The first time I ordered a Caesar Salad I was completely overwhelmed, but not in a good way. It was just too salty, too greasy, too cheesy – it was just too much of everything and yet tasted of nothing in particular. Undeterred by this travesty of a salad, I decided to try making it at home. I told myself that such an iconic salad couldn’t possibly be so bad and I was right, it’s actually tastes bloody incredible! Done right, a Caesar Salad is salty, it is cheesy and yes, it is greasy but it is all a question of balance. The salad should be light but robust, subtle but punchy. In my opinion, the key is the lettuce-to-dressing ratio – get that right and it will make all the difference.

Admittedly the addition of the grilled chicken is an aberration but hey-ho, I’m no Caesar purist! I find the chicken lightens the overall dish and turns the salad into a substantial meal…and whilst I’m owning up to culinary aberrations, I also prefer using baby gem lettuce over the traditional cos! Scandalous I know, but I’m just muddled that way.

For more salad ideas from the Muddled Pantry, please click here

Click here for the recipe