Jamie's Caesar Salad Recipe

Jamie's Caesar Salad


  • 1.5 heads baby cos/romaine lettuce
  • Ciabatta bread (equivalent of 1.5 slices of sandwich bread)
  • 4 pieces prosciutto
  • 2 eggs
  • anchovies

  • good olive oil

  • fresh sage or other herb of choice such as rosemary or tarragon.
  • 1 chicken maryland portion (tigh+leg of chicken)


  • good olive oil
  • lemon juice or good white wine vinegar
  • lots of grated parmesan
  • creme fraiche (or greek yoghurt if you're scared of fats)
  • anchovies


  • block of parmesan cheese
  • freshly ground black pepper

(All amounts are only a rough guide and can be varied depending on personal preferences. But roughly, this serves 2)

How to make Jamie's Caesar Salad

I pretty much got this off the episode on salad on Jamie Oliver's TV series "At Home With Jamie" (I think). Well, it's based on my memory of the recipe, but it can't be that far off.

I've tweaked it to my preferences.

If you're too lazy to make the dressing, give Paul Newman's Caesar dressing (the original version) a go. Paul Newman’s Creamy Caesar is good too but the original will always be my fav <3

I use chicken maryland pieces because the bones give the dish more flavour. You could just use drumsticks alone, 3 should be enough for 2. Or you could use thigh fillets if you're too lazy to debone it. Use breast if you want dry, tasteless meat.

Apologies for the terrible photo. By the time I finished I just wanted to eat and took the photo in a hurry.


  1. Using a mortar and pestle bash up a couple of anchovies. Grate a whole pile of parmesan cheese into it. Add about 2 large dollops of creme fraiche.
  2. Give it a good lug of olive oil, then add the lemon juice. Ratio of oil to juice should be about 1:4. Season with pepper (no salt, anchovies salty enough) and bash it up well till creamy and smooth. Taste and adjust.
  • dressings should be just a bit on the sour/salty side, as it's got to be still tasty once it's mixed in with all the leaves.

Coddled egg:

Coddle your eggs using your method of choice. I like my yolks liquidy and only just cooked. I suggest using the Chinese steamboat style of doing it. Use a ladle which has holes in it, like for steamboat. The ladle will hold the egg white bits together while it cooks solid, and the water swishing around will ensure the egg doesn't stick to your ladle.

  1. Boil a pot of water. Salt it and add vinegar to the water. The vinegar helps to set the yolk.
  2. Crack egg into small bowl (don't break the yolk!!) so it's easier to pour it. Hold the ladle so the top of it is about the same level as the water surface.
  3. Gently pour the egg into the ladle. Hold your ladle there for 2 minutes or so depending on how cooked you like your egg.


  1. Cut chicken thigh away from drumstick. Make incisions all over meat.
  2. Rub finely chopped sage and salt/pepper into chicken, particularly into the incisions so the flavour sinks in. Glug olive oil all over so chicken is well coated and dripping with oil.
  3. Place ciabatta in baking pan. Drizzle olive oil all over bread, season with pepper/salt. Place meat all over bread and bake in a fan oven until fully tender, turning it over at half time. When it’s done it should be easy to fork the meat off the bone. Shred the meat a little bit so it’s in bite-size chunks.
  4. Lay the prosciutto over the bread after the cooked chicken has been taken off. Put it back in the often to crisp up the prosciutto. Turn the heat on low so you get a fully crispy un-burnt meat fritter.
  • Don't worry about the bread being soggy when you take the chicken off - it's the juices from the chicken, which will evaporate off as the prosciutto bakes.
  • You may like to cut prosciutto into smaller strips before baking. I just don’t want to deal with prosciutto shrapnel if I try to tear/chop it after it’s gone crispy


  1. Wash and dry cos leaves tearing up the bigger leaves but keep the smaller leaves intact because they look pretty that way.

  2. Spoon dressing over cos and gently toss it to coat it all over.

  3. Take prosciutto out of oven when it's done. Break up bread with your hands/knife.
  4. Add meats and bread to dressed leaves. Toss.
  • Don’t try to consolidate steps 6 and 7. You’ll end up with dressing going all over the meats/bread too which is a bit too much.

Plate on large white plate. Top with coddled egg and anchovies. Using a vegetable peeler shred parmesan cheese all over salad. Grind black pepper all over.

(Note: I didn’t have a block of parmesan when I took this photo, and had to use pre-grated parmesan. But fresh is always better!!)

UPDATE add a quarter clove of garlic to the dressing. (Thanks ProjectEnt!)

  • Danika
    Danika says

    Ooh! I just watched him making this the other night and thought it sounded delicious!

  • howie
    howie says

    This is awesome, who cares bout the fat content cause it tastes so good!

  • ProjectEnt
    ProjectEnt says

    I think you missed out the quarter clove of garlic he added into the dressing. I found that it makes a big difference to have the garlic in there :)

  • tr1n1ty
    tr1n1ty says

    ProjectEnt> Ooops! Cheers, I'll add that in right away.

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