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Caesar Salad
Anchovies fillets in olive oil
Caesar Salad Recipe
This is an easy and wholesome Caesar salad recipe which goes well with any western meal. For maximum freshness, toss the salad with the dressing just before serving so that the salad leaves will be fresh and not soggy.
Ingredients:
- 5 slices baguette cubed
- 3 tbsp extra virgin olive oil
- 1/2 tbsp dried oregano
- 150 grams romaine lettuce leaves torn to bite-sized pieces; washed and spinned dry
- salt & black pepper to taste
(A) Caesar Salad Dressing
- 20 grams anchovies fillets including olive oil
- 1 tbsp Worcestershire sauce (worchester sauce)
- 1/2 lemon juice and zest
- 2 garlic cloves peeled
- 2 tbsp mayonnaise
- 1/4 cup grated parmesan cheese
- 50 ml extra virgin olive oil
Garnishing Ideas
- parmesan cheese shavings
- cherry tomatoes halved
- hard boiled quail eggs peeled and halved
- parmesan cheese shavings
- lemon wedges
Directions:
- Coat baguette cubes with extra virgin olive oil and dried oregano. Season with salt and pepper. Arrange croutons one layer on baking dish. Bake for 10 minutes at 200°C (392°F) until crispy, turning the croutons once halfway with kitchen tongs.
- Blend ingredients for salad dressing (A). If you don’t have a blender, you can first use a fork to mash up the anchovies and then use a mortar and pestle to pound the dressing by hand.
- In a large salad bowl, add lettuce and salad dressing. Toss together and dish to individual serving bowls.
- Garnish with baked croutons, cherry tomatoes, quail eggs, parmesan cheese shavings, a wedge of lemon wedge and freshly cracked black pepper.
Noob Cook Tip
Instead of mashing up the anchovies for the salad dressing, you can also serve them whole, or partially mashed.
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I don’t really like salads all that much but your lovely photos actually have me bookmarking this. Yum
This is an old favorite and I like your presentation.
I love ceasar salad and your version looks delicious!