Scratch Made Caesar Salad


Scratch Made Caesar Salad

Chef Michael Turner

Serving: 2-4 Adults

Time: 20-25 Minutes

Family Reserve


  • 1 Skinless, Boneless Chicken Breast

  • 2 Romaine Hearts / Washed

  • 1 Cup Hellmanns Mayo

  • 1 Anchovy in Olive Oil Fillet

  • 4 Cloves of Garlic

  • 4 Tablespoons Olivina Family Reserve Olive Oil

  • 1 Teaspoon of Worcestershire

  • Cracked Black Pepper To Taste

  • 1 1/2 Teaspoon Salt

  • French Baguette

  • 1 Tablespoon Olivina Parmesan Spice

Directions: Start by pre-heating oven to 400F. Cut baguette into half inch slices then again into small cubes. Place in a medium bowl and toss in 2 tablespoons of olive oil and 1 tablespoon of parmesan spice, mixing well. Place cubes on a cookie sheet and bake for 7-10 minutes or until desired color. Prepare chicken by coating in one tablespoon of olive oil and salt. Cook chicken for 12-15 minutes depending on thickness once oven is preheated. Wash hands and grab a new cutting board and knife. Cut the romaine hearts down the center with 2-3 slices down the length of the leaf. Cross cut into a medium mixing bowl and place in freezer for 10 minutes to chill. Prepare salad dressing by smashing and mincing three cloves of garlic adding to a small bowl with mayo, Worcestershire, black pepper and olive oil. Mince remaining garlic into paste consistency with anchovy fillet. Sauté mixture for 30 seconds before adding into bowl with mayo mixture. Add a pinch of coarse kosher salt to taste.


If you have too strong of a fishy taste add a hint of Worcestershire. If it tastes too heavy in mayo add more garlic and black pepper. Only add more anchovy if you can not taste it.

To prepare the best salad, using a mixing bowl, add your lettuce and dressing first mixing everything together then add in chicken, croutons and cheese.

Optional Olive Oil: Manzanilla, House Select, Arbequina, Estepa Virgin

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Photo Credit :  Chef Michael Turner

Photo Credit : Chef Michael Turner