Caesar Salad

caesar salad

Caesar Salad is a staple in the salad world. The crisp romaine lettuce, creamy garlic dressing and crunchy croutons make this dish a crowd pleaser. This is the perfect dish to take to work, school or a dinner party; add chicken or an egg on top to really impress!

Fun fact: many people assume this salad has ties to Julius Caesar, but it actually originated in 1924 in Tijuana, Mexico. 

Many thanks to Natasha’s Kitchen for this delicious recipe.


For croutons 

1/2 French baguette, cut in half and thinly sliced

3 tablespoons extra virgin olive oil

2 cloves garlic, minced

2 tablespoons Parmesan cheese, grated


For the dressing 

2 garlic cloves, minced

2 teaspoons dijon mustard

1 teaspoon Worcestershire sauce

2 teaspoons fresh lemon juice

1 – ½ teaspoon red wine vinegar

⅓ cup extra virgin olive oil

Sea salt & black pepper to taste


For the salad 

1 large romaine lettuce

⅓ cup parmesan cheese, shredded or shaved



  1. Preheat the oven to 180 degrees Celsius.
  2. To make the croutons, cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4″ thick pieces. Place the bread onto a baking sheet.
  3. In a small bowl, combine the extra virgin olive oil and finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with grated parmesan cheese.
  4. Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 180 degrees Celsius until light golden and crisp (10-12 minutes), or to desired crispness.
  5. To make the dressing, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar in a small bowl.
  6. Slowly drizzle in extra virgin olive oil while whisking constantly.
  7. Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.
  8. To make the salad, rinse, dry and chop the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated.