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.
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
Ingredients
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
Method
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
Notes
Click on the links for conversions and notes.
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.
What I blogged July 18:
- three years ago – Avocado Cheese Cake
- four years ago – Expressions Of Robertson And Tulbagh
- five years ago – Pan Fried Fennel
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!
My pleasure Lucie 🙂
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!
It is amazing how we can take water for granted when there is an abundance 🙂
I haven’t had a Caesar salad for years!
Have a happy Monday Tandy.
🙂 Mandy xo
Thank you Mandy xox
This is such a delicious and classic salad, but I like that you have added some seeds on top for an extra crunch!
I love the crunch in a salad as well 🙂
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!
It is interesting 🙂
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. 🙂
It is for the greater good!
I didn’t know it originated in Mexico either! How amazing. 🙂
An interesting fact 🙂
Who doesn’t love a good Caesar Salad? This version looks nice. I didn’t know it was originated from Mexcico.
Me either Anu 🙂
What a beautiful hearty Caesar! I had no idea that they came from Tijuana.
Me either – love learning something new 🙂
One of my favourite salads!
Hope you try this version Liz 🙂
Such a delicious classic. I also had no idea it originated from Mexico. I love a good fact!
Me too Jem 🙂
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!
Thanks Cheri. Hopefully we have a good rain season this year 🙂
That’s wonderful that you were able to make such big changes to your water consumption. I think we mostly take it for granted but we would be in big trouble without it.
It is so easy to achieve water saving when you have to, and these habits will stay with us no matter what 🙂
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.
Oh, that is yuck indeed!
I love Caesar Salad and that dressing looks so good.
The dressing was amazing 🙂
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.
Hope your drought breaks soon Krysten!
I am surprised too… who would have ever thought that Cesar salad has originated in Mexico? Yours look absolutely delicious.
Thanks Denise 🙂
I love Caesar Salad, would love to try your recipe sometimes! 🙂
hope you do!