Try our easy Caesar salad then check out our vegan caesar salad.
What are the origins of Caesar salad?
The original Caesar salad was invented by restaurateur Caesar Cardini in Tijuana, Mexico and was part of his restaurant’s theatre as the dish was usually prepared tableside by the waiter.
How do you make Caesar salad?
Some versions add bacon, chicken or whole anchovies but the true classic is simply romaine lettuce, croutons, parmesan and a dressing of garlic, olive oil, egg and Worcestershire sauce (which as it’s made from anchovies is probably where that particular element crept in). We use sourdough for our croutons as it keeps a fantastic crunch and can take the dressing without going soggy. Once you’ve mastered the basics feel free to add any protein you like to bulk it up.
Which lettuce is best to use in Caesar salad?
Cos or Romaine lettuce is best for Caesar salad as it remains really crisp once dressed and won’t wilt. It’s best to tear the leaves into large pieces using your hands as chopping can bruise the leaves and discolour them.
Keep lettuce in the salad drawer (or if you don’t have one the bottom of the fridge where it’s coldest). Buying a whole head of lettuce rather than a bag of leaves will keep the lettuce crisper and fresher for longer. Wrap lettuce in damp kitchen paper rather than leaving it in plastic or cellophane wrapping. This stops excess moisture forming and keeps the lettuce fresher for longer.
Easy Caesar salad recipe
- olive oil 4 tbsp
- cubetti di pancetta 100g, or use bacon lardons
- white bread 2 thick slices or half a baguette, cut into 1cm cubes
- parmesan 20g, grated
- Little Gem lettuces 4, leaves separated or 1 large cos or
- romaine lettuce 1 leaves torn into large pieces
- egg yolk 1
- Dijon mustard ½ tbsp
- anchovy fillet 1-2, finely chopped
- white wine vinegar ½ tbsp
- garlic clove ½, crushed
- groundnut oil 100ml
- olive oil 100ml
- parmesan 75g, freshly grated plus a little extra to serve