There are few things better than a good Caesar Salad. I have recently had many a discussion on just what the best recipe and way to make one is.
The consensus was that it was all about the dressing!
When I am travelling on a Food Safari in America checking out trends, and when I travel to Sarasota, Florida for our Good Work Foundation – All Heart Fund gathering, the very first thing I order is, indeed, a Caesar Salad.
The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. This in 1924, just two years before Charles Varty stumbled upon heaven on Earth!
The most organic leaf grown at Londolozi – Cos – a sturdy leaf that washes & stores well in a refrigerator
The simplicity of a Caesar salad makes it easier to please most people; fewer ingredients means fewer special requests, usually just dressing on the side. The lettuce used is romaine – also known as Cos – which is sturdy and is available year round.
At Londolozi, we grow some of the best Cos lettuce in our gardens (read more about Londolozi’s Forage to Fork here).
Frank Ubisi, in his garden about to plant some more Cos lettuce for the Londolozi Kitchen
There are many versions of a Caesar salad, however, the classic ingredients are : Cos or Romaine lettuce, croutons, parmesan cheese and a good dressing!
Then for more deliciousness, you can add grilled chicken breast or grilled prawns
Londolozi’s Classic Caesar
Ingredients
- 2 cups stale bread
- 4 anchovy fillets packed in oil, drained
- 1 clove garlic
- Salt
- 2 egg yolks
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ cup vegetable oil
- 3 tablespoons Parmesan cheese, grated (plus a 1 tablespoon more for sprinkling on top)
- Freshly ground black pepper
Method
- Preheat oven to 190*C / 375°F.
- Place cut bread onto a baking sheet and drizzle generously with olive oil, season with salt and pepper, and bake until golden, 10-12 minutes. If you have a deep fat fryer, you can make the croutons in this, but it’s way more delicious in the oven.
- In a blender – add the anchovy and garlic cloves with a pinch of salt. Add the egg yolks, lemon juice & mustard. Switch on a low speed and add the oils until emulsified. Add the parmesan & season with salt & black pepper
- Gently toss the lettuce & croutons with a little dressing.
- Sprinkle some extra Parmesan cheese on top
Variations – add grilled chicken breast or prawns – or a soft boiled egg
Please let me know how you go in the comments section below. See you soon for more deliciousness with Londolozi’s Lockdown Larder!
Love Caesar salad and will make this tonight, adding chicken. Your recipes have been inspiring during these trying times, offering a break from normal cooking routines. I’m looking forward to your next one.
Thanks Denise – it is delicious with chicken!
Love your recipes Anna. Thank you so much for sharing.
Great recipe Chefanna! Very similar to mine. When you are in Sarasota next you will not only have Sherry’s Paella, you will have my Caesar Salad! Hope you are well…
Love a good Caesar salad, your recipe looks fantastic. Will have to try it on my own, thank you for sharing : )
I fondly remember the kale Caesar salad from our trip. It was delicious! Do you use pasteurized eggs or does the lemon juice kill any possible salmonella?
Love your Caesar, Anna! Looking forward to tasting it next April but will try my hand at your recipe!
Wonderful recipe for my dinner tonight. Thanks for sharing!
Anna, Sorry the the delay in catching this post! We are sure the the “leaves” that come from Londolozi’s gardens are part of the secret to your amazing salads! We know you love the Caesar at our restaurant in Sarasota, but we thought our Chef Jamil’s wings were your favorite! 😉
Somehow missed this one, Anna.
Refreshingly simple salad which perfectly balances some of your more complex goodies!