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Caesar Salad

Introduction & method

This well-known salad of lettuce, croutons, Parmesan cheese and a delicious dressing has nothing whatsoever to do with the Roman Empire or any of the Caesars. It owes its name to Ceasar Cardini, who invented it at his restaurant in Mexico in the early 1920s.

Caesar Salad Recipe

Make the croutons

Preheat your oven to 200°C (392°F). Tear or cut the bread into bite-sized chunks, lightly coat in olive oil, sprinkle with Maldon sea salt and bake for 10-15 minutes until golden and crispy. Remove from the oven and let them cool.

Make the dressing

Finely chop the garlic and anchovies, and blend into a paste by dragging a large knife acros them at a shallow angle 10-15 times. Put the paste in a bowl and add the mayonnaise, vinegar and the finely grated cheese. Whisk everything together until smooth. Caesar dressing should be quite runny, so you'll probably need to add a little water to get the right consistency.

Make the Caesar salad

Tear the lettuce into a salad bowl. Add the croutons and toss with the dressing until everything is well-coated. Shave thin slivers of cheese using a vegetable peeler and arrange them on top the the salad.

Serve the salad

You can eat Caesar salad on its own, or accompanied by a grilled chicken breast or chunk of fish.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Caesar Salad on YouTube.

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Ingredients & Info

  bread - anything but sliced white fluff
  olive oil
  Maldon sea salt
 2 tbsp Parmesan or Gran Padano cheese, finely grated
 4 anchoviess
 1 clove garlic, crushed
 5 tbsp mayonnaise
 1 tbsp white wine vinegar
  water, as needed
 500 grams romaine or cos lettuce
 1 tbsp Parmesan or Gran Padano cheese, shaved

US Customary/Imperial

Serves 4 
Prep time: 10 minutes.
Cooking time: 10 minutes.
Total time: 20 minutes.