🥗 Caesar salad
Caesar salad is crisp romaine lettuce tossed with a creamy dressing of egg yolk, lemon, garlic, Worcestershire sauce and olive oil, with croutons and plenty of parmesan. Many versions add anchovies to the dressing, and grilled chicken turns it into a main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 heads romaine lettuce
- 2 thick slices of day-old bread, cubed
- 2 tbsp olive oil for the croutons
- 50 g parmesan, half grated, half shaved
- Dressing: 1 pasteurised egg yolk, 1 garlic clove, 2 anchovy fillets, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 80 ml olive oil, black pepper
Method
- Toss the bread with the oil and bake at 200 °C for 8–10 minutes until golden.
- Mash the garlic and anchovies, whisk in the yolk, lemon juice and Worcestershire, then the oil in a thin stream. Stir in the grated parmesan and pepper.
- Tear the lettuce, toss with the dressing and top with croutons and parmesan shavings. Serve straight away.
How to make it lighter
- Most of the calories are in the dressing — two tablespoons are about 150 kcal. Ask for it on the side.
- Add 100 g of grilled chicken breast for about 165 kcal and 31 g of protein.
- Fewer croutons, more lettuce: the volume stays, the calories drop.
History
The salad is usually credited to Caesar Cardini, an Italian-born restaurateur whose restaurant in Tijuana, Mexico, was popular with Americans during Prohibition; the story dates it to 1924. Cardini's original is said to have had no anchovies — the hint of fish came from Worcestershire sauce. Within a few decades the Caesar was on menus across the United States and Europe.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →