Hand Held Chicken Caesar Salads with Real Anchovy Caesar Dressing

Hand held caesar salads

Hand held Caesar salads are made with baby romaine leaves and they are the perfect buffet item for a spring feast. You just pick them up and eat them just like you would Asian lettuce wraps – but less messy. And more garlic-y.

I started out to make a REAL Caesar dressing – just because I read the label on my purchased dressing and couldn’t pronounce half of the ingredients. I turned to America’s Test Kitchen, an organization that has taught me so much, with recipes and culinary history that I trust. My well- worn The New Best Recipes cookbook in my kitchen is my proof.

I followed their recipe very precisely – and it did not disappoint. The dressing is what makes this recipe sing – so creamy and tart you  will want to eat it with a spoon. Not that I’m saying I did that. Ok, I did that.

When I could only find a package of baby romaine leave sin my grocery store, this idea hit me: make a hand-held salad. This works great for a party – or for the kind of group I have on most Sundays: big, come and go groups.

Happy Brunch Easter Week, everyone!

— posted by Donna

Caesar Salad Dressing
Prep time
Total time
Portable Caesar salads!
Recipe type: Salad
Cuisine: American bistro
Serves: ⅔ cup
  • Juice of one lemon
  • 1 teaspoon Dijon mustard
  • 1 large egg yolk
  • ¼ teaspoon salt
  • 1 anchovy fillet
  • ½ cup extra virgin olive oil
  1. Blend the lemon juice, mustard, egg yolk, salt and anchovy fillet in a blender. Slowy stream in the oil while blending.


Other Caesars worth a look:

Kale Caesar Salad, Mountain Mama Cooks
Vegetarian Caesar Salad, The Perfect Pantry
Kale and Romaine Caesar Salad, Kalyn’s Kitchen
Anthony’s Caesar Salad, CopyKat Recipes

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