast
Tortilla2 pieces · 2 large tortillas, lavash, or whatever you use to wrap things in, idk

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Steps

1For the dressing: Whisk the yolks, anchovies, capers, garlic, mustard and lemon juice together in a medium bowl. Gently whisk in the olive oil and canola oil, without worrying anything is going to break— it won’t. Think of this as a thick vinaigrette, not a thin mayonnaise/aioli.
2Add a teaspoon of Worcestershire and decide if you want more of that, or maybe more mustard (I always do). Season with salt, and so much black pepper it really ought to be in the recipe name. The dressing should be very acidic and again, less on the creamy scale. If you find it too punchy, whisk in a few tablespoons of canola (or olive) oil.
3For the breadcrumbs and assembly: Heat oil in a medium skillet over medium heat. Add anchovies, stirring just to melt. Add the panko and stir to coat in the oil. Keep tossing or stirring until the panko is evenly coated and turning a nice golden brown, the color of perfect toast, about 4 or 5 minutes; remove from heat, add garlic and toss in the warm crumbs, just to take the edge off.
4Remove breadcrumbs from heat and season with salt and pepper; let them cool before dressing your salad.
5Toss half the dressing onto your bowl of torn leaves and season with more dressing, salt, or pepper. Shower with cheese and bread crumbs, tossing to encourage both to settle into the nooks and crannies and, if you’re me, top with more anchovies.
6For the Chicken Caesar Salad Wrap: Season chicken with salt and pepper. In a medium skillet (use the same skillet you did the breadcrumbs in, if available), heat 1 tablespoon oil over medium heat. Add chicken and cook until cooked through and golden brown on both sides, about 10 minutes. Set aside to cool slightly, then slice chicken into strips if you’re going David-style, or shred it with your hands if you’re going Alison-style.
7In a large bowl, toss lettuce with dressing until everything is well-coated and perfectly dressed, then chop the lettuce into bite-size pieces. Gently warm the tortilla or wrap vessel of your choosing over the stove for a few seconds on each side. Top with dressed lettuce, slices of chicken, a few more anchovies, grated cheese, and breadcrumbs, making sure you leave a border between the fillings and the edge of the tortilla so as not to overfill (rookie mistake!). Fold in two sides of the tortilla, then gently roll the wrap away from you (like a burrito), making sure everything stays tucked in as you go. Cut in half so you can show all your friends.