Classic Chicken Caesar Salad with Primo Caesar Dressing (Homemade Croutons)

 

Make the best Classic Caesar Salad with Primo Caesar dressing, crisp romaine, Parmesan, and homemade sourdough croutons—plus juicy grilled chicken.

Crisp romaine lettuce, a bold anchovy-garlic lemon dressing, nutty Parmesan, and warm homemade croutons deliver that steakhouse-style Caesar salad at home. Add barbecued chicken thighs for a protein-packed main.

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Ingredients

Primo Caesar Dressing

• 2 squeezes anchovy paste (~2 tsp)

• ¼ tsp fine salt

• 1 tsp black pepper

• 5 garlic cloves, minced or pressed

• 2 Tbsp fresh lemon juice

• 1 tsp Worcestershire sauce

• 2 tsp Dijon mustard

• ¼ cup extra-virgin olive oil

• 2 Tbsp red wine vinegar

• ¼ cup Parmesan cheese, very finely chopped/grated

Salad

• 2 heads romaine lettuce, washed & chopped

• Extra shaved Parmesan, to finish

Homemade Sourdough Croutons

• 1 baguette sourdough, cut into 1-inch cubes

• 1 stick unsalted butter, melted (8 Tbsp)

• ⅓ cup olive oil

• 4 garlic cloves, minced

• 1 Tbsp kosher salt

• Optional: ⅓ cup grated Parmesan

Barbecued Chicken (optional)

• 2 chicken thighs

• 2 tsp garlic powder

• 2 tsp black pepper

• 1 tsp salt

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Step-by-step instructions

Make the croutons

1. Preheat oven to 325°F (165°C).

2. Toss bread cubes with melted butter, olive oil, garlic, salt (and Parmesan if using).

3. Bake 15–20 minutes, stirring once, until golden and crisp. Cool slightly.

Grill the chicken (optional)

1. Preheat barbecue to medium.

2. Season thighs with garlic powder, pepper, and salt.

3. Grill 10–12 minutes per side, until cooked through. Rest 5 minutes, then dice.

Mix the Primo Caesar dressing

1. In a jar, combine anchovy paste, salt, pepper, garlic, lemon juice, Worcestershire, Dijon, olive oil, red wine vinegar, and Parmesan.

2. Shake vigorously until emulsified.

Assemble the salad

1. Toss romaine with dressing until lightly coated.

2. Top with warm croutons, shaved Parmesan, and the barbecued chicken (if using).

3. Serve immediately for maximum crunch on Annieglass Antique Roman Plate

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Pro tips & swaps

• Anchovy shy? Start with 1 tsp anchovy paste and add to taste.

• Creamier dressing: Whisk in 1–2 Tbsp mayo or Greek yogurt.

• Make-ahead: Dressing keeps 4–5 days refrigerated; store croutons airtight.

• Serve it luxe: Plate on Annieglass Roman Antique 24k gold-rim glass plates for an elevated presentation.

What to serve with it

Garlic bread, tomato soup, or a crisp white wine (Sauvignon Blanc) for classic Caesar salad night.