Caesar Salad

0 (0)

A classic Caesar Salad recipe made with cos lettuce, crispy bacon pieces, parmesan cheese, crunchy croutons with a creamy homemade dressing.

It’s no wonder this is one of the most popular salad recipes worldwide! Not only is it absolutely delicious, it’s also very versatile… serve as a light lunch or add chicken or salmon to make a tasty main course.

Ready to serve in just 25 minutes!

No matter what your reason for loving Caesar Salad is, one thing is for sure – this classic dish never goes out of style.

In fact, over the years, it has become even more popular, with restaurants all over the world adding their own unique spin to the recipe. 

So, if you’re looking for an easy, delicious, and timeless dish to impress everyone – look no further than this classic Caesar Salad!

Just like my creamy potato salad, Cypriot grain salad and Changs noodle salad, this Caesar salad is perfect for any occasion… from relaxed summer BBQs to Christmas celebrations, family dinners to picnics and more!

Why You’re Going To Love This Recipe

• Easy to make – you don’t need to be a whizz in the kitchen to make this classic recipe. All you need are a few simple ingredients and 25 minutes!
• Versatile – not only is this salad great as a starter, a lunch or a main course, but it’s also perfect for bringing along on picnics or summer BBQs.
• Healthy – Caesar Salad is packed with healthy ingredients like lettuce, parmesan cheese, and eggs – making it an ideal choice for anyone looking for a nutritious meal. You can also add some shredded cooked chicken or flaked salmon to raise the nutrition level even more, and make this Caesar salad a very substantial meal.
• Full of flavour – it’s amazing how much flavour is packed into one simple salad! The combination of the creamy dressing, crunchy croutons, crispy bacon and salty parmesan cheese make it a truly delicious dish!

What You Need

For such an impressive looking salad, the ingredients are really very basic and inexpensive to purchase.

Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

For The Salad

• Large cos lettuce – or 2 medium cos lettuce, chopped. After washing the cos lettuce leaves, ensure they are completely dry before using in the salad. Alternatively, you can use iceberg lettuce however cos lettuce is the classic green to use.
• Streaky bacon – cooked until crispy.
• Eggs – hardboiled, peeled and chopped.
• Parmesan cheese – grated or shaved.
• Croutons – use store-bought croutons or make your own homemade croutons.

For The Homemade Caesar Dressing

• Mayonnaise – whole egg mayo is the best option as it gives the creamiest, richest flavour. This is easily purchased at the supermarket, or alternatively, you can make your own.
• Parmesan cheese – grated.
• Milk – full fat/full cream is best.
• Dijon mustard – this is a style of prepared mustard that originated in the city of Dijon, France. Often used in vinaigrettes and sauces, it has a slight tangy, sharp flavour with a subtle bit of spice, and adds a mild flavour addition to this caesar salad dressing.
• Worcestershire sauce – gives the dressing a delicious richness. T are many brands available including the classic brands of Lea & Perrins and Holbrooks.
• Fresh lemon juice – freshly squeezed or bottled.
• Minced garlic.
• Anchovy fillets – (optional) you can use either anchovy fillets or anchovy paste in this recipe. Once blended with the dressing, you abolutely cannot taste the anchovies at all (not even the kids will notice!) however it adds a distinctive subtlety to the flavour of caesar salad.
• Salt and pepper to taste.

Equipment Required

No fancy equipment is needed to make this delicious homemade caesar salad!

You simply need a:

• Stovetop.
• Saucepan – to boil the eggs.
• Frying pan – to fry the bacon.
• Food processor or blender for the dressing, or alternatively, you can use a Thermomix.

Step By Step Instructions

Caesar salad is a favourite of mine for either a weekday lunch or an easy Sunday night dinner!

Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 – Prep Lettuce And Cook Bacon

Chop the cos lettuce and place it into a large bowl. Set aside.

Fry the diced bacon in a pan over medium heat until crispy. Place onto a paper towel to remove any excess oil.

Step 2 – Boil The Eggs

Bring a saucepan of water to a boil. Once boiling, turn the heat down to a simmer. Use a slotted spoon to gently place the eggs into the saucepan (do not drop them into the saucepan as they will crack).

Simmer for 12 minutes, then drain and cover with cold water.

Peel and cut the eggs into halves.

Step 3 – Prepare the Dressing

Prepare the Caesar salad dressing by placing all the ingredients into a food processor and mixing on high speed for 20 seconds.

Next, scrape down the sides of the bowl and mix for a further 20 seconds.

If using a Thermomix, place all the ingredients into the Thermomix bowl. Mix for 20 seconds, Speed 8. Scrape down the sides of the bowl. Mix for a further 10 seconds.

Step 4 – Mix The Lettuce And Dressing

Pour ½ cup of the caesar dressing over the lettuce and toss to coat. Check and then add more dressing if needed (the amount of dressing you’ll need will depend on the quantity of lettuce used).

Note: The lettuce should be lightly coated but not dripping in the dressing. Taste and add extra dressing if needed.

Step 5 – Add Toppings

Place the cos lettuce into a serving bowl or dish. Top with the crispy bacon, halved eggs, and grated or shaved parmesan cheese.

Just before serving, add the crunchy croutons on top.

