Caesar salad


Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

Summer: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

This salad is often thought of as an American dish, but was actually created by Caesar Cardini in Tijuana, Mexico in the 1920s.



  • 2 egg yolks
  • 1 tablespoon lemon juice, or to taste
  • 160 ml ( fl oz) olive oil
  • 4 anchovy fillets, finely chopped
  • 2 cloves garlic, finely chopped


  1. To make the dressing, beat the egg yolks and lemon juice using a whisk or blender. Add the oil in a thin steady stream and beat until thick and smooth. Stir through the anchovies and garlic and season to taste with salt, pepper and extra lemon juice. Set aside.
  2. To hard-boil the eggs, place them in a small saucepan and cover with cold water. Bring to a gentle boil and cook for 10 minutes. Drain and cool in cold water, then peel and chop finely.
  3. Tear the lettuce into bite-size pieces and set aside in the refrigerator. To make the croutons, cut the bread into even cubes. Heat the oil in a frying pan and brown the bread until nicely golden. Remove and drain on crumpled paper towels.
  4. In a large serving bowl, toss the lettuce in the dressing. Sprinkle with the remaining ingredients to serve.