Caesar Salad

I was amazed to learn that the Caesar salad originated from Tijuana Mexico. It is named after its creator, Caesar Cardini and traditionally consists of romaine lettuce, croutons, Parmesan and eggs. The dressing contains lemon juice, olive oil and anchovies as well as garlic, Worcestershire sauce and black pepper.

Caesar Salad
Caesar Salad
Head straight on to the recipe for Caesar Salad ♥

In December 2015 our local council announced that we would have water restrictions from the beginning of the new year. The aim was to get every household to save at least 10% water by reducing their use. We were only allowed to water three times a week but we did not have a choice on the days. Until our rain season started I watered every Tuesday afternoon as was allowed. I did not water most Thursdays as I was learning French with a friend and got home too late to be in the garden. I also did not get near the vegetable patch every Saturday as often we were not at home this day of the week. This really helped in our saving and conserving our water usage. Added to this, we reduced our water usage by 2 minutes each as we stopped brushing our teeth in the shower. I also turned the water pressure right down to save water. I stopped my indulgent once a week bath so that I could keep our pool topped up and thought twice about just running the washing machine. The result of this is that in the six months of the water usage being monitored, our household was one of the biggest savers! I am really pleased about this and I am hoping for a good rain season this winter so that I can get my vegetable garden back on track and water when I want to, rather than when I am told to.

Today’s inspiration ♥ Recipe For Caesar Salad ♥ can be found on Lavender and Lime Click To Tweet
Caesar Salad And Caesar Dressing
Caesar Salad And Caesar Dressing
Print Recipe
5 from 5 votes

Caesar Salad

This is an adaptation of the original Caesar salad and uses cos lettuce leaves
Recipe Category: Salad
Makes enough for: 2 people


for the salad

  • 1 red pepper (capsicum)
  • 1 head cos lettuce, leaves torn off and washed and dried
  • 3 boiled eggs, peeled and halved
  • 30 g blue cheese, crumbled
  • 5 g basil leaves, finely chopped
  • 20 g sunflower seeds, lightly toasted
  • 20 g pumpkin seeds, lightly toasted
  • 3 anchovy fillets, halved
  • 15 capers, deep fried for garnishing
  • 5 mls flaked salt
  • Freshly ground black pepper to season

for the croutons

  • 20 mls olive oil
  • 2 cloves garlic, crushed
  • Freshly ground salt to season
  • 2 slices ciabatta

for the dressing

  • 10 anchovy fillets
  • 60 mls olive oil
  • 30 mls lemon juice
  • 3 egg yolks
  • 2 cloves garlic, crushed
  • 30 mls mayonnaise
  • 30 mls thick yoghurt
  • salt to season


for the salad

  • Place the red pepper into a foil lined oven proof dish
  • Place into your oven and grill for 30 minutes until blackened
  • Remove from the oven and place into a ziploc bag
  • Set aside to cool

for the croutons

  • Place the oil, garlic and salt into a mixing bowl and whisk to combine
  • Cut the ciabatta into bite size pieces
  • Add them to the olive oil mixture and mix to coat
  • Heat a non stick frying pan over medium temperature
  • Fry the ciabatta until golden-brown
  • Set aside to cool

for the dressing

  • Place the anchovies, oil, lemon juice, egg yolks, garlic, mayonnaise and yoghurt into a stick blender jug
  • Use the stick blender to combine the ingredients until a smooth dressing forms
  • Season to taste and place into a salad dressing shaker

to assemble the salad

  • Peel the skin off the red pepper and cut the flesh into thin strips
  • Place the lettuce leaves into a salad bowl
  • Pour over some of the dressing
  • Place the eggs and croutons on top of the lettuce
  • Sprinkle over the blue cheese, basil and seeds
  • Add the red pepper, anchovies and capers
  • Season to taste


This recipe makes more dressing than you will need for the salad but it keeps well so don't worry about wastage
Click on the links for conversions and notes.
Taste The Little Karoo
Taste The Little Karoo

Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.

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42 thoughts on “Caesar Salad

  1. Cesear salads are the best type of salads for summer, so simple and refreshing and I love the addition of croutons! Thanks for sharing Tandy!

  2. Well done on the water saving. I confess that in England we mostly don’t worry too much about it, although we are not wasteful. In hother and dry Andalucía, every drop counts! Lovely salad, and great dressing!

  3. What a light and refreshing salad! I find when I stumble upon a good salad, I’ll eat it all week. Now I’ve been to Tijuan Mexico and am surprised just like you that this recipe originated there. How interesting!

  4. Now THAT looks like a caesar! Love all those lovely toppings you put on there. Good luck with the water restrictions.. we’re in a drought too here in southern California and the restrictions hurt, but I know it’s for the greater good. 🙂

  5. 5 stars
    Such a delicious classic. I also had no idea it originated from Mexico. I love a good fact!

  6. 5 stars
    Yikes, did not realize you had such a water shortage. There is much I have done and much I still need to do to save water. Great job! I read something about the Caesar first being made in Mexico too. Your salad looks delicious!

  7. Loving the saltiness of the salad, along with the crunch from the seeds. So many cafes in Australia see caeser salads but they are usually a poor imitation of your lovely meal: think wilted leaves, yucky sauce from a bottle and never lovely capers.

  8. I remember learning about caesar salad originating from Mexico, but I’ve heard multiple stories. Like there is some debate as to which restaurant actually created it.
    However, this recipe looks fantastic!
    We are on water restrictions too in California.

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