Caesar salad

Caesar salad

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  • 4 to 6
  • Easy
  • 15 minutes
  • 15 minutes
  • Woolworths Delaire White Rock Sauvignon Blanc 2017


  • For the mayonnaise:
  • 1 free-range egg yolk
  • 1 t Dijon mustard
  • 2 cloves garlic, smashed
  • 2 cups canola oil
  • Sea salt and freshly ground black pepper, to taste
  • Lemon juice, to taste
  • For the salad:
  • 3 T chicken fat
  • 1⁄2 loaf ciabatta, broken into chunks
  • 3 baby gem lettuces, halved
  • 1⁄2 cup Parmesan, finely grated

Cooking Instructions

To make the mayonnaise, place the egg yolk, mustard and garlic in a bowl and whisk until foamy.

Gradually add the oil to the egg mixture, while whisking.

Once you have added a quarter of the oil, you can start adding it in slightly larger amounts.

After all the oil has been incorporated and the mixture has thickened, season and add the lemon juice.

Heat the chicken fat in a pan and toast the bread until golden brown.

Arrange the lettuce on a serving platter, then scatter over the toasted bread. Add dollops of mayonnaise and finish with a dusting of Parmesan.

Cook's note: This is my version of 'chicken mayo'. I love the creamy mayo with the crispy bread and succulent chicken. Serve this salad with a perfect roast chicken.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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