June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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Five ways to make a Caesar salad

By
The editor
Added
22 August, 2017

This popular dish may have hailed from Caesar Cardini’s restaurant as far back as the 1920s but plenty of chefs have put their own spin on it. Here are a few of our favourites – all available in the Cooked library. Which one will you try?

The classic


Australian food writer Margaret Fulton has the authentic recipe straight from the Cardini family. A simple dish made with Cos lettuce and the original-recipe Parmesan-lemon dressing.


The fishy one


Mitchell Tonks elevates the anchovies in his recipe. A key ingredient, they add a delicious saltiness to the crunchy leaves and creamy dressing. They also work brilliantly with the Worcestershire sauce that’s in it.


The restaurant special


As you would expect from top chef Jason Atherton, his recipe has a twist – but it’s one that is easy to recreate at home. Roasting the lettuce gives it a lovely texture that goes so well with that mayo-like dressing. Presentation is key for his salad and we love the dainty quail’s eggs and white anchovies.


The chicken one

While chicken is often seen on a Caesar salad, it’s not an authentic ingredient. In Gurpareet Bains’ recipe, he has also introduced a host of healthy swaps, like pistachios instead of croutons, olives for anchovies and his dressing is a herb-flecked healthier version of the classic recipe that goes well with the sliced chicken. This one is substantial enough to be a meal in itself.


The one on toast

This is where the original dish has been tweaked so much it’s a bit of a stretch to call it by the same name but we love this recipe for exactly that reason. It’s familiar but with a twist, why not serve the croutons as toast and plonk an egg on top? Trust us, it works. And, if you enjoy it, why not try Jane Kennedy’s other recipe Caesar nachos


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