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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