Caesar Salad

Caesar Salad

My all-time favorite salad is Caesar salad. To most people including me this is the king of salads. Caesar salad is named after chef Caesar Cardini who created it in his restaurant in Tijuana, Mexico in 1924.   The best Caesar salad in Kuwait in my opinion is from Buongiorno. I love the freshness of their salad and the dressing is of the right taste and consistency….chewah! macam food review la pulak muahahaha.  Anyway, since I love the salad so much, I think it is silly for me not to try to make my own salad, so I started surfing the internet and I found lot of recipes but most of them use raw egg yolk and since I’m not sure that the egg in my kitchen is always fresh (risk of salmonella bacteria) , I substitute  raw egg yolk with mayonnaise. Instead of using raw egg you can also use coddled egg. To make coddled egg yolk you have to place a room temperature egg into a small bowl and pour boiling water around the egg until it is covered and let it stand for 1 minute and then take it out and use in the recipe.  Anyway, I stick to mayonnaise just to be on the safe side. OK…lets see my version of  Caesar Salad.

Ingredient :

Caesar salad:

  • 1 head Romaine lattuce, hearts and tender leaves only
  • 1/2 to 3/4 cup homemade croutons
  • 2 tbsp freshly grated Parmesan cheese
  • Caesar salad dressing

Homemade croutons:

  • 2 slices of bread
  • olive oil
  • salt and pepper

Caesar salad dressing:

  • 1/2 cup mayonnaise
  • 1/2 tsp anchovy paste
  • 2 medium clove of garlic – finely chopped
  • 1 tsp Worcestershire sauce
  • 2 tbsp lemon juice
  • 5 tbsp olive oil
  • 2 tbsp freshly grated Parmesan cheese
  • salt n pepper


Homemade croutons :  Preheated oven to 175 C. Dice the bread into 3/4 inch cubes. Toss with enough olive oil and spinkle lightly with salt and spread out on baking tray. Bake about 10 – 15 mins or until golden brown. Halfway through the baking, give the pan a shake to make sure the croutons toast evenly. Remove from the oven and cool completely.

Caesar salad dressing : Whisk together the garlic, anchovy, pepper and salt until combined. Add in the Worcestershire sauce and lemon juice. Whisk in the mayonnaise and the slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other. When the dressing is well combined, whisk in the Parmesan cheese.

Caesar Salad : Separate Romaine leaves and discard the coarse outer leaves. Wash, drain and pat dry with paper towel. In large salad bowl, add 1/3 of the caesar salad dressing and toss with the croutons untill well coated. Add the Romaine lattuce pieces and the reamining of the dressing and toss until coated. Sprinkle the freshly grated Parmesan cheese.


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