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Caesar Salad

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Caesar Salad

The original Caesar Salad created in Tijuana by Caesar Cardini is said not to have contained anchovies, allowing enough anchovy flavour to come from the Worcestershire sauce used in making the dressing. However, time changes many things and recipes evolve to today where people ask for their Caesar Salad with or without anchovies.



  • 2 egg yolks
  • 1 tblsp lemon juice
  • 1-2 tsp Worcestershire sauce
  • 1 tsp dry mustard
  • about 1 cup extra virgin olive oil
  • 2-3 anchovy fillets
  • 2-3 tblsp hot water


  • about ¼ cup olive oil
  • 2 whole cloves garlic, peeled
  • 4 thick slices sourdough bread (trim crusts and cut into 1 cm squares)
  • 2 tblsp finely grated parmesan cheese
  • 4 cos lettuces, well washed
  • 50-75 grams parmesan cheese, thinly shaved
  • 100 grams anchovies in olive oil, drained
  • ½ cup Italian parsley leaves or baby rocket leaves



  1. Process egg yolks, lemon juice, Worcestershire sauce and mustard in a food processor until smooth.
  2. Drizzle in olive oil to make a thick mayonnaise. Add anchovies; process until smooth. Add enough hot water to make a smooth dressing.


  1. Heat oil in a frying pan, add garlic, cook until fragrant and discard. Add bread, toss over a moderate heat until crisp. Transfer to absorbent paper, scatter with grated parmesan cheese and toss to coat. Set aside.
  2. Wash and dry lettuce leaves and arrange on a platter. Decorate with shaved parmesan, anchovy fillets, parsley and the croutons. Drizzle with the dressing before serving.

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