Expert Tips

• Cos lettuce – after washing your lettuce leaves, ensure they are completely dry before using. If the lettuce leaves are still slightly damp, they will become limp, and the dressing won’t stick. I recommend using a salad spinner to remove any liquid. 
• Mayonnaise – I recommend using whole egg mayo as it has the richest and creamiest flavour and texture. 
• Vegetarian option – omit the bacon entirely. Or replace it with slices of avocado. 
• Dressing – start by adding just ½ cup of the homemade dressing and coating the lettuce. Taste and add more if needed. The amount of dressing you need will depend on the size of the lettuce used. 
• Serving – add the dressing and assemble the salad just before serving. 

FAQ’s

Why do they call it Caesar Salad?

When you hear the name of the famous Caesar Salad, it’s simple to assume that the salad was named after the famous Roman Emperor, Julius Caesar, but in fact Caesar Cardini, an Italian immigrant restaurateur, was the salad’s namesake who first made the Caesar salad in his restaurant in Tijuana in the 1920’s.

Can you taste the anchovy in the dressing?

Absolutely not! Once blended with the dressing ingredients, you cannot taste the anchovies – however, they give the dressing a deliciously rich flavour. I don’t recommend omitting the anchovies from the dressing however you can if you really don’t like them.

Can I make Caesar Salad ahead of time?

You can prepare the ingredients and the dressing ahead of time. However, caesar salad should be dressed and assembled just prior to serving for a fresh and crisp salad.

Related Recipes

This Caesar salad recipe is perfect for serving as a side or a main dish!

Here’s a few more of my most popular salad recipes:

Follow us on Facebook at @CookGoodRecipes

Caesar Salad

A classic Caesar Salad recipe made with cos lettuce, crispy bacon pieces, parmesan cheese, crunchy croutons with a creamy homemade dressing.

Course: Salads
Cuisine: Italian, western
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 8 serves
Calories: 407kcal

Ingredients

For The Salad

1. 1 large  cos lettuce chopped (or 2 medium cos lettuce)
2. 200 g streaky bacon diced, and cooked until crispy
3. 2 eggs hardboiled
4. ¼ cup grated or shaved parmesan cheese
5. 1 cup croutons see notes

For The Homemade Caesar Dressing

1. 230 g (1 cup) whole egg mayonnaise
2. 45 g (½ cup) grated parmesan cheese
3. 45 g (3 tbsp)  milk
4. 1 tsp dijon mustard
5. 1 tsp Worcestershire sauce
6. 30 g (2 tbsp)  lemon juice
7. 1 tsp minced garlic
8. 2 anchovy fillets see notes
9. salt and pepper to taste

Cook ModePrevent your screen from going dark

Instructions

1. Chop the cos lettuce and place into a large bowl. Set aside.
2. Cook the diced bacon in a frying pan over medium heat until crispy. Place onto paper towel to remove any excess oil.
3. Bring a saucepan of water to a boil. Once boiling, turn the heat down to a simmer. Use a slotted spoon to gently place the eggs into the saucepan (do not drop the eggs into the saucepan as they will crack). Simmer for 12 minutes. Drain and then cover with cold water.Peel and cut into halves.
4. Prepare the caesar salad dressing by placing all of the ingredients into a food processor and mixing on high speed for 20 seconds. Scrape down the sides of the bowl and mix for a further 20 seconds. If using a Thermomix – place all of the ingredients into the Thermomix bowl. Mix for 20 seconds, Speed 8. Scrape down the sides of the bowl. Mix for a further 10 seconds.
5. Pour ½ cup of the caesar dressing over the lettuce and toss to coat. Add more if needed (the amount of dressing you’ll need will depend on the size of the lettuce you’ve used). Note: The lettuce should be lightly coated but not dripping in dressing. Taste and add extra dressing if needed.
6. Place the lettuce into a serving bowl or dish. Top with the crispy bacon, halved eggs and parmesan.
7. Just before serving, add the crunchy croutons.

Notes

RECIPE NOTES & TIPS

• Cos lettuce – ensure the lettuce leaves are completely dry before using. If the lettuce leaves are still slightly damp, they will become limp and the dressing wont stick. I recommend using a salad spinner to remove any liquid.
• Mayonnaise – I recommend using whole egg mayo as it has the richest and creamiest flavour and texture.
• Croutons – use store-bought croutons or make your own.
• Anchovies – you can use either anchovy fillets or anchovy paste in this recipe. Once blended with the dressing you cannot taste the anchovies (not even the kids will notice!) however it adds a distinctive subtlety to the flavour of caesar salad. If you really don’t like anchovies you could omit them.
• Vegetarian option – omit the bacon entirely. Or replace with slices of avocado.
• Dressing – start by adding just ½ cup of the homemade dressing and coating the lettuce. Check and add more dressing if needed. The amount of dressing you need will depend on the size of the lettuce used.
• Options – for a more substantial meal, add some shredded cooked chicken or flaked salmon to the salad.
• Serving – add the dressing and assemble the salad just prior to serving. 

Recipe by CookGoodRecipes.com

Nutrition

Calories: 407kcal | Carbohydrates: 6g | Protein: 10g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 674mg | Potassium: 136mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 1mg