Caesar Salad Recipe

Caesar Salad Recipe

Classic Ceasar salad: A fully-loaded healthy meal for everyone

When you’re in the mood for a salad, there’s not one as iconic as the classic Ceasar salad with all of your favourite ingredients.

Caesar Salad Recipe

Caesar Salad Recipe

With the summer months still getting hotter, you tend to eat lighter but still want all of the important nutrients for your day. The humble and classic Ceasar salad is iconic and a great meal for lunch, dinner or just a snack as the day goes on. The salad’s creation is generally attributed to the restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States.

Classic Ceasar salad suggestions

Ceasar slad includes lettuce, and croutons dressed with lemon or lime juice, olive oil, Worcestershire saauce, anchovies, garlic, Dijon mustard, parmesan cheese and black pepper. The best way to enjoy the eggs is with a soft-boiled version and all of the freshest ingredients. You can also make your own croutons by roasting some stale bread cubes. The salad is great as a braai side or healthy meal during the hot summer days.

ALSO READ: Roasted asparagus Caprese salad

When you’re in the mood for a salad, there’s not one as iconic as the classic Ceasar salad with all of your favourite ingredients.

Last updated on 28 December 2022

Classic Ceasar salad recipe

5 from 5 votes
Recipe by Jessica Alberts Course: Salads, SidesCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • 2 head lettuce, shredded

  • few sprigs watercress leaves

  • 1 ciabatta loaf, cut into approx 2 cm pieces

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1 clove garlic, halfed

  • 1 egg per person

  • grated parmesan cheese

  • 1 tbsp seasoning of your choice

  • 30 g parmesan, grated

  • 3 anchovy fillets

  • 3 garlic cloves, peeled

  • 2 egg yolks

  • 100 ml olive oil

  • 50 ml sunflower oil

  • 1/2 lemon, squeezed

  • 15 ml water


  • Preheat the oven to 180°C.
  • Warm the butter and olive oil gently in a saucepan and infuse with the garlic clove. Remove the garlic, add the bread, sprinkle over the seasoning and mix.
  • Bake on a shallow tray in the oven for about 15 minutes, stirring half way through. The croutons should be crisp and golden on the outside, but still slightly soft in the middle. Leave to cool.
  • To make the dressing, add all the ingredients apart from the oil to a blender. Blend until the anchovy and garlic are very finely chopped. With the blender switched on, gradually pour in the oil, just a drizzle at a time, to form an emulsion. Refrigerate.
  • Soft boil the eggs and peel.
  • Add the salad leaves to a large bowl and toss with the dressing. Add the croutons and sprinkle over the parmesan. Plate up and top with halved soft boiled egg. Serve immediately.

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