Want to upgrade your Caesar salad? Caesar Salad with Chicken and Caperberry is the way! It is a simple homemade dressing with no anchovies involved with all the classical ingredients plus caperberries. Delicious!
Caesar Salad with Chicken and Caperberry is a healthier version of the traditional one. It doesn’t contain as much dressing, nor too much olive oil. I cut on the bacon bits and removed the anchovies to keep it light and vegetarian. While researching the recipe, I learned they were not in the original Caesar salad. The creator, Caesar Cardini, an Italian restaurateur living in San Diego and Mexico, apparently didn’t like anchovies. So, this time, I’ve exchanged all those “side” ingredients and added caperberries instead. It contrasts perfectly with the creamy dressing and gives the salad the extra savoury it needs; without saying… it’s way lighter!
The Secret Ingredient
Another fact about Caesar Salad, which I didn’t know, is that the original recipe contains Worcestershire sauce. It’s surprising to learn that an Italian living in the USA and working in Mexico added a British ingredient to his recipe… In our days, it was not surprising, but back then, in 1924… it was a big deal, I believe. Worcestershire mixes umami, sweet, and vinegar ingredients like tamarindo, anchovy, molasse, etc. I would say it’s the secret ingredient for this dish.
What are Caperberries?
Let’s talk Capers. What people usually know as capers are those tiny, dark, pickled green balls. But there are also the Caperberries, which are simply the bud (caper) evolution into a flower bulb. The taste is quite similar, and they are also pickled the same way, but they’re much bigger (olive size), slightly less salty, and contain tender flesh filled with mini seeds. It is delicious stuff, and it fits perfectly with the Caesar Salad.
Variations
I use olive oil and egg yolk to make fresh mayonnaise, but you can substitute it with premade mayonnaise. I also like adding a few tomatoes to my Caesar Salads, but it’s optional.
Other Creamy Salads
Caesar Salad with Chicken and Caperberry
Ingredients
- 2 chicken breasts
- 1 romaine lettuce (cleaned and cut )
- 24 caperberries (pickled)
- 8 cherry tomatoes
- 2 handful croutons
- 30 g parmesan (grated)
Dressing
- 85 ml extra-virgin olive oil
- 1 tsp dijon mustard
- 1 tbsp caperberries brine
- 1 garlic (chopped finely)
- 30 ml lemon juice
- 2 egg yolks
- 1 tsp Worcestershire sauce
- salt and pepper
Instructions
- Add the chicken in the oven at 180°C (350f) for 25 minutes, or Air fryer for 20 minutes, add a little oil, thyme, salt and pt
- Add the yolk, garlic, and lemon juice in a bowl or mortar. Crush the garlic into the yolk and add the lemon juice.
- Add the dijon mustard, Worcestershire sauce and caperberries juice and whisk good.
- Add the olive oil slowly while whisking until it emulsifies.
- Add the salt and pepper.
- Wash the lettuce, cut the leaves and tomatoes, add to salad bowl.
- Pour the dressing over the Romaine lettuce and mix well.
- Add the croutons, caperberries, parmesan and chicken to the salad.
Notes
- Make your own croutons by brushing olive oil or butter on pieces of white bread, toast it using a non-stick pan or grill, and cut it into small cubes. Add herbs and/or garlic for a punchier crouton!
- Always use fresh shaved or grated parmesan for the topping; no powder version is allowed.
Nutrition
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5 Comments
Beautiful, love that it’s guilt free but still awesome (:
We love Caesar salad. This is a full meal and perfect for busy weeknights. So much better than any takeout option too.
It’s such a classic!
I can never say no to Caesar salad! Loved the addition of chicken to make it more filling and capers! I put them on everything!
This salad is so yummy! I love the combo of flavors and the addition of caperberries. This recipe is on repeat for my lunch menu!!!