Caesar Salad

Caesar Salad

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Caesar salad is an Italian salad of romaine lettuce and croutons dressed with an anchovy-olive oil dressing.  I love having Caesar salad at home as it is really easy to make and goes well with any western meal.

See Also: Chicken Caesar Salad Tortilla Wrap (Leftover Idea)

With the home-made version, I can ensure that the dressing consists of the deliciously savoury anchovies fillets which I absolutely love. If you want a more complete meal, you can serve the Caesar salad with cooked chicken breast. For leftover salad, I wrap it in tortilla for a next-day fast and easy Caesar salad wrap (keep the sauce and salad cling-wrapped separately in the fridge).

Caesar Salad Wrap

Leftover Idea: Caesar Salad Wrap

anchovies in olive oil

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.


  • 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


  1. 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.
  2. 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.
  3. In a large salad bowl, add lettuce and salad dressing. Toss together and dish to individual serving bowls.
  4. 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.