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Really Good Caesar Salad

Caesar salad as it should be…..flavours and textures just right so you get the best eating experience!

November 28, 2017

Really Good Caesar Salad

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Really Good Caesar Salad

ingredients for six
2 x small anchovy fillets
3tsp vinegar
1 x medium clove garlic, roughly chopped
20gm grated parmesan
½ cup/125ml extra virgin olive oil
2 x 59gm extra large eggs at room temperature
200gm small white sourdough loaf
2Tbsp extra virgin olive oil
250gm flat pancetta
1 medium Cos lettuce
40gm grated parmesan


  1. To make dressing, blend anchovies, vinegar, garlic and parmesan with stick blender to combine. While motor is running, add olive oil in steady stream to form emulsion.
  2. Meanwhile, coddle eggs. Boil a small saucepan of water. Plunge eggs in and boil over high heat for 2 minutes, remove and briefly run under cold water to cool shell. Immediately crack eggs into dressing and scoop out any par-cooked white from shell with teaspoon. Blend straight away to form smooth dressing with similar thickness to whipping cream. Taste for seasoning and refrigerate until needed.
  3. For croutons, pre-heat oven to 180°C. Remove crusts from bread and discard. Roughly tear bread into marble size pieces to yield at least 6 handfuls. Toss pieces with olive oil and place in single layer on baking tray. Cook for 12 to 15 minutes, moving bread around on tray if necessary to dry out, until lightly golden. Remove and cool.
  4. To prepare salad, remove skin from pancetta and discard. Cut pancetta into ½cm chunks.  Place frying pan over medium heat and when hot, fry pancetta in little olive oil for about 5 minutes, until crisp. Drain on absorbent paper.
  5. Cut Cos lettuce into quarters lengthwise, then across into chunks. Wash in sink of cold water. Spin dry in salad spinner for best results.
  6. Construct salad just before serving. Layer lettuce, grated parmesan and crisp pancetta. Drizzle with dressing. Repeat layers until all components have been used and scatter croutons on top. Serve any excess in a bowl for guests to help themselves.
  7. Serve immediately.

cooks notes:

  • When making dressing it is imperative eggs are at room temperature so they thicken the dressing. If it is still runny after adding eggs, place in microwave and carefully heat for 20 seconds at a time, blending after each heating until dressing thickens. Do not  overheat as eggs will curdle!
  • Replace vinegar with lemon juice if preferred. We use apple cider vinegar but white wine or sherry vinegar can be used. Balsamic is too sweet and red wine may tint the finished dressing.
  • Prepared dressing can be stored in fridge for up to 5 days as long as the eggs used are fresh.
  • Croutons can be stored in an air tight container for about 4 days.
  • Use a salad spinner to ensure leaves are quite dry. Dressing will slip off wet leaves and water will dilute flavour.
  • Use 4 x large rashers bacon in place of pancetta if preferred.
  • Grate parmesan from block of cheese. Only purchase pre-grated cheese from a trusted source. Bulk commercial grated bagged parmesan will be of inferior quality and therefore taste. Grana Padano is a good parmesan cheese. Reggiano is top quality.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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