Quick to make, starring cayenne heat…
A simple teaspoon of cayenne pepper powder brings a traditional Caesar salad to new flavor heights. The cayenne provides heat, but doesn’t interfere with the delicious tang of the Caesar dressing. This is a perfect salad for lunch or a light dinner. No cayenne pepper powder? Or do you want a little less heat? Try substituting crushed red pepper instead. It works just as well and provides a lot less spiciness.
Spicy Chicken Caesar Salad
- 1 head romaine lettuce or chopped romaine
- 2 chicken breasts or pre-cooked grilled chicken strips, grilled and cut into strips
- Parmesan cheese and croutons to top salad
For Caesar Dressing
- 2 anchovy fillets
- 1 egg yolk
- 1 clove garlic
- 1 cup Parmesan cheese
- 1 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cayenne pepper powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- In a food processor, blend the anchovies, egg, garlic, lemon juice, Worcestershire sauce,, Dijon mustard, cayenne pepper, salt, and pepper. Blend on high for 10 seconds.
- Slowly pour in the olive oil while continuing to blend. Slowly is important here. The oil should meld with the dressing (but it's ok is some does not). Blend until smooth.
- Add in the Parmesan cheese and pulse blend for 3 to 5 seconds to combine.
- In a bowl add the romaine lettuce, then pour 80% of the dressing over top. Toss to coat.
- Plate the salad, then top with the grilled chicken strips, extra grated Parmesan cheese and croutons. Drizzle with the remaining salad dressing.
For less heat, decrease the amount of cayenne pepper powder used or substitute in crushed red pepper.
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