- High in protein
- High in dietary fibre
- Shellfish free
- Sesame free
- Peanut free
- Nut free
Served with soft-boiled eggs, croutons, pancetta and a creamy homemade dressing, this caesar salad recipe is definitely one to keep on hand.
- Serves4
- Cook time20 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 4 Coles Australian Free Range Eggs
- 4 thick slices sourdough, coarsely torn
- 1 tbs olive oil
- 6 slices Provedore Round Pancetta
- 1 cos lettuce, coarsely torn
- 1/4 cup (20g) shaved parmesan
- Finely chopped chives, to sprinkle
Caesar salad dressing
- 2 anchovy fillets, finely chopped
- 1 garlic clove, crushed
- 2 tbs finely grated parmesan
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbs lemon juice
- 3/4 cup (225g) mayonnaise
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Bring a small saucepan of water to the boil over high heat. Reduce heat to medium-high. Gently lower the eggs into the water, then gently stir with a wooden spoon for 30 secs. Cook the eggs for a further 6 mins for soft-boiled* or until cooked to your liking. Drain well. Refresh under cold water. Set aside to cool. Peel and cut in half.Step 2
Meanwhile, preheat oven to 200°C. Place the bread on a baking tray. Drizzle with oil and toss to combine. Bake, turning occasionally, for 8-10 mins or until golden brown and crisp.Step 3
Cook the pancetta in a large frying pan over medium heat, turning, for 2-3 mins or until crisp. Set aside to cool.Step 4
To make the caesar salad dressing, place the anchovy, garlic, parmesan, mustard, Worcestershire sauce and lemon juice in a small food processor and process until smooth. Add the mayonnaise and process until well combined, adding a little hot water to loosen if necessary. Season.Step 5
Combine the lettuce, pancetta, parmesan and half the bread in a large bowl. Add a little of the dressing and toss to combine. Arrange on a serving platter. Top with the egg and remaining bread and drizzle with the remaining dressing. Sprinkle with chives.
*This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
Caesar salad recipe
Often lauded as the salad for people who don’t eat salad, the classic caesar salad is popular on cafe menus around Australia. It’s a fresh green salad with parmesan, bacon, croutons and a distinctly tangy and creamy dressing, worthy of an emperor. And while you might assume the Roman emperor Caesar is its namesake, the caesar salad’s origin dates back to the 1920s: it's actually named for chef Caesar Cardini, who created this unforgettable dish in Tijuana, Mexico.
What makes this salad great is its juxtaposition of textures and flavours, starting with fresh cos (or Romaine) lettuce, crunchy croutons, bitey parmesan cheese and a tangy dressing that gets its flavour from anchovies, lemon juice and Worcestershire sauce.
This caesar salad recipe can be served as a side with your favourite grilled meat but is hearty enough to be enjoyed as the main event. Adding cooked chicken to create a chicken caesar salad is common practice, as the flavours work so well together.
Ingredients you will need for caesar salad
Caesar salad is a fairly simple meal that requires just a few ingredients, many of which you may already have on hand. Peel off the bitter outer leaves of the cos lettuce and use the sweet and tender inner leaves. Plunge them into ice cold water to freshen the leaves and give a satisfying crunch. Cook eggs to your liking, but soft boiled is perfect for this salad as a slightly runny yolk adds a richness that a hard boiled one won’t.
One of the hallmarks of the caesar is toasted croutons. In order to get them super crunchy, give each piece of torn bread a good coating of oil. Brush it on generously, use a spray bottle or drizzle it directly, then give the bread and oil a good toss in the tray before baking it in the oven. Pan fry the pancetta (streaky bacon works, too) until it’s nice and crispy, and set aside to cool. Once fried, lay the pancetta on some paper towel to absorb any excess oil.
Once all the ingredients are prepped, throw them in a bowl and add the dressing – leave the croutons and dressing until the last moment to keep the bread crunchy.
What goes into a caesar salad dressing recipe
The defining aspect of a caesar salad is the dressing – it can make or break your dish. Bottled dressings are one option, or make your own from scratch – it’s not difficult. This recipe gives a nice, rich flavour, and the option to phase up or down the Worcestershire to suit.
It’s hard to describe the flavour of caesar dressing: it’s tangy, zesty, salty and rich all in one. With flavours from lemon, anchovies, garlic, mustard and Worcestershire sauce, it’s a dressing that really packs a punch. Traditionally made with raw eggs like a homemade mayonnaise, this version opts for store-bought mayonnaise to speed up the process and eliminate complexity.
Now get cooking
So you’ve made yourself a tasty caesar salad. What next? If you’re a big lover of caesar salads but short on time, try our quick and easy chicken caesar, which uses a premade salad kit and chicken breasts. For a satisfying fish version, look at this no-cook salmon caesar salad. If you’re not a fan of pre-made salads, our caesar salad with pancetta uses yoghurt, tahini and mayonnaise to create a dressing with a twist. Keen to try an authentic dressing with egg yolks? This chicken and kale caesar salad is the one for you. It’s made with no croutons, so it’s gluten-free, too. For something lighter, check out this collection of our best spring salads.
FAQs
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Caesar salad with soft-boiled eggs
- Serves4
- Cook time20 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 4 Coles Australian Free Range Eggs
- 4 thick slices sourdough, coarsely torn
- 1 tbs olive oil
- 6 slices Provedore Round Pancetta
- 1 cos lettuce, coarsely torn
- 1/4 cup (20g) shaved parmesan
- Finely chopped chives, to sprinkle
Caesar salad dressing
- 2 anchovy fillets, finely chopped
- 1 garlic clove, crushed
- 2 tbs finely grated parmesan
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbs lemon juice
- 3/4 cup (225g) mayonnaise
Description
Served with soft-boiled eggs, croutons, pancetta and a creamy homemade dressing, this caesar salad recipe is definitely one to keep on hand.
Method
Step 1
Bring a small saucepan of water to the boil over high heat. Reduce heat to medium-high. Gently lower the eggs into the water, then gently stir with a wooden spoon for 30 secs. Cook the eggs for a further 6 mins for soft-boiled* or until cooked to your liking. Drain well. Refresh under cold water. Set aside to cool. Peel and cut in half.Step 2
Meanwhile, preheat oven to 200°C. Place the bread on a baking tray. Drizzle with oil and toss to combine. Bake, turning occasionally, for 8-10 mins or until golden brown and crisp.Step 3
Cook the pancetta in a large frying pan over medium heat, turning, for 2-3 mins or until crisp. Set aside to cool.Step 4
To make the caesar salad dressing, place the anchovy, garlic, parmesan, mustard, Worcestershire sauce and lemon juice in a small food processor and process until smooth. Add the mayonnaise and process until well combined, adding a little hot water to loosen if necessary. Season.Step 5
Combine the lettuce, pancetta, parmesan and half the bread in a large bowl. Add a little of the dressing and toss to combine. Arrange on a serving platter. Top with the egg and remaining bread and drizzle with the remaining dressing. Sprinkle with chives.
*This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